Description
This classic Pecan Pralines recipe delivers sweet, creamy, and crunchy candies made with a rich blend of brown and granulated sugars, evaporated milk, butter, and toasted pecan halves.
Ingredients
Scale
- 1 cup (200 grams) granulated sugar
- 1 cup (220 grams) dark brown sugar
- ¾ cup (175 grams) evaporated milk
- ¼ cup (56 grams) unsalted butter, at room temperature
- ⅛ teaspoon baking soda
- 2 ⅓ cups (220 grams) pecan halves
- 1 teaspoon vanilla
- ½ teaspoon salt
Instructions
- Line a half sheet baking pan with parchment paper to ensure the pralines do not stick after cooking. Set this aside for cool down and setting of the candies.
- In a large pot equipped with a candy thermometer, combine granulated sugar, dark brown sugar, evaporated milk, unsalted butter, and baking soda. Place over medium heat and stir regularly as the mixture melts and begins to bubble.
- Continue stirring constantly once the mixture starts bubbling until the temperature reaches 236°F (soft-ball stage) on the candy thermometer, indicating the correct consistency for pralines.
- Remove the pot from heat and immediately add the pecan halves, vanilla extract, and salt. Stir vigorously for about 3 minutes until the mixture thickens but remains workable.
- Using two spoons sprayed with cooking spray, scoop heaping tablespoons of the mixture onto the prepared baking sheet, shaping them into individual pralines.
- Let the pralines cool and harden at room temperature before serving or storing.
Notes
- Store pralines in an airtight container at room temperature for up to a week.
- You can freeze pralines for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 praline
- Calories: 150
- Sugar: 20g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg