4.5
2 ratings

Pralines

These pecan pralines are a true taste of New Orleans
Photo courtesy Nina Compton

This recipe, from chef Nina Compton of Compère Lapin in New Orleans, turns out a luscious, creamy and decadent pecan praline. Invest in a scale and a candy thermometer to ensure that they come out perfectly.

Ready in
1 h
30 m
(prepare time)
30 m
(cook time)
12
Servings
443
Calories Per Serving

Ingredients

  • 340 Grams pecans, toasted and roughly chopped
  • 340 Grams sugar
  • 170 Grams dark brown sugar
  • 113 Grams cream
  • 85 Grams butter
  • 1 Pinch of salt

Directions

Combine all but pecans in a pot. Bring up to 235 degrees F on candy thermometer.

Add pecans and stir vigorously until you reach 238 degrees F.

Remove from heat and let it sit for twenty seconds before starting to scoop.

Scoop about 1.5 ounces of the mixture onto sheet tray lined with parchment which is sprayed with no-stick spray.

Allow to cool completely before serving.

Nutritional Facts
Servings12
Calories Per Serving443
Total Fat30g46%
Sugar43gN/A
Saturated8g38%
Cholesterol28mg9%
Protein3g6%
Carbs46g15%
Vitamin A88µg10%
Vitamin C0.4mg0.4%
Vitamin D7IU45%
Vitamin E0.7mg4.4%
Vitamin K2µg1%
Calcium40mg4%
Fiber3g11%
Folate (food)7µgN/A
Folate equivalent (total)7µg2%
Iron0.8mg4.6%
Magnesium36mg9%
Monounsaturated14gN/A
Niacin (B3)0.4mg2.2%
Phosphorus87mg12%
Polyunsaturated6gN/A
Potassium144mg3%
Sodium33mg1%
Sugars, added42gN/A
Thiamin (B1)0.2mg15.8%
Trans0.2gN/A
Water8gN/A
Zinc1mg12%