Cream Pralines
Cream Pralines are rich, sweet candies featuring a buttery caramel flavor with crunchy pecans, perfect for satisfying a sweet tooth or gifting during holidays.
Ingredients
Instructions
- Mix brown sugar, granulated sugar, pecan halves, and evaporated milk in a heavy saucepan.
- Stir constantly and cook over medium heat until the mixture reaches soft ball stage (238°F).
- Cool slightly and beat with a spoon until the mixture begins to thicken.
Tips & Substitutions
For a creamier praline, consider adding a tablespoon of butter to the mixture as it cooks. If you're looking for a nut substitute, try using walnuts or hazelnuts instead of pecans. Make sure to stir consistently to avoid burning and to achieve the perfect soft ball stage, which is crucial for the right texture.
Serving Suggestions
Serve these cream pralines as a delightful treat alongside a cup of coffee or tea. They also make a wonderful gift, especially during the holidays, and pair beautifully with Gift Toffee(Chocolate And Almond Toffee). For a festive touch, consider adding a sprinkle of sea salt on top before they set.
Storage & Reheating
Store any leftover pralines in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them, but allow them to come to room temperature before serving to maintain their texture. Reheat them gently in the microwave for a few seconds if needed.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Pralines contains roughly 619 calories, with 7g protein, 56g carbohydrates, and 45g fat. It is an excellent source of dietary fiber (26% of the Daily Value), and a good source of iron and vitamin C. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What is the soft ball stage in candy making?
The soft ball stage is reached when the candy mixture reaches 238°F, which is ideal for achieving a soft, chewy texture. To test, drop a small amount of the mixture into cold water; if it forms a soft ball that flattens when removed, it's ready.
Can I use sweetened condensed milk instead of evaporated milk?
Sweetened condensed milk is thicker and sweeter than evaporated milk, so if you use it, reduce the amount of sugar in the recipe by about half to balance the sweetness. This will help maintain the desired flavor and texture of the pralines.
How can I prevent my pralines from sticking together?
To prevent pralines from sticking, ensure they are completely cooled before storing them. You can also place parchment paper between layers in your storage container. Additionally, dusting them lightly with powdered sugar can help keep them separate.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).