Pralines will keep for a week in an airtight container. They are best served when fresh.
Makes2 to 2½ dozen
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party
Five Ingredients or LessYes
Taste and Texturecrisp, nutty, sweet
Type of Dishcookie
- 2 cups sugar
- ½ cup heavy cream
- 1 cup pecan pieces, toasted
- Candy thermometer
In a heavy saucepan, combine 1½ cups of the sugar and the cream over moderately high heat. Stir the mixture until the sugar begins to melt. Place the thermometer in the mixture and cook until it registers 220° or the soft ball stage.
Meanwhile, place the remaining ½ cup sugar in a heavy saucepan and stir constantly over moderate high heat until the sugar melts and begins to turn a golden caramel color.
Pour the hot cream mixture into the caramelized sugar and stir in the pecans. With a large soup or dessert spoon, immediately spoon out the mixture onto a cool marble surface or onto a sheet of parchment paper. Allow to cool.