Delicious Pecan Praline Recipe – Step by Step Guide: There is nothing like old-fashioned Southern Pecan Pralines! This melt-in-your-mouth treat is a cross between a cookie and a candy and it’s loaded with crunchy pecans, butter, and fabulous brown sugar flavor.
INGREDIENTS
- 1 ½ cups granulated sugar
- 1 ½ cups light brown sugar packed
- ¼ teaspoon salt
- 1 cup evaporated milk or half-and-half
- 6 Tablespoons butter
- 1 teaspoon vanilla extract
- 2 cups pecan halves
INSTRUCTIONS
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Prepare a baking sheet by lining it with parchment paper and set aside.
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In a medium-size heavy pot, combine the granulated sugar, brown sugar, salt, evaporated milk, and butter. Cook and stir with a wooden spoon over medium heat until the sugars dissolve and the mixture comes to a boil.
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Continue to cook until the temperature reaches between 235-240 degrees F on a candy thermometer (affiliate link) (soft ball stage). Remove from heat and allow the praline mixture to cool for 5 minutes.
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Stir in the vanilla and pecans, beating by hand with a 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.
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Work quickly to 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.
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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.