Pecan pralines
New Orleans pralines set by beating rather than by chilling. Cook to 236 °F, let the pot fall, then beat until the surface goes dull — early and they never set, late and they seize in the pan.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
Ingredients
4 tbsp infused butter
Set your infusion strength above and this splits into infused and plain butter to hit whatever dose you want.
- 1½ cupsgranulated sugar
- ¾ cuplight brown sugar — packed
- ¾ cupevaporated milk
- 2 cupspecan halves
- ¼ tspfine salt
- 1½ tspvanilla extract
Method
- 01
Lay two sheets of parchment on the counter before anything goes on the stove. Once the candy starts to set you have about ninety seconds to get all of it onto the paper.
- 02
Toast the pecans in a dry skillet over medium heat, shaking often, until they smell nutty. Tip them onto a plate to cool.
5 min
- 03
Combine both sugars, the evaporated milk and the salt in a heavy saucepan over medium heat and stir until dissolved, then stop stirring and cook to 236 °F.
236 °F · 12 min
- 04
Pull the pot off the heat and leave it undisturbed until the thermometer reads under 200 °F. Beating a hot syrup gives you a gritty praline, and the same wait is what keeps the infused butter out of a boil.
8 min
- 05
Add the infused butter, the vanilla and the pecans and beat with a wooden spoon until the mixture thickens, loses its shine and holds the line the spoon draws through it.
4 min
- 06
Drop 24 spoonfuls onto the parchment, working fast and keeping every spoonful the same size. A spoon that grows as the pot stiffens hands the last pralines more of everything, dose included.
- 07
If the last of it sets in the pot, press that into a small buttered pan and cut it into squares. Reheating to loosen it would cost you potency for the sake of two more pralines.
- 08
Let them harden at room temperature, then store between parchment in a labeled tin. A praline looks like a souvenir from Royal Street, so say what it is before you hand one over and keep the tin out of a child's reach.
30 min
Built on
Standard praline: 1½ cups granulated sugar and ¾ cup brown sugar with ¾ cup evaporated milk cooked to 236 °F, then beaten with 4 tbsp butter and 2 cups pecans.
Every recipe here names the conventional ratio underneath it. The cannabis part is a fat substitution, not new chemistry — so if the base is sound and the substitution is sound, the recipe is sound.
As written
5 mg / praline
1 mg5 mg25 mg
Set your infusion strength to move the dose.
Before you eat it
- These are estimates, not lab results. Treat the low end as the honest number and the high end as the thing to plan around.
- Start with one serving and wait two hours. Edibles take 30 to 120 minutes to come on, and the most common mistake is redosing before the first one lands.
- Test a small piece first. Potency is rarely even across a batch, especially if the infusion was not mixed thoroughly.
- Label anything you store with the date and the estimated dose, and keep it away from children, pets and anyone who did not ask for it.
- If you overdo it: you are not in danger, but it will be unpleasant. Find somewhere quiet, drink water, and wait it out. Do not drive.
More dessert
Brown butter chocolate chip cookies
The standard creamed-butter drop cookie, with the butter browned first. Browning drives off water and deepens the flavor enough to cover any grassiness in the infusion.
24 cookies
Fudgy one-bowl brownies
A high-fat, low-flour brownie that bakes dense rather than cakey. The cocoa does most of the work of hiding the infusion.
16 squares
No-bake peanut butter cups
Two layers, a muffin pan and a freezer. No oven, no smell, and the dose lives in the filling where you can measure it exactly.
12 cups