New Orleans Pecan Praline
New Orleans Pecan Praline
Enjoy this no-bake dessert recipe by Anna Olson from Bake with Anna Olson.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 20 minutes
  • Cooking Time 30 minutes
  • Yield 36 servings
  • 3 cups coarsely chopped Pecans
  • 1¾ cups granulated Sugar
  • 1¾ cups packed Light brown sugar
  • ¾ cup Whipping cream (35%)
  • 6 tablespoons 2% Milk
  • 6 tablespoons unsalted Butter
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Salt
  1. Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper
  2. Sprinkle the pecan pieces in an even layer and toast for about 15 minutes until browned a little. Allow to cool and transfer to a bowl
  3. Place the granulated sugar, brown sugar, cream, milk and butter into a medium heavy-bottomed saucepan and bring to a full boil over high heat, stirring constantly, until the mixture reaches 230°F (110°C) measured on a candy thermometer. Add the pecans all at once and continue to cook to 237°F (114°C) while stirring constantly. Remove from the heat, stir in the vanilla and salt and then let sit without stirring until it cools to 212°F (100°C), 10-15 minutes
  4. Line 2 baking trays with parchment paper. Once the praline mixes cools to the correct temperature, use a wooden spoon to stir it vigorously to “seed” it, so that it thickens to a satin consistency and is thick enough to spoon out. Drop spoonfuls of the praline mixture onto the baking trays. If you see the sugar spreads a little after spooning, just let the mixture sit in the pot for 30 seconds to a minute – it will start to set. Since the praline mixture does set quickly, you may find that it starts setting in the pot, or the scooped pralines have a dull finish instead a satin sheen, you can return the pot to low heat and stir to melt a little until
  5. The pralines will keep for up to a week in an airtight container

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