Eggnog Pralines

12 servings Prep: 10 m Cook: 20 m Total: 30 m Intermediate
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Eggnog Pralines
Eggnog is one of our favorite holiday drinks and it makes an INCREDIBLE addition to these unique pralines we invented just for the holiday season. This festive candy combines creamy eggnog with toasted pecans, brown sugar, and warm spices like cinnamon and nutmeg for a melt-in-your-mouth treat that tastes like Christmas.

Ingredients

12 servings
  • 2 cups pecans
  • 1.5 cups white sugar
  • 2/3 cup light brown sugar
  • 1/2 cup eggnog
  • 6 tbsp butter
  • 1 tsp vanilla extract
  • Generous pinch of salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

Step-by-Step Instructions

  1. Lay out some wax paper and either butter the paper or spray some Pam on it.
  2. Prepare a shallow dish (large enough to hold the pot) with ice water in it on the counter.
  3. Put all the ingredients together in a pot. Bring to a boil together on stovetop with the candy thermometer clipped to the side.
  4. After stirring enough to combine, leave the mixture alone and let it climb to about 235°F (soft ball stage).
  5. Remove and put pot into the shallow ice bath. Keep stirring the mixture in the pot (which is inside the ice bath).
  6. The goal is to cool it down enough that it’s about 200°F, thick to stir but still liquid with a glossy sheen.
  7. Then pour in dollops onto the waxed paper and let cool for 15-20 minutes.
  8. You might be able to do this without an ice bath, we found it easier, though. We used an ice pack under the pot because it worked.

Common Problems and Solutions

Q: Why didn't my pralines set up properly?

A: The most common issue is not reaching the correct temperature (235°F soft ball stage) or cooling too quickly. Make sure your candy thermometer is accurate and let the mixture reach the full temperature before removing from heat.

Q: My pralines turned out grainy instead of creamy. What happened?

A: Graininess happens when sugar crystals form, usually from stirring too much while the mixture is boiling. After the initial stir to combine, leave it alone until it reaches temperature, then stir only during the cooling phase in the ice bath.

Q: Can I make these without a candy thermometer?

A: It's challenging but possible. Drop a small amount of the mixture into cold water - at soft ball stage (235°F) it should form a soft, flexible ball. However, a candy thermometer is highly recommended for consistent results.

Tips and Techniques

The ice bath technique helps you control the cooling process and achieve that perfect creamy texture. Watch for the mixture to lose its glossy sheen and start to thicken - that’s your window to pour before it sets up in the pot. Work quickly once you start spooning onto the wax paper.

Ingredient Substitutions

  • eggnog: heavy cream with 1/4 tsp nutmeg added
  • pecans: walnuts or a mix of pecans and walnuts
  • light brown sugar: dark brown sugar

Equipment Needed

  • candy thermometer
  • heavy-bottomed pot
  • wax paper
  • shallow dish for ice bath
  • wooden spoon or heat-resistant spatula

Historical Context

Pralines are a cornerstone of Louisiana’s candy-making tradition, brought by French settlers and adapted with local pecans and cane sugar. This eggnog variation is a modern twist that brings holiday flavors to the classic confection.