Ingredients for Emeril's Creamy Pralines
- Granulated Sugar
- Light Brown Sugar
- Light Corn Syrup
- 1/2 cup (1 stick) unsalted butter
- 1/4 teaspoon salt
- Sweetened Condensed Milk
- Vanilla Extract
- Pecan Pieces
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How to Make Emeril's Creamy Pralines
- In a heavy-bottomed saucepan over medium heat, combine the granulated sugar, brown sugar, corn syrup, butter, salt, and sweetened condensed milk.
- Stir constantly with a wooden spoon until the sugar dissolves completely.
- Continue cooking, stirring frequently, until the mixture is smooth and a light amber color (about 8-10 minutes). Be careful not to burn.
- Remove from heat and stir in the vanilla extract and pecans.
- Using a candy thermometer, verify the mixture has reached 234-240°F (soft-ball stage). Alternatively, test by dropping a small amount into a glass of ice water; it should form a soft ball that flattens slightly when removed.
- Line a baking sheet with parchment paper or wax paper. Using a spoon or a small ice cream scoop, drop the praline mixture onto the prepared baking sheet, leaving space between each praline.
- Allow the pralines to cool completely at room temperature (at least 1-2 hours) before serving.
- Once cooled, use a thin knife to gently lift the pralines from the baking sheet.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
114g
Fat
9g
Carbs
10g
