Pecan Pralines
Ingredients
- 1 1/2 cups granulated sugar
- 3/4 cup packed light brown sugar
- 1/2 cup evaporated milk
- 4 tablespoons butter
- 1/4 teaspoon salt
- 2 cups pecan halves
- 1 teaspoon vanilla extract
Instructions
- Line two baking sheets with parchment paper.
- Combine the granulated sugar, brown sugar, evaporated milk, butter and salt in a heavy saucepan over medium heat.
- Cook, stirring constantly, until the butter melts and sugar dissolves, about 4 minutes.
- Clip on a candy thermometer and cook, stirring occasionally, until it reaches 235°F (soft-ball stage), 10 to 12 minutes.
- Remove from the heat immediately, and stir in the pecans and vanilla.
- Beat with a wooden spoon for 2 to 3 minutes, until it turns from glossy to slightly matte and starts to thicken.
- Working quickly, drop heaping tablespoons onto the prepared sheets, spaced 1 inch apart.
- Let cool and harden at room temperature for 20 to 30 minutes, until firm enough to lift without bending.
- Store in an airtight container at room temperature for up to two weeks.
Good to Know
Work fast once it starts to thicken; if it hardens in the pot before you finish spooning, a minute over low heat with a teaspoon of cream loosens it again.