Ingredients
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1 1/2 cups granulated sugar
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1 1/2 cups packed brown sugar
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3/4 cup heavy cream or evaporated milk 🥛
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4 tbsp unsalted butter 🧈
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1 tsp vanilla extract
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2 cups pecan halves or pieces, toasted 🥜
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A pinch of salt
Optional: a candy thermometer (but not required!)
Instructions
👨🍳 Step-by-Step Instructions:
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Toast the pecans in a dry skillet or oven at 350°F for 5–8 minutes, just until fragrant. Let them cool.
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In a heavy-bottom saucepan over medium heat, combine sugars, cream, butter, and salt. Stir continuously.
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Bring the mixture to a gentle boil, stirring often to prevent scorching.
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Boil for 5–8 minutes, or until the mixture reaches a soft-ball stage (235–240°F on a candy thermometer). If you don’t have one, drop a little into cold water — it should form a soft, flexible ball.
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Remove from heat and stir in vanilla and toasted pecans.
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Continue stirring the mixture until it thickens slightly and loses some of its glossy shine (about 2–3 minutes).
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Drop by spoonfuls onto parchment or wax paper. Let cool until firm.
Makes about 18–24 pralines, depending on size.
Notes
Tips for Success 🍬
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Stir constantly — sugar burns fast
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Work quickly when spooning the mixture — it sets up fast
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Use a wooden spoon or heat-safe spatula
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Let them cool completely before removing from the paper