Pecan Pralines

In this Instructable, learn how to make classic southern pecan pralines. Pronounced "PRA-leens" in much of the South and "PRAY-leens" pretty much everywhere else in the States. Pronounce them how you want. :) This little candy treat is kind of a mix between a no-bake cookie, fudge, and caramel. And they are delightfully pleasant to eat.

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Follow the easy steps below or watch the short video tutorial or do both!

Ingredients:

• 2 cups of brown sugar (210g)
• 1 cup of white sugar (200g)
• 1 cup of whipping cream, half and half, or evaporated milk (240g)
• 1/4 cup of butter, salted or unsalted (56g)
• 3 Tbsp of corn syrup (60g)
• 1 tsp of vanilla extract (5g)
• 1/8 tsp of salt (0.5g)
• 2 1/2 cups of pecans (300g)

Tools:

• Candy or Meat Thermometer
• Bowls
• Heavy Bottom Pot
• Spatula
• Wooden Spoon
• Sheet pan
• Parchment Paper, Wax Paper, or a Silicone Baking Mat
• Muffin pan with paper cups

Preheat the oven to 350F/176C. The oven will be used to roast the pecans. You can skip this step if you want.

Add the brown sugar, white sugar, heavy cream, butter, and corn syrup to a medium to large heavy bottom pot.

Use medium heat and stir and melt everything together until the temp reaches between 235F and 240F (112 and 115C) which is the soft ball stage. It will take 15 to 20 minutes to get to that temp.

Turn off the heat and allow it to cool down to around 160F to 150F it doesn't have to be precise around 10 minutes is fine. Just enough time to roast the pecans.

While the praline mixture is cooling down roast the pecans on a sheet pan for 5 minutes on each side for a total of 10 minutes. Again this step is optional. You do not have to roast the pecans. But it does make them taste a little better.

Once the praline mixture has cooled a bit add the vanilla extract and the salt then stir and mix a few seconds. Next, add the pecans and then stir for a few minutes until the mixture is no longer so glossy.

It is ready! Pretty easy right?

Use two spoons and scoop some onto a sheet pan lined with parchment paper, wax paper, or a silicone baking mat. If it spreads too much the mixture is too warm.

Place them about an inch and a half apart so about 12 per sheet pan.

You may also scoop them into paper cups in a muffin tin instead if desired. Which is great if you plan on giving them away to friends or neighbors.

Allow them to cool for about 30 minutes until set. They are ready to eat! Enjoy!

***Print the pecan praline recipe here if you want.

With this type of candy, you may wind up with a grainy sugar texture. This is very common. So don't be alarmed. Most likely there were some sugar crystals that developed on the side of the pot while heating the mixture, or it wasn't heated to the correct temperature, or you didn't stir it well enough or you stirred it too much.

IF you don't really like the grainy texture, you can throw all the pralines back into your pot with about 1 to 2 TBSP of milk. Again heat on medium heat, smash those pralines down to break them up, melt them, and bring them back up to the proper temp (235F to 240F.)

Remove them from the heat and then let them cool for 5 minutes and stir until no longer glossy and the mixture is thick, etc.

Now watch those steps in action with this video tutorial.