Vintage Pecan Pralines Recipe (sweet and creamy)
Servings 18 pieces
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar light or dark, packed
- ½ cup heavy cream or evaporated milk
- 4 tablespoons unsalted butter cut into cubes
- large pinch of sea salt
- 1 teaspoon vanilla extract
- 2 cups pecans plus about 20 pecan halves to decorate (optional)
Instructions
- Line a baking sheet with parchment paper or a silicone mat. Have a tablespoon or cookie scoop ready.
- In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar, 1 cup brown sugar, ½ cup heavy cream or evaporated milk, 4 tablespoons unsalted butter, and a large pinch of sea salt. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Wash down crystals that might form around the saucepan with a wet brush to prevent crystallization.
- Attach a candy thermometer and cook, stirring often, until the mixture reaches 235–240°F (112–115°C), soft ball stage. If you don’t have a thermometer, test by dropping a little into cold water; it should form a soft ball that flattens when removed.
- Remove from heat and let cool for several minutes, until it reaches 150°F.
- Stir in 1 teaspoon vanilla extract and 2 cups pecans, and immediately beat with a wooden spoon for about 2 minutes until the mixture thickens slightly and looks slightly grainy but still glossy.
- Working quickly, drop spoonfuls of the praline mixture onto the prepared baking sheet. They will spread slightly and set as they cool.
- Top each with a whole pecan if you want to, before letting them cool completely until firm. Store in an airtight container at room temperature for up to a week.
Notes
If it starts looking dull and crumbly before you've finished scooping, add a teaspoon of hot water and stir to loosen it. This genuinely works and can save a batch.
Lightly toasted pecans give a deeper flavor and better texture. It’s a small step that makes a noticeable difference. But it's imperative they're completely cooled down before you add them, so plan ahead.
