Who doesn’t love pralines? These delicious treats are a southern classic and are perfect for any occasion. Today, we’re going to share with you our very own River Street praline recipe. This recipe is easy to follow and will yield the most indulgent, buttery, and nutty pralines you’ve ever tasted. So, let’s get started!
- 1 cup of granulated sugar
- 1 cup of brown sugar
- 1/2 cup of heavy cream
- 1/2 cup of unsalted butter
- 1 teaspoon of pure vanilla extract
- 2 cups of pecans (halved or chopped)
- Prepare a baking sheet with parchment paper or a silicone mat.
- In a large saucepan, combine both sugars and heavy cream. Cook over medium heat, stirring constantly, until the sugars dissolve.
- Add the butter and continue stirring until it melts.
- Allow the mixture to come to a boil, then reduce the heat to medium-low and continue to cook, stirring occasionally, for about 10-12 minutes.
- Remove the pan from the heat and stir in the vanilla extract and pecans.
- Stir the mixture constantly until it begins to thicken and become cloudy.
- Using a spoon, drop the mixture onto the prepared baking sheet and let them cool until firm.
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- Q: How long will these pralines last?
- Q: Can I use salted butter instead of unsalted butter?
- Q: Can I use other nuts instead of pecans?
- Q: Can I double the recipe?
- Q: Can I use a candy thermometer?
A: If stored in an airtight container at room temperature, they can last up to 1-2 weeks.
A: Yes, you can use salted butter, but we recommend using unsalted butter to control the saltiness of the pralines.
A: Yes, you can use any nuts you prefer, such as almonds, walnuts, or cashews.
A: Yes, you can double or triple the recipe, but make sure to use a larger saucepan to avoid boiling over.
A: Yes, you can use a candy thermometer to ensure the mixture reaches 235-240°F (soft ball stage).
1. Make sure to stir the praline mixture constantly to prevent burning.
2. If the praline mixture is too thin, it means you didn’t cook it long enough. Cook it for another minute or two until it thickens.
3. If the praline mixture is too thick, it means you cooked it for too long. Add a tablespoon of heavy cream to thin it out.