Pecan Pralines (New Orleans)

Pralines in general are a French confection. But pecan pralines as most Americans know them were invented in New Orleans. New Orleans chefs took the original French recipe, which used almonds, and substituted pecans. They also added cream, giving the candy a creamy consistency. Pecan pralines, sometimes known as “pecan candy,” are made with brown sugar, cream, butter and pecans. They have a creamy, fudge-like texture and are very sweet.

1 cup brown sugar, packed
1 cup granulated sugar
¼ tsp. sea salt
½ cup heavy cream
3 Tbsp. unsalted butter
2 cups pecan halves
1 tsp. pure vanilla extract

Line 2 baking sheets with parchment paper. Set aside.

Place a medium saucepan with a candy thermometer over medium heat. Make sure the thermometer is not touching the bottom of the pan. Add everything except the pecans and vanilla extract. Bring the mixture to a boil, stirring constantly. When the mixture reaches 238-240°F, or the "soft ball" stage, remove the pan from the heat.

Add in the pecans and vanilla, stirring for about a minute or until the mixture cools just enough to spoon onto the prepared pans. Working quickly, using a tablespoon to generously spoon pralines onto the prepared pans. Ideally, the pecans will be piled on top of one another and the sugar will spread slightly. (If you allow your mixture to cool too much before portioning out, your candies will not spread as much, if at all, though they will still taste the same - they just might not look as pretty.)

Allow candies to cool and harden at room temperature for at least 30 minutes before removing from pan. Pralines will keep, in an airtight container, for up to a week.

Makes about 2 dozen.