Ingredients
1 c. (215 g.) packed light brown sugar
1 c. (200 g.) granulated sugar
1 c. evaporated milk
4 tbsp. (1/2 stick) unsalted butter, cut into pieces
2 c. raw or toasted, unsalted pecan halves
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
Preparation
Step 1Line 2 baking sheets with parchment. Have a tablespoon-sized scoop or measuring spoon ready to go.Step 2In a medium saucepan over medium heat, combine brown sugar, granulated sugar, milk, and butter. Cook, stirring constantly with a wooden spoon, until sugars dissolve and mixture begins to foam and boil, 5 to 7 minutes. Place a candy thermometer inside mixture and cook, stirring constantly, until thermometer registers between 235° to 240°, 5 to 8 minutes.Step 3Remove from heat and immediately stir in pecans, vanilla, and salt just until mixture begins to thicken and lose its glossiness, 1 to 2 minutes. If you beat too long, it will start to seize up.Step 4Working quickly, drop heaping tablespoons onto prepared sheets, spacing about 2" apart. If mixture begins to thicken, add 1 teaspoon hot water and stir to keep mixture loose enough to scoop.Step 5Let cool to room temperature or until set, about 1 hour.
What exactly is a praline? Pralines are a delicious Southern caramel-like candy made with sugar, butter, vanilla, and some form of dairy (like heavy cream or evaporated milk, which is our choice). You can make them with any nut, but pecan is classic. They can range in texture from soft and chewy to hard and crunchy, depending on how long you cook them. We prefer ours on the softer side, which is reflected in our timing below. Why are there white spots on my pralines? Small white spots on pecan pralines is normal; it’s part of the crystallization process while they’re hardening. This doesn’t affect the texture or flavor, so don’t worry if it happens. How long do pecan pralines last? Pecan pralines can be stored in an airtight container at room temperature for up to 2 weeks. No refrigeration needed. You can also freeze them for up to 3 months. Some pro tips:• Work quickly! This isn’t a recipe you walk away from, so have everything ready and nearby. You want to start scooping as soon as the mixture is ready.• Use a candy thermometer. While you can eyeball, a candy thermometer will reduce your stress. Pralines go from a nice and silky texture to seized up in a matter of a minute or two, so it’s important to monitor the temperature. If you don’t monitor the temperature with a candy thermometer, your other option is to do the soft ball test.• Buy some spare ingredients if you’re aiming for perfection. Pralines are finicky and temperamental, and you might have to make a few batches while you get used to making them. Be patient and enjoy the process!• Have some hot water nearby if your pralines start to seize up. We found that adding a few drops of hot water saved our pralines when we overbeat the mixture and they started to harden up sooner than we wanted. Made these? Let us know how it went in the comments below.
