Pecan Praline Spice Butter Board

Yield: 30 pralines

Ingredients

For the Pralines:

  • 1 cup (200 g) white sugar
  • 1 cup (170 g) light brown sugar, packed
  • ¾ cup (190 g) Lactantia 35% Whipping Cream
  • 4 tbsp (40 g) Président Salted Butter
  • ¼ tsp (1.5 g) baking soda
  • 2 ½ cups (200 g) pecan pieces
  • 1 tsp (4 g) vanilla extract

For the Butter Board: (Multiply by 30)

  • ⅓ cup (73 g) Président Salted Butter, softened
  • 2 tbsp (20 g) pralines, chopped
  • ¼ tsp (0.5 g) cinnamon
  • 8 sprigs (2 g) thyme, picked
  • Bread for serving
Products Used:
Lactantia Whipping Cream 35%

Directions

For the Pralines:

  1. Prepare the baking sheet: Line a baking sheet with parchment paper.
  2. Cook the praline mixture: In a medium saucepan, combine the white sugar, light brown sugar, and whipping cream. Cook over medium heat, stirring often, until the mixture foams and begins to boil.
  3. Reach the right temperature: Continue stirring until the mixture reaches 236°F (113°C).
  4. Add pecans and vanilla: Remove from heat, then quickly stir in the pecans and vanilla extract. Whisk vigorously until the mixture begins to set and you can drop dollops onto the baking sheet without spreading too much. If it’s too runny, continue whisking carefully.
  5. Cool: Transfer the mixture to the prepared baking sheet, dropping small mounds. Allow to cool completely before storing in an airtight container.

To Build the Butter Board:

  1. Prepare the butter board: Spread the softened butter onto your serving plate or board.
  2. Add pralines: Crush the pralines and sprinkle them over the butter.
  3. Season: Sprinkle cinnamon and fresh thyme over the top.
  4. Serve: Enjoy with fresh, warm bread.
  1. Tip: If the mixture cools too quickly, return it to the burner (turned off) and stir occasionally until it softens.
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