Description
These Southern pecan pralines are rich, buttery candies with a soft, melt-in-your-mouth texture. Caramelized sugar coats crunchy pecans, creating a sweet treat perfect for sharing or indulging solo.
Ingredients
- ½ cup unsalted butter (cut into tablespoons)
- 1½ cups granulated sugar
- 1½ cups light brown sugar (packed)
- 1½ cups heavy cream
- 1 tablespoon light corn syrup
- ¼ teaspoon fine sea salt
- 2 cups pecan halves
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
Instructions
- Line three baking sheets with foil or parchment paper and lightly spray with cooking spray. Set aside.
- In a large pot or Dutch oven, combine butter, granulated sugar, brown sugar, heavy cream, corn syrup, and salt. Place over medium-low heat, stirring occasionally until butter melts and sugars dissolve.
- Increase heat to medium and bring mixture to a low boil. Stir occasionally and scrape the bottom to prevent sticking. Cook until mixture reaches 236°F (soft-ball stage), about 6 to 7 minutes.
- Remove from heat and stir in pecan halves, chopped pecans, and vanilla extract. Let mixture rest undisturbed until it cools to 170°F, about 15 minutes.
- Once cooled to 170°F, stir with a wooden spoon for about 1 minute until it thickens.
- Working quickly, drop heaping tablespoons of the praline mixture onto the prepared sheets.
- Let pralines rest at room temperature until fully hardened, about 8 hours or overnight.
Notes
- Drizzle with melted chocolate for extra flavor.
- Add butter extract for a richer buttery taste.
- Sprinkle flaky sea salt before the pralines set for a sweet-salty contrast.
- Store in an airtight container at room temperature for up to 10 days.
- Freeze in an airtight container for up to 2 months; thaw before eating.
