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