This New Orleans Pralines Recipe will help you create an iconic southern treat covered in pecans with a buttery sugar coating. Because of the simplicity of ingredients and ease of preparation, homemade pralines can be found in many New Orleans shops and are commonly sold by entrepreneurial street vendors. You will need sugar, half-and-half, butter, and Ronald Reginald’s Melipone® Mexican Vanilla or Ronald Reginald’s Vanilla Bean Marinade®.
Pralines
By: Chef Reginald
Serves: Yields 2 dozen pralines 2 ½ to 3 inches in diameter.
Ingredients
- 2 ¾ cup sugar
- 1 cup half-and-half cream
- 1 Tbs. butter
- 3 cups pecan halves
- 2 tsp. Ronald Reginald's Melipone® Mexican Vanilla or Ronald Reginald's Vanilla Bean Marinade®
Instructions
- In a heavy pot, combine 2 cups sugar with cream and butter and bring to a boil.
- In a separate heavy saucepan, melt ¾ cup sugar until it is caramel color. Add the cream, butter, and sugar mixture to the caramel mixture. Add pecans and cook to the soft-ball stage (238º on a candy thermometer).
- Remove from heat, add Melipone® Mexican Vanilla and beat until it thickens.
- Drop onto waxed paper to harden.