Sweet & Spicy Pralines


Pralines started in Europe as a creamy nutty filling in a chocolate-based dessert. Americans adapted them into a buttery pecan treat. The spicy version subtly adds heat to this pecan delight.

Ingredients: (Makes 30 Pralines)

  • 1 cup lightly packed light brown sugar
  • 1/2 cup sugar
  • 1/2 cup heavy cream
  • 1/2 stick unsalted butter
  • 1 tsp. vanilla extract
  • 1/2 tsp. Kosher sea alt
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. cinnamon
  • 1/2 tsp. freshly ground black pepper
  • 2 cups raw, unsalted pecan halves


  1. Line a large baking sheet with parchment paper.
  2. In a heavy-bottom saucepan, combine spices, sugar, cream, butter and 2 tablespoons water and cook over medium-high heat, stirring continuously with a wooden spoon for 10 minutes or when the mixture thickens and starts bubbling.
  3. Turn off the heat, add the pecans, and cook, stirring, until the mixture loses its shine, 1 minute.
  4. Quickly drop the mixture, 1 tablespoon at a time, onto the prepared baking sheet, spacing each spoonful 2 inches apart.
  5. Cool until firm, 10 – 15 minutes.  Serve them crumbled over a bowl french vanilla ice cream or straight off the pan.



4 thoughts on “Sweet & Spicy Pralines

  1. I love pralines as the best possible candy I have ever eaten. In New Orleans, they give you samples in front of their stores and more when you go in. I think I would like to make some. Thanks for the recipe.


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