If the mixture gets too hot, the candy will be dry and crumbly. If it isn’t cooked long enough, the mixture will be runny and sticky. It’s all about balance! The candy tastes the best if eaten within a day or two; pralines become sugary and gritty with age.

The temperature is usually “key” when getting the desired consistency or “hardness” in candy making. Of course, you also ought to check your candy thermometer to be sure it is accurate. If the candy doesn’t reach the right temperature, it won’t set properly. Humidity and altitude also affect the final results.

If your sugar begins to crystallize early on, you will have a very brittle and very grainy result. Once sugar has crystallized, you cannot fix it, regardless of what anyone tells you. You can heat it slowly which will dissolve the crystals, but once the sugar cools, it will crystallize again.

We recommend storing Pralines in a cool, dry place (18°-22°C). Should you be required to store the pralines in refrigerator storage, due to unfavourable environmental conditions, it is important to protect them by storing in an airtight container.

Pecan pralines last up to three weeks. So it is better to consume the pecan pralines in the first two to three weeks after you make them. After three weeks, the pralines will not go bad but the sugar will begin to re-crystallize and so they will lose their delicious creaminess and will get a little harder to chew.

The thicker it gets, the firmer your pralines will end up. It may take 2-3 times of making these to get comfortable with knowing that it’s the right consistency, but generally the 3 1/2 minute mark works well. Finally, drop heaping tablespoons of the mixture onto the parchment paper and let them cool and firm up.

Without storing them in an airtight container, chewy cookies get stale very quickly – in two to three days.

However, the primary difference lies in the level of caramelization. Pralines are normally only taken up to the soft ball stage (which gives pralines a fudge-like or chewy cookie-like consistency), while brittle is always taken up to the hard crack stage, thus making it hard and ‘brittle’, so to speak.

4 weeks

2 months

ARE YOUR PRALINES GLUTEN-FREE? Yes, all of our pralines are gluten-free.

Did you know that there is some health value to Pecan Pralines too? There is a lot of sugar, but Pralines are a very healthy nut – full of protein and good fats that your body not only needs, but craves.

Caramel is typically gluten-free. Caramel is usually made from a mixture of sugar, water, vanilla, milk and salt, therefore it would contain no gluten.

As nouns the difference between praline and caramel is that praline is a confection made from almonds and other nuts and caramelized sugar while caramel is a smooth, chewy, sticky confection made by heating sugar and other ingredients until the sugars polymerize and become sticky.

Ganache is a filling generally made from chocolate and cream but also from other substances such as our more experimental ingredients. Traditional pralines contain fillings made from butter, liquor, nuts, marzipan and chocolate itself, each of which acts to complement the outer shell of harder chocolate.