Creole Pralines

Creamy New Orleans brown-sugar and pecan candies that set up in glossy patties.

Ingredients

• 1 1/2 cups granulated sugar
• 1 1/2 cups packed light brown sugar
• 1/2 cup evaporated milk
• 1/2 cup heavy cream
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 2 cups pecan halves
• Pinch of salt

Directions

Line two baking sheets with parchment paper.

1. In a heavy saucepan, combine the granulated sugar, brown sugar, evaporated milk, heavy cream, butter, and salt. Cook over medium heat, stirring, until the sugar dissolves.
2. Clip on a candy thermometer and cook, stirring occasionally, until the mixture reaches the soft-ball stage, 236 to 240 degrees F.
3. Remove from the heat and stir in the vanilla and pecans. Beat with a wooden spoon until the mixture begins to thicken and lose its gloss, about 2 to 3 minutes.
4. Working quickly, drop spoonfuls onto the parchment to form patties.
5. Let cool and set completely before serving, about 20 minutes.

Notes

Emeril Lagasse’s pralines capture the classic French Quarter confection.