Brown Butter Pecan Pralines
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Golden mounds of caramelized sugar and toasted pecans with deep brown butter flavor that shatter delicately before melting into buttery bliss.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes including cooling
- Yield: 12 generous pralines
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Gluten Free
- 2 cups pecan halves, roughly chopped
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- ½ cup unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Line a baking sheet with parchment paper and set it aside.
- Brown the butter in a small oven-safe dish until deeply golden and fragrant, then let it cool slightly.
- Add the chopped pecans, granulated sugar, brown sugar, heavy cream, browned butter, vanilla extract, and salt to a mixing bowl.
- Stir with a heat-resistant silicone spatula until the mixture becomes thick, glossy, and evenly coated with pecans.
- Scoop portions of the praline mixture onto the prepared baking sheet, leaving space between each mound.
- Bake until the pralines are deeply caramelized and glossy around the edges.
- Let them cool completely on the baking sheet until firm and set.
- Transfer the pralines to a wooden serving board and garnish with a few toasted pecan halves.
Notes
- Use a heavy-bottomed saucepan to prevent hot spots when browning butter.
- Use a heat-resistant silicone spatula to stir the hot sugar mixture.
- Prepare your workspace and line the baking sheet before starting.
- If substituting salted butter, omit the additional ¼ teaspoon salt.
- Store in an airtight container at room temperature for up to one week; do not refrigerate.
- To freeze, layer between parchment paper and store for up to three months; thaw at room temperature for 30 minutes.
- If doubling the recipe, use two separate baking sheets to avoid crowding.
Nutrition
- Serving Size: 1 praline
- Calories: Approximately 280