Chef Tom's Pecan Pralines

Pecan pralines are the candy that defined Creole and Southern dessert tables for centuries, and Chef Tom’s version is a textbook execution: brown sugar and granulated sugar cooked with evaporated milk, butter, and a splash of dark corn syrup until it hits that crucial soft-ball stage at 236°F (113°C).

The corn syrup is doing important work that doesn’t get talked about enough. It interferes with sugar crystallization, which is what gives pralines that creamy interior instead of the gritty, sandy texture of badly made fudge.

Pecan halves (not pieces) are the right call. They take up enough space that each praline has visible whole nuts, which is half the appeal of a praline.

Drop by teaspoonful onto wax paper and let cool. The candy spreads slightly into a flat disc with a glossy creamy center and slightly grainy edges. That texture difference is the whole point of a praline.

Pro Tips

• A candy thermometer is highly recommended. Soft-ball stage (234 to 240°F / 112 to 116°C) is a narrow window and visual cues lie. Pull at exactly 236°F (113°C) for perfect texture.
• Use a heavy-bottomed saucepan. Thin pans scorch the milk solids and you’ll taste burn in every praline.
• Toast the pecans for 6 minutes in a dry skillet first. Untoasted pecans taste flat against the deep brown sugar caramel.
• Work fast once you start dropping. The candy sets up in 90 seconds and the last spoonfuls turn into stubborn lumps in the pan.

Variations

• Add 1 teaspoon of vanilla extract off the heat right before dropping for a deeper flavor.
• Stir in ½ cup of toasted coconut along with the pecans for a tropical twist.
• Swap dark corn syrup for maple syrup for a maple-pecan praline variation.