Description
This classic Pecan Pralines recipe delivers sweet, creamy, and crunchy candies made with a rich blend of brown and granulated sugars, evaporated milk, butter, and toasted pecan halves. Perfectly cooked to a soft, melt-in-your-mouth texture, these Southern-style pralines are a delightful homemade treat that can be easily stored or frozen for later enjoyment.
Ingredients
Scale
Praline Mixture
- 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
Add-ins
- 2 ⅓ cups (220 grams) pecan halves
- 1 teaspoon vanilla
- ½ teaspoon salt
Instructions
- Prepare baking pan: Line a half sheet baking pan with parchment paper to ensure the pralines do not stick after cooking. Set this aside for cool down and setting of the candies.
- Combine ingredients and heat: In a large pot equipped with a candy thermometer, combine granulated sugar, dark brown sugar, evaporated milk, unsalted butter, and baking soda. Place over medium heat and stir regularly as the mixture melts and begins to bubble.
- Cook to soft-ball stage: Continue stirring constantly once the mixture starts bubbling until the temperature reaches 236°F (soft-ball stage) on the candy thermometer, indicating the correct consistency for pralines.
- Mix in pecans and flavorings: Remove the pot from heat and immediately add the pecan halves, vanilla extract, and salt. Stir vigorously for about 3 minutes until the mixture thickens but remains workable.
- Spoon out pralines: Using two spoons sprayed with cooking spray, scoop heaping tablespoons of the mixture onto the prepared baking sheet, shaping them into individual pralines.
- Cool and set: Let the pralines cool and harden at room temperature before serving or storing.
Notes
- Storage: Once pralines have cooled completely to room temperature, wrap each piece individually with plastic cling wrap and store in an airtight container at room temperature. They will keep fresh for 3-4 weeks.
- Freezing: For longer storage, wrap each praline individually, place them in an airtight container or freezer bag, and freeze for up to 3 months. To thaw, defrost in the refrigerator overnight and then bring to room temperature before eating.
Nutrition
- Serving Size: 1 praline
- Calories: 150
- Sugar: 18g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
