Description
This classic Pecan Pralines recipe yields creamy, caramel-like candies with rich pecan flavor and a melt-in-your-mouth texture. Made with simple ingredients like brown sugar, evaporated milk, and pecans, these Southern treats are perfect for sharing and gifting. The recipe guides you through cooking the sugar mixture to the perfect soft-ball stage, ensuring perfectly textured pralines every time.
Ingredients
Scale
Ingredients
- 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 extract
- ½ teaspoon salt
Instructions
- Prepare baking pan: Line a half sheet baking pan with parchment paper and set it aside. This will be used to place the spooned pralines for cooling and setting.
- Combine ingredients and heat: In a large pot fitted with a candy thermometer, add granulated sugar, dark brown sugar, evaporated milk, unsalted butter, and baking soda. Heat over medium heat, stirring regularly until the mixture melts completely and starts to bubble.
- Cook to soft-ball stage: Once the mixture starts bubbling, stir constantly to prevent burning and monitor the temperature until it reaches 236°F (soft-ball stage) on the candy thermometer. This temperature is critical for the perfect praline texture.
- Add flavorings and pecans: Remove the pot from heat immediately. Add the pecan halves, vanilla extract, and salt to the hot mixture, then stir vigorously for about 3 minutes until the mixture thickens but remains workable and creamy.
- Form pralines: Spray two spoons with cooking spray to prevent sticking. Using these spoons, scoop heaping tablespoons of the praline mixture and drop them onto the prepared parchment-lined baking sheet. Shape quickly before the mixture hardens.
- Cool and set: Allow the pralines to cool at room temperature until fully hardened. Once set, they are ready to enjoy or store properly.
Notes
- Storage: Wrap each praline individually in plastic cling wrap and store in an airtight container at room temperature for up to 3-4 weeks.
- Freezing: After cooling, wrap each praline individually in cling wrap, place them in an airtight container or freezer bag, and freeze for up to 3 months. Defrost overnight in the fridge and bring to room temperature before serving.
- Use fresh pecan halves for best flavor and texture.
- Watch the candy thermometer carefully to avoid overcooking or undercooking the sugar mixture.
- Spoons sprayed with cooking spray prevent the sticky praline mixture from clinging.
Nutrition
- Serving Size: 1 praline (~30 grams)
- Calories: 130
- Sugar: 20g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
