Fat Tuesday is tomorrow! That means it is time to indulge in all the goodness before Lent rolls around on Wednesday. Mardi Gras is not a big deal here in Nashville, but sometimes I need to make things that remind me of all the things I enjoyed growing up in Mississippi and visiting New Orleans on the reg. One of my favorite sweet treats to come out of one of my favorite cities is the Pralines (Aunt Sally’s is my fav). This sugary sweet pecan treat is one of life’s simple pleasures. I decided to switch it up this year with a chocolate version after I saw some in a store in the French Quarter. I jus like to keep things exciting. These turned into a delicious fudg-y version of the classic NOLA favorite.
See below for step x step instructions (with pictures) and scroll to the bottom for the printable recipe!
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Glass Mixing BowlsRecipe:
STEP 1: Combine sugar, brown sugar, cocoa and light cream in a saucepan. Attach a candy thermometer to the pan.
STEP 2: Bring the mixture to a boil over medium heat, stirring constantly.
STEP 3: Once mixture is boiling, reduce the heat to low and cook mixture to soft ball stage (234 degrees), occasionally stirring.
STEP 4: Remove from heat and add butter and vanilla but don’t stir.
STEP 5: Let the mixture cool to the thermometer reads 160 degrees.
STEP 6: Add the pecans and beat mixture with a wooden spoon for a couple of minutes until the mixture thickens, but is still glossy.
STEP 7: Drop by spoonfuls onto wax paper and allow to cool.
See below for more Mardi Gras inspiration:
Classic Beignets
Easy King Cake
Shrimp Beignets
Want more recipes, design tips, DIY and Party planning fun: follow me on Pinterest and Instagram!
Printable Recipe:
Ingredients
- 1 1/2 cups sugar
- 1 1/2 cups light brown sugar
- 6 tablespoons cocoa
- 1 cup cream
- 6 tablespoons butter
- 1 teaspoon vanilla
- 2 cups pecans
Instructions
- Combine sugar, brown sugar, cocoa and cream in a saucepan. Attach a candy thermometer to the pan.
- Bring the mixture to a boil over medium heat, stirring constantly.
- Once mixture is boiling, reduce the heat to low and cook mixture to soft ball stage (234 degrees), occasionally stirring.
- Remove from heat and add butter and vanilla but don't stir.
- Let the mixture cool until the thermometer reaches 160 degrees.
- Add the pecans and beat mixture with a wooden spoon for a couple of minutes until the mixture thickens, but is still glossy.
- Drop by spoonfuls onto wax paper and allow to cool.
5 thoughts on “Chocolate Pralines”