Equipment
* optional
Ingredients
Main
- 400 g granulated sugar
- 168 g molasses
- 230 g pecans
- 118 ml water
- 60 g unsalted butter
- 15 ml vanilla extract
- 5 g ground ginger
- 5 g ground cinnamon
- 2 g ground cloves
Nutrition (per serving)
Method
Combine the sugar, molasses, pecans, and 118ml of water in a medium saucepan.
Heat the mixture over medium heat, stirring until the sugar dissolves. Bring to a boil and cook until the candy thermometer reaches 113°C (235°F).
Remove the pan from the heat and stir in the butter, vanilla extract, ginger, cinnamon, and cloves.
Allow the mixture to cool undisturbed for 10 minutes.
Whip the warm mixture using a stand mixer with a paddle attachment until it lightens in color and begins to stiffen.
Drop rounded tablespoons of the mixture onto baking sheets lined with parchment paper and flatten slightly with a spatula.
Let the pralines cool completely at room temperature until set.
Chef's Notes
- Use a candy thermometer for accuracy. The soft ball stage (113°C/235°F) is crucial for achieving the right texture; too low and they'll be too soft, too high and they'll be hard and brittle.
- Ensure your pecans are fresh and toasted for the best flavor and crunch. Stale nuts will detract from the final product.
- Whipping the mixture while warm is key to creating that signature creamy, slightly grainy texture. Don't let it cool too much before this step.
- For a smoother praline, you can chop the pecans finer. For more texture, leave them in halves or larger pieces.
- Properly stored in an airtight container at room temperature, pralines can last for up to a week, though they are best enjoyed within a few days for optimal freshness.
Storage
Freezer: 2 months — Store in an airtight container with parchment between layers.
