Pecan Pralines

Southern Living
Pecan Praline ImageRecipe

Photo: Peter Frank Edwards

Top your Grilled Banana "Pirogues" with this nutty pecan crumble. Making the pralines in advance--they'll keep for 3 days in a sealed container--and you'll be ready to put the final dessert together in no-time. If you're entertaining, your guests are going to love the crunchy/soft combination of the pralines and bananas.

Makes about 3 dozen pralines


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4 tablespoons unsalted butter
1 1/4 cups packed light brown sugar
1 cup granulated sugar
1/2 cup plus 2 to 4 Tbsp. heavy cream, divided
2 cups chopped pecans


Active: 20 Minutes
Total: 20 Minutes

1. Line 2 rimmed baking sheets with parchment paper. Melt butter in a medium saucepan over medium-low. Add brown sugar, granulated sugar, and 1/2 cup of the cream; stir until sugar dissolves. Increase heat to medium, and simmer, using a heatproof rubber spatula to stir gently occasionally, until a candy thermometer reads 240°F to 250°F. (If mixture begins to crystallize, add 2 tablespoons of the cream, and cook, stirring, until it liquefies.) Stir in chopped pecans. Turn off heat, and give the mixture a final gentle stir, making sure to scrape the bottom and corners of the pan.

2. Using a wooden spoon, scoop about 2 tablespoons of the hot praline mixture onto the prepared baking sheets, leaving at least 1 inch between pralines. If mixture begins to crystallize in pan, add remaining 2 tablespoons of the cream, heat over medium, and stir until mixture looks creamy. Cool pralines on pans until solid, about 30 minutes. Transfer to an airtight container. (Pralines may be kept in the airtight container up to 3 days.)

Created date

August 2016