Spiced Holiday Pralines

Recipe from Elizabeth Choinski

Adapted by Melissa Clark

Spiced Holiday Pralines
Andrew Scrivani for The New York Times
Total Time
50 minutes
Rating
4(59)
Comments
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Living in the South, Elizabeth Choinski has seen plenty of pralines in her time, flavored with the likes of chocolate and coffee. But she had never come upon pralines imbued with the classic spice flavors of the holidays. So she made her own, mixing cloves and cinnamon into the pot. The resulting pralines are superb: aromatic, creamy as they melt in your mouth, then crunchy from the nuts. —Melissa Clark

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Ingredients

Yield:2 dozen pieces
  • 400grams granulated sugar (2 cups)
  • ½cup Steen’s cane syrup or light molasses
  • 230grams pecan halves (2 cups)
  • 4tablespoons unsalted butter
  • 1tablespoon vanilla extract
  • 5grams ground ginger (1 teaspoon)
  • 5grams ground cinnamon (1 teaspoon)
  • 2grams ground cloves (½ teaspoon)
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

322 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 47 grams carbohydrates; 2 grams dietary fiber; 45 grams sugars; 2 grams protein; 6 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a saucepan, combine sugar, cane syrup, pecans and ½ cup water. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook, stirring occasionally, until mixture reaches 235 degrees on a candy thermometer.

  2. Step 2

    Remove saucepan from heat and immediately stir in butter, vanilla extract and spices. Allow mixture to cool for 10 minutes.

  3. Step 3

    Carefully using a hand-held mixer, or a standing mixer fitted with the paddle attachment, whip until mixture changes to a lighter color and becomes creamy and just starts to stiffen as it cools (it should still be warm). The pecans will break up a bit.

  4. Step 4

    Use a tablespoon-size cookie dough scoop to drop mixture onto two parchment-paper-lined baking sheets (12 pralines on each sheet). Use a spatula to flatten each praline. Let cool completely and store in a tin, creating separate layers with wax paper.

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Ratings

4 out of 5
59 user ratings
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Comments

Eric Ligon

I have made these pralines. The level of spice here tastes more like a Christmas candle rather than a fabulous praline. Skip this one a stick to the basics for your pralines. Sorry, Melissa.

Catherine

These pralines are amazing! Love the softness and the crunch of the pecan, and the spice makes an amazing addition.

sticky, sticky

Is there a secret to making them a bit stiffer and less sticky, or did I not beat them long enough?

Catherine

These pralines are amazing! Love the softness and the crunch of the pecan, and the spice makes an amazing addition.

Eric Ligon

I have made these pralines. The level of spice here tastes more like a Christmas candle rather than a fabulous praline. Skip this one a stick to the basics for your pralines. Sorry, Melissa.

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Credits

Adapted from Elizabeth Choinski

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