A deliciously easy southern treat these Pecan Pralines take minimal ingredients and are melt in your mouth, crunchy and utterly mouthwatering.
Servings: 18 pralines
- 1 cup brown sugar
- 1 cup granulated sugar
- 6 Tbs butter
- 1/2 cup evaporated milk
- 1/2 tsp salt
- 2 cup pecans
- 1 tsp vanilla
Preheat your oven to 300. Spread your pecans on a baking sheet and toast in oven for about 10 minutes, remove to cool.
Line 2 baking sheets with parchment paper and set aside.
In sauce pan add sugar, brown sugar, salt, evaporated milk and butter. Cook over high heat until candy thermometer reaches 235 degrees (soft ball stage).
Remove from heat and add in your pecans and vanilla, stir vigorously until mixture becomes thick, then quickly drop by 1/4ish cupfuls onto prepared baking sheets.
Let set up and crystalize. This can take anywhere from 20 minutes to a few hours, but usually shorter than the 2 hour mark.
- Use a candy thermometer!
- You can chop up your pecans if you like smaller bites.
- Wait until you see them crystalize before storing or eating. This happens when it looks like little air bubbles are on the surface.
- You can substitute milk, half and half or heavy cream, but I highly recommend using the evaporated milk.
Calories: 210kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 109mg | Potassium: 83mg | Fiber: 1g | Sugar: 24g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg