Creole pecan pralines
Melting milk-and-brown-sugar pralines with pecans.
Active time20 min
Cooking20 min
Total4 hResting : 3 h
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Ingredients
- 300 ml whole milk
- 5 ml liquid vanilla extract
- 156 g raw pecan halves
- 0.75 g fine salt
- 78 g light corn syrup
- 198 g white sugar
- 426 g soft light brown sugar
Preparation
Set baking paper on stable trays. In a heavy saucepan large enough for foaming, mix sugars, milk, corn syrup and salt. Bring to a boil while stirring for about 5 minutes. Reduce to medium heat and cook uncovered without stirring for about 15 minutes to 113.3 °C on a sugar thermometer not touching the bottom. Off the heat cool without stirring for about 1 hour until the pan is cool to touch. Never touch hot sugar.
300 ml whole milk0.75 g fine salt78 g light corn syrup198 g white sugar426 g soft light brown sugar- trays
- baking paper
- heavy saucepan
- heatproof spatula
- sugar thermometer
- oven gloves
Add vanilla and pecans to cooled sugar. Beat with a spoon for about 1 minute until slightly thickened and coating nuts but still glossy. Immediately spoon equal small mounds onto paper, dividing pecans evenly. About 36 small pralines at reference quantity. Set uncovered for about 2 hours until firm and matt. Store the pralines separately in a closed container. Do not beat until too stiff to spoon.
5 ml liquid vanilla extract156 g raw pecan halves- wooden spoon
- spoons
- trays
- baking paper
- food container
Allergens
- Milk
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration