Description
This traditional praline recipe guides you to craft iconic, creamy, melt-in-your-mouth Southern candies at home, perfect for creating cherished family memories or a delightful holiday gift.
Ingredients
- 1.75 cups pecans, halves or large pieces
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar, packed
- 0.5 cup heavy cream (or full-fat coconut milk)
- 0.25 cup (4 tablespoons) unsalted butter
- 1 teaspoon alcohol-free vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 0.25 teaspoon ground ginger
- 0.125 teaspoon ground cloves
- Pinch freshly ground black pepper
- 0.25 cup granulated sugar (for Cardamom-Ginger Swirl Glaze)
- 2 tablespoons water (or apple juice, for Cardamom-Ginger Swirl Glaze)
- 0.25 teaspoon ground cardamom (for Cardamom-Ginger Swirl Glaze)
- 0.125 teaspoon ground ginger (for Cardamom-Ginger Swirl Glaze)
Instructions
- Toast Pecans & Prep Sheet: Preheat your oven to 160(degree)C (325(degree)F). Spread the pecans on a baking sheet and toast for 8-10 minutes until fragrant. Let them cool slightly while you line another baking sheet with parchment paper.
- Combine Praline Base: In a heavy-bottomed 3-quart (3-liter) saucepan, combine 1.5 cups granulated sugar, light brown sugar, heavy cream, butter, cinnamon, 0.5 teaspoon cardamom, 0.25 teaspoon ginger, cloves, and black pepper. Stir gently to mix.
- Boil & Monitor Temperature: Attach a candy thermometer to the side of the saucepan. Bring the mixture to a boil over medium-high heat, stirring constantly until sugar dissolves and mixture is smooth. Stop stirring and cook for 10-15 minutes until the thermometer reads 115-118(degree)C (240-245(degree)F) (soft-ball stage). (If crystallization occurs, gently brush down sugar crystals with a wet pastry brush.)
- Prepare Swirl Glaze: While the praline cooks, in a small saucepan, combine 0.25 cup granulated sugar, 2 tablespoons water, 0.25 teaspoon ground cardamom, and 0.125 teaspoon ground ginger. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer for 2-3 minutes until slightly thickened and syrupy. Keep warm off the heat.
- Add Flavor & Cool Slightly: Once the praline reaches temperature, remove from heat. Stir in the vanilla extract and toasted pecans. Let the mixture cool, without stirring, for 2-3 minutes until the temperature drops to about 105(degree)C (220(degree)F).
- Beat & Thicken: Using a sturdy wooden spoon or heatproof spatula, beat the praline mixture vigorously for 2-3 minutes until it thickens, loses its glossy sheen, and becomes slightly opaque but still pourable.
- Drop & Swirl Quickly: Working quickly, drop tablespoonfuls of the warm praline mixture onto the prepared parchment-lined baking sheet, spacing them about 5 cm (2 inches) apart. Immediately drizzle a small amount of the warm Cardamom-Ginger Swirl Glaze over each still-soft praline. Use a toothpick to gently swirl the glaze into the praline surface.
- Set & Serve: Allow the pralines to cool completely and set firm at room temperature for at least 30 minutes before handling.
Notes
If sugar crystallizes during cooking, gently brush down crystals with a wet pastry brush. A stand mixer can speed up the beating process. For a holiday version, sprinkle flaky sea salt or add maple extract. Substitutions: full-fat coconut milk for dairy-free; toasted sunflower or pumpkin seeds for nut allergies (texture will vary). Use high-quality ingredients for best flavor.
- Prep Time: 35 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Confectionery
- Cuisine: Southern American
Nutrition
- Serving Size: 1 candy (approx 30g)
- Calories: 180 calories
- Sugar: 28 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg