Pecan Pralines


Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Sugar 350 g 12 oz 25%
Light brown sugar 350 g 12 oz 25%
Heavy cream 180 g 6 oz 12%
Milk 100 g 3 oz 7%
Butter 90 g 3 oz 6%
Pecans, toasted, chopped 350 g 12 oz 25%
Salt 1 tsp 1 tsp <1%
Vanilla extract 5 g 0.25 oz <1%
Batch Size 1425 g 48.25 oz 100%


  1. Combine the sugar, light brown sugar, cream, milk, and butter in a saucepan and cook to 110°C/230°F while stirring constantly.
  2. Add the pecans and salt and cook to 114°C/237°F while continuing to stir constantly.
  3. Remove from the heat and add the vanilla extract. Allow to cool, undisturbed, to 100°C/212°F.
  4. Using a wooden spoon, stir vigorously until the mixture begins to look creamy, about 45 seconds.
  5. Using a no. 50 scoop, deposit the pralines on parchment paper. (If the mixture crystallizes too much in the pan, becoming too thick, warm briefly on direct heat while stirring to restore proper viscosity.)
  6. Use as soon as possible after making. Pralines lose quality quickly in storage.

Chocolate Peanut Pralines

Omit the butter and instead add 50 g/2 oz of cocoa powder and 60 g/2 oz of peanut butter to the mixture. Replace the toasted pecans with toasted chopped peanuts.