Pecan Pralines
There is nothin’ better than old fashioned southern pecan pralines! Delight in these classic golden treats made with brown sugar, butter, cream, and lots of crunchy toasted pecans!
Servings: 24 pralines
Ingredients
- 1 1/2 c. light brown sugar
- 1 1/2 c. granulated sugar
- 1 c. evaporated milk
- 6 T. unsalted butter
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 2 c. pecan halves
Instructions
- Gather all your ingredients before you begin. You will also need a candy thermometer.
- Line two rimmed baking sheets with parchment paper and set aside.
- In a large saucepan, over medium-high heat, combine the brown sugar, granulated sugar, evaporated milk, butter, and salt. Cook and stir with a long wooden spoon until the sugars dissolve and the mixture comes to a boil.
- Continue to cook until the temperature reaches between 236-238 degrees on a candy thermometer (soft ball stage). Remove from heat and allow the praline mixture to cool for 5 minutes.
- Stir in the vanilla and pecans, beating by hand with a long wooden spoon just until the candy begins to lose its glossiness and thickens slightly, about 2 minutes. (If you beat too long, the candy will seize and start to crumble. If you don’t beat it long enough, then pralines won’t set properly and will stay soft and sticky.)
- Working quickly, drop heaping tablespoons (I use a small cookie dough scoop) of pecan praline mixture onto the parchment paper-lined baking sheet. If the praline mixture begins to harden in the pan, add a teaspoon of hot water at a time and stir to keep the mixture loose enough to scoop and drop.
- Cool completely until set and the pralines have reached room temperature. Store in an airtight container on the counter for 2 weeks or freeze for up to 2 months.
Notes
Make pralines on a day when the weather is dry, humidity can make them grainy.
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