New Orleans Pralines

Mario Batali’s Pecan Pralines

Makes 24 pralines

Guests will be thrilled to learn they are taking home some of these chocolate, nutty pralines at the end of the night. Present them on the dessert table in footed glass vessels or tuck them into a glass shadow box that can later be reused to display keepsakes.

3 cups packed light brown sugar
1 cup heavy cream
2 tbsp. corn syrup
2 tbsp. unsalted butter
2 cups pecan halves
1 tsp. vanilla extract

1. Line a baking sheet with a silicone mat or wax paper. Combine brown sugar, cream, corn syrup and butter in a medium saucepan. Cook over medium-high heat, stirring often, until a candy thermometer inserted in mixture reads 240°. Remove from heat, and cool to 150°, 8 to 10 minutes.
2. Add pecans and vanilla, and stir until candy becomes opaque, about one minute. Drop mixture by tablespoonfuls onto prepared baking sheet. Let stand until cool and firm, 25 to 30 minutes.

Active time: 10 minutes

Total time: 50 minutes

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