Pecan Pralines
Pecan Pralines – our favorite candy from the deep South. Here in Arizona, we make pralines with fresh Arizona pecans.
Pralines are made entirely on the stove top by boiling a mixture of sugars (two kinds), butter, milk, vanilla extract and salt until it becomes creamy and caramelized. After removing from the heat, pecans and vanilla extract are added.
Do make these, and you will have Savannah, Georgia at home!
Tips for making the best pralines
Stick to the Pecan Pralines recipe, without messing with any ingredients, particularly the butter.
Measure out all the ingredients before doing anything else, and make sure you have a sheet of parchment or silpat laid out to receive the molten pralines.
A good candy thermometer is a must for praline-making, as reaching (but not exceeding) the perfect temperature creates that deliciously decadent flavor and texture. The perfect temperature is 240 degrees F (soft-ball stage).
Always use a pot bigger than you think you need. For most recipes, including Pecan Pralines, at least a 4-quart pot should be used. This recipe uses a 5-quart pot.
Do not add the pecans and vanilla extract until you have removed the pan from the heat.
It is mandatory that you stir the mixture after removing it from heat until it reaches the matte sheen stage.
Toast pecans for 10 minutes at 300 degrees F, stirring once. Roasted pecans add more crunch to the pralines.
Vanilla extract keeps its flavor best if stirred in after removing the praline mixture from the heat. I use pure Mexican vanilla as that is what we prefer.
What equipment is needed?
- 4- or 5-quart heavy pot (5-quart is preferred)
- Candy thermometer
- Parchment paper or Silpat
More favorite candy recipes…
Pecan Pralines
Soft and buttery Pecan Pralines – our favorite candy from the deep South.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: varies
- Category: Candy
- Method: Stovetop
- Cuisine: Southern
Ingredients
- 4 ounces (1 stick) butter
- 3 cups granulated sugar
- 1 cup brown sugar (I prefer using light brown sugar)
- 1 (12 ounce) can evaporated milk or Pet milk
- 1/2 teaspoon kosher salt
- 2 cups toasted pecans
- 2 teaspoons vanilla extract
Instructions
- Combine butter, milk, sugars and salt in a heavy 5-quart pot and cook over medium heat, stirring occasionally, until mixture boils then stir continuously until the mixture reaches the soft ball stage (240 degrees F ). Do not cook over high heat.
- Remove pot from heat immediately and let cool a bit while stirring until the mixture loses its glossy appearance.
- Add pecans and vanilla extract and stir until the mixture starts to thicken.
- Drop by spoonsful onto wax paper.
Notes
Don’t make pralines on a very humid day as humidity will cause pralines to become sugary.
Do not let the temperature exceed 240 degrees F.
Photo credit: 135484217@N02/38300205552 / CC BY
