Pecan praline
Photo: Shoshanah · CC BY 2.0

History

Praline may have been inspired in France by the cook of Marshal du Plessis-Praslin (1602 to 1675), and early pralines were whole almonds coated in caramelized sugar. French settlers brought the recipe to Louisiana, where sugar cane and pecan trees were plentiful; in 19th-century New Orleans cooks substituted pecans for almonds and added cream, creating the version known across the American South. Savannah's Candy Kitchen has been on River Street since 1990.

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Common allergens: Tree nuts, Dairy

Make it at home

Yield 20Hands-on 15 minTotal 30 minDifficulty Intermediate

Ingredients

  • 300g light brown sugar
  • 150g granulated white sugar
  • 120ml double cream
  • 60g unsalted butter
  • 1 tsp vanilla extract
  • 200g pecan halves, lightly toasted
  • 1/4 tsp kosher salt

Method

  1. Line a baking sheet with parchment paper.
  2. Combine sugars, cream and butter in a heavy saucepan over medium heat. Stir until sugars dissolve.
  3. Attach a candy thermometer. Cook without stirring until the mixture reaches 240F (soft-ball stage), about 8 to 10 minutes.
  4. Remove from heat. Stir in vanilla, pecans and salt. Beat with a wooden spoon for 1 to 2 minutes until the mixture thickens and loses its gloss.
  5. Quickly drop tablespoons onto the parchment. Let set 15 minutes at room temperature until firm.

Tip from the editors. A candy thermometer matters. Pulled at 235F the praline is sticky; at 245F it is hard.

Where to eat pecan praline

Pecan praline in Savannah

Savannah's Candy Kitchen ★ 4.4

Street foodHistoric District

Savannah's Candy Kitchen at 225 E River St sells pralines, gophers and divinity, plus chocolates, truffles, toffee, brittle and candied nuts.

TryPralines, gophers and divinity

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