These Pecan Pralines are rich and buttery, creamy, and chock-full of crunchy, toasted pecans. It's a classic southern candy recipe that's easy to make. Perfect for Christmas cookie trays and gift giving!
Ingredients
2cupspecan halvestoasted
1cupgranulated sugar
½cupraw sugar
½cupsweetened condensed milk
⅓cupwhole milk
½teaspoonbaking soda
4tablespoonsunsalted butterat room temperature
1teaspoonkosher salt
1teaspoonpure vanilla extract
coarse or flaky sea saltoptional
Instructions
Line two baking sheets with parchment paper and set aside.
In a Dutch oven, add the granulated sugar, raw sugar, sweetened condensed milk, whole milk, baking soda, and salt. Cook gently over medium heat, whisking occasionally, until mixture reaches 235° F on a candy thermometer. The mixture will begin to increase in volume as the temperature rises.
As soon as the mixture reaches 235° F, whisk in the butter and stir continuously for a next few minutes until butter is completely melted.
Remove the mixture from the heat. Add the pecans, vanilla extract, and a pinch of salt. Stir continuously for the next 5 minutes.
As the mixture cools, it will turn into a thick and silky caramel. Working quickly, drop a tablespoon of pecan mixture onto the prepared baking sheets.
Sprinkle the pralines with a bit of coarse or flaky sea salt while still warm, if desired
Let sit at room temperature about 30 minutes before removing from baking sheets.
Video
Notes
Pecan Pralines will keep well, in an airtight container in a cool place, for up to 1 week. They also freeze well, for up to 3 months.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.