Pecan Pralines

These sweet and crunchy pecan pralines are a classic southern dessert that belongs on your dessert table. Toast the pecans for an extra layer of flavor and smother them in homemade caramel sauce. They’re perfect for Christmas cookie trays or bake sales.

Prep Time10

Cook Time25

Resting Time25

Total Time1

Course: Dessert and Pastries

Cuisine: American, French

Servings:

Calories: 175kcal

Author: Tristin - Home Cooked Harvest

Ingredients

1 cup granulated sugar
1 cup light brown sugar packed
1/8 teaspoon salt small pinch
2/3 cup evaporated milk
4 tablespoons unsalted butter
1 teaspoon vanilla extract
1 1/3 cups raw pecan halves

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Add pecans to the baking sheet and bake for 7-9 minutes. Set aside to let cool. Line two baking sheets with parchment, set aside.
In a medium pot over medium heat, combine together granulated sugar, brown sugar, salt, evaporated milk, and butter. Stir constantly until the sugars are dissolved.
Continue cooking at a steady boil until the candy thermometer reaches 230°F.
Add in the toasted pecans and stir constantly with a wooden spoon until the candy thermometer reaches 235°F - 240°F.
Remove the pot from the heat and pour in vanilla. DO NOT STIR, let the mixture cool down to 212°F.
Set a timer and stir at a steady, brisk pace for 1-2 minutes, just until it starts to thicken and loses some of its gloss (it will look a little matte).
Working quickly, drop heaping spoonfuls onto the prepared baking sheet. If the mixture starts to get too thick, stir in a teaspoon of hot water.
Let the pralines sit at room temperature until they are set, about 25 minutes.

Notes

Use chopped pecans instead of leaving them whole.
Make maple bourbon pralines. Swap part of the sugar for maple syrup and add a tablespoon of bourbon right at the end. It gives the pralines a warm, cozy depth without getting boozy.
Drizzle some chocolate on top. Once the pralines are set, drizzle melted dark or milk chocolate over the top. It adds a subtle richness and looks delightfully fancy for almost zero extra effort.
Pralines will last a little more than a week in an airtight container at room temperature.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition