Easter Pecan Pralines

Recipe by
Total Time:
15-30 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Technique: No-Bake Recipe
Difficulty: Medium

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  • 2 cups - heavy cream
  • 4 cups - raw or brown sugar
  • 1 tsp - vanilla
  • 2 cups - pecan halves
  • 2 tbsp - butter

How to Make Easter Pecan Pralines

  • Generously butter a medium sauce pan.
  • Pour in the cream and place over high heat.
  • When it begins to boil, add the sugar and stir rapidly until it dissolves.
  • Then stir in the vanilla and pecans and continue to cook over medium heat.
  • Stir frequently, until the mixture reaches the soft-ball stage (236 Fahrenheit on the candy thermometer).
  • Remove from heat and quickly beat in the butter.
  • The candy should lose its glossy colour and become very cloudy.
  • Lay out a long strip of waxed paper on a work surface. Moisten it with a damp towel.
  • Drop good-sized spoonful of the hot praline mixture onto the waxed paper.
  • Stir the mixture occasionally as you go along to keep it well combined.
  • Remove the pralines from the paper before they have cooled completely or they'll be hard to remove.
  • Store in tightly sealed containers, with layers of waxed paper in between.