Description
This Best Pecan Pralines Recipe delivers rich, buttery pralines with a perfect balance of sweetness and a delightful crunch from pecans. Classic Southern candy made with brown sugar, evaporated milk, and vanilla, these pralines are creamy, melt-in-your-mouth treats ideal for gifting or snacking.
Ingredients
Scale
Ingredients
- 1 ½ cups granulated sugar
- 1 ½ cups packed light brown sugar
- 1 cup evaporated milk (not sweetened condensed milk)
- ¼ cup butter (salted or unsalted)
- 1 teaspoon vanilla extract
- 2 cups pecan halves (chopped pecans also fine)
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment paper or a silicone baking mat. Set out a spoon or small scoop for dropping the praline mixture later to ensure easy shaping and even portions.
- Cook sugar mixture: In a heavy saucepan over medium heat, combine granulated sugar, light brown sugar, and evaporated milk. Stir constantly to dissolve the sugars and prevent burning. Use a candy thermometer to cook until the mixture reaches 228°F, the thread stage, indicating the proper base temperature for candy making.
- Add butter and pecans: Stir in the butter and pecans into the hot syrup. Continue cooking and stirring until the mixture reaches 236°F, the soft-ball stage, to ensure the pralines will set correctly and have the right consistency.
- Remove from heat and add vanilla: Take the saucepan off the heat and stir in the vanilla extract. Stir vigorously to slightly thicken the mixture and to cool it down until it loses its glossy sheen, signaling it’s ready for shaping.
- Shape pralines: Quickly drop spoonfuls of the hot praline mixture onto the prepared baking sheet using a spoon or small scoop. Let the pralines cool and firm up at room temperature for about 30 minutes before serving.
Notes
- Use a heavy saucepan to ensure even heat distribution and prevent the sugar from burning.
- A candy thermometer is essential to reach precise temperatures for perfect praline texture.
- Work quickly when shaping pralines, as the mixture hardens fast once off heat.
- Store pralines in an airtight container at room temperature for up to 1 week to maintain freshness.
- You can substitute chopped pecans if halves are unavailable, but halves give a nicer presentation.
