Pearl Brode'S Pecan Pralines
Creamy, nutty pecan pralines with a rich caramel flavor, perfect for holiday treats or gifting, appealing to those who love sweet, crunchy confections.
Ingredients
Instructions
- Cook the mixture to the hard ball stage.
- Beat the mixture until it is slightly cloudy.
- Add 2 cups of pecans and mix well.
- Drop spoonfuls onto greased wax paper to cool and set.
Tips & Substitutions
To achieve the perfect consistency, use a candy thermometer to ensure the mixture reaches the hard ball stage, which is around 250°F. If you don't have pecans, walnuts or almonds can be a great substitute. For a twist, consider adding a pinch of sea salt or a splash of vanilla extract to enhance the flavor.
Serving Suggestions
These pecan pralines make a delightful treat on their own or can be paired with coffee or tea for a sweet afternoon snack. They also pair beautifully with Chunky Pimento Cheese on a charcuterie board. Consider serving them as gifts during the holiday season or as a special dessert at gatherings.
Storage & Reheating
Store any leftover pralines in an airtight container at room temperature for up to two weeks. Avoid refrigerating them, as this can cause them to become sticky. If they harden too much, you can gently warm them in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pearl Brode'S Pecan Pralines contains roughly 729 calories, with 2g protein, 120g carbohydrates, and 29g fat. It is a good source of calcium (10% of the Daily Value).
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
Can I use other nuts instead of pecans?
Yes, you can easily substitute pecans with walnuts or almonds if you prefer. Each type of nut will give a slightly different flavor and texture, but they all work well in this recipe.
What if my pralines didn't set properly?
If your pralines are too soft, it’s possible they didn't reach the correct temperature during cooking. You can reheat the mixture and cook it longer until it reaches the hard ball stage again. Just be careful not to burn it!
How do I know when to stop beating the mixture?
Stop beating the mixture when it becomes slightly cloudy and begins to hold its shape. This usually occurs just before it starts to harden. Be attentive, as over-beating can make the pralines too dry.
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).