The French invented pralines, which were entire almonds coated in hard caramel. Louisiana's abundant pecans attracted 19th-century French settlers who brought the praline recipe.
– 3 cups light brown sugar– 1 cup whipping cream– 2 cups pecan halve– 1 tsp. vanilla extract– 1/4 cup butter– 2 Tbsp. corn syrup
Ingredient
Direction
1
First, preheat the oven to 350 degrees Fahrenheit.
2
Bake pecan halves for 5 minutes on a baking sheet. Stir pecans on baking sheet, then return to oven for 5 minutes.
3
Stir brown sugar, whipped cream, butter and corn syrup in a heavy 4-qt. pot over medium heat. Simmer 4–6 minutes, turning occasionally.
4
Heat sugar mixture less. Rest sugar mixture until candy thermometer reads 150°F (20–25 minutes). Whisk vanilla and pecans with a wooden spoon for 1–2 minutes until shine is lost.
5
Drop immediately onto wax paper by heaping tablespoonfuls, and allow to set until solid (10 to 15 minutes).