Pralines

Method

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1. Line two baking trays with parchment paper.

   Mark done

2. Put both sugars, the cream, butter and salt in a heavy saucepan and stir over medium heat until the sugar dissolves. Bring to a boil and cook, stirring occasionally, for 8 to 10 minutes, until a sugar thermometer reads 115°C / 240°F.

   Mark done Start 8 min timer

3. Take the pan off the heat and stir in the pecans and vanilla. Beat with a wooden spoon for 1 to 2 minutes, until the mixture thickens and loses its gloss.

   Mark done Start 1 min timer

4. Working quickly, drop tablespoons of the mixture onto the paper, spacing them apart, and leave them to set for 30 minutes.

   Mark done Start 30 min timer

Chef’s Tips

• Use a thermometer and take the pan off at 115°C. Lower gives soft, sticky pralines and higher gives hard ones.
• Beat until the mixture loses its shine. That is the point at which the sugar crystallises.
• Work quickly once it thickens. It sets in a minute or two.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Strong coffee
• Vanilla ice cream
• A glass of bourbon

Storage & Reheating

Keep in an airtight container between layers of parchment paper up to 1 week.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.