Growing up in our house it was generally understood that if there were no more pecans in the can of salted mixed nuts, it was because I got to it first. As a rule, I’m more inclined to go for the salty than the sweet. In fact, I’m not much for candy in general, but anything with sugar and nuts is tempting. And if the nuts happen to be pecans, well, get out of the way. So if you’re from the South (or if you’ve ever visited the South) and you’ve tasted pecan pralines, you would be correct in assuming that these are one of my all-time favorite sweets. The crunchy pecans and the rich, buttery sauce give them a distinct flavor that takes me straight back to the South, no matter where I am.
What Are Pralines?
Candied nuts have been around for ages, but the praline is generally considered to hail from France. French settlers brought the original recipe—which consisted of individual almonds coated in caramelized sugar—to Louisiana, where chefs substituted locally abundant pecans for the almonds and added cream to make what is now known throughout the South as pecan pralines.
How to Make Pralines
Back home in Alabama, pecans are easy to come by. When I moved to Tucson, imagine my delight when I discovered pecan groves thriving in the desert! There are as many different ways to make pecan pralines as there are ways to pronounce them. Some traditional recipes call for evaporated milk, while others use cream, regular milk, or even buttermilk. Some people prefer chopped pecans instead of pecan halves, and some like to lightly toast the nuts first. You can make them with or without vanilla, or add your favorite liqueur. Keep in mind that these are candy, not cookies, and they are very sweet. Do you have a favorite recipe for, or a favorite memory of, pecan pralines?
Tips for Making the Best Pralines
Wear long sleeves to protect your arms from stray candy bubbles. Sugar burns are painful, so take care, especially with children around. It’s better to start on a moderate heat setting and raise the temperature slowly than to cook the candy too hot, too fast. If a hot drop lands on your arm, rinse it off immediately and rub the spot with an ice cube to prevent a burn. I highly recommend using a candy thermometer, preferably digital, to carefully monitor the temperature during the cooking process. Traditional Southern recipes say never make these on a rainy day! Humidity and moisture can affect the finished texture of the candies.
How to Store Pralines
Allow the pralines to cool completely, then store between layers of waxed paper in an airtight container. They will keep at room temperature, stored in a cool and dry place, for at least five days or longer. Pralines ship very well, so they make a good care package gift!
How to Freeze Pralines
To freeze pralines, wrap them in aluminum foil and place them in a zipper top bag or freezer container. The pralines are still a bit delicate when frozen, so don’t stack other things on top of them and make sure they’re in a part of the freezer where they won’t get smashed. To serve, remove the pralines from the freezer and let them thaw on the counter for several hours before unwrapping.
Mastered Pecan Candy? Try These Next!
English Toffee Easy Peanut Butter Fudge Homemade Chocolate Truffles Sesame Brittle Easy Fantasy Fudge
Wear long sleeves to protect your arms from stray candy bubbles. Sugar burns are painful, so take care, especially with children around. It’s better to start on a moderate heat setting and raise the temperature slowly than to cook the candy too hot, too fast. If a hot drop lands on your arm, rinse it off immediately and rub the spot with an ice cube to prevent a burn. I highly recommend using a candy thermometer, preferably digital, to carefully monitor the temperature during the cooking process. Traditional Southern recipes say never make these on a rainy day! Cook, whisking occasionally, until mixture reaches 235°F on a candy thermometer (about 25 minutes). Slight foaming and occasional bubbling in the mixture (it looks like it’s gasping) are normal at this stage. Store in an airtight container for three to five days.
