Brown Butter Pralines
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Making brown butter pralines has become my favorite way to impress guests without spending hours in the kitchen. These buttery, nutty candies come together in just an hour, and honestly, most of that is hands off baking time. I love that the brown butter gives them this incredible depth of flavor that tastes like you've been stirring away all day. The pecans or hazelnuts are packed with healthy fats and antioxidants, so you can feel a little better about indulging. What really draws me to this recipe is how simple it is: you probably have most of these ingredients already, and the technique is straightforward enough for anyone to master.
Ella x
Ingredients
- 250 gbutter
- 400 ggranulated sugar
- 150 glight brown sugar
- 10 gsea salt
- 120 mlheavy cream
- 120 mlunsalted milk
- 1 mlvanilla extract
- 4 egglarge eggs
- 200 gall-purpose flour
- 5 gsalt
- 200 gpecans or hazelnuts
- 100 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a silicone mat for easier cleanup.
- 2
In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns a deep golden brown.
Tip: Be patient, as this process can take up to 10 minutes.
- 3
Remove the saucepan from the heat and carefully whisk in the granulated sugar, light brown sugar, and sea salt until well combined.
- 4
Add the heavy cream, unsalted milk, and vanilla extract. Whisk until the mixture is smooth and the sugar has dissolved.
Tip: Use a whisk or a spatula to avoid incorporating air.
- 5
Bring the mixture to a simmer over medium heat, then reduce the heat to low and cook, stirring occasionally, until the mixture has thickened slightly, about 10 minutes.
Tip: Don't let the mixture boil.
- 6
In a separate bowl, whisk together the flour, salt, and a pinch of the pecans or hazelnuts until well combined.
- 7
Gradually pour the hot butter mixture into the flour mixture and whisk until smooth.
Tip: Use a rubber spatula to scrape the sides of the bowl.
- 8
Add the remaining pecans or hazelnuts and stir until they are evenly distributed.
Tip: Use a spatula to fold the nuts into the mixture.
- 9
Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, leaving about 2 inches of space between each praline.
Tip: Use a spoon or a cookie scoop to portion out the mixture.
- 10
Bake for 15-20 minutes, or until the pralines are golden brown and set.
Tip: Keep an eye on the pralines, as they can quickly go from golden to burnt.
- 11
Remove the pralines from the oven and let them cool on the baking sheet for 5 minutes.
Tip: Don't skip this step, as the pralines will be more brittle if not cooled properly.
- 12
Transfer the pralines to a wire rack to cool completely.
Tip: Dust with confectioners' sugar before serving, if desired.
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