Vanilla Pecan Pralines

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Equipment

• Heavy-bottom saucepan
• Wooden spoon or heatproof spatula
• Candy thermometer
• Baking sheet lined with parchment paper

Ingredients

• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• ½ cup heavy cream (or evaporated milk)
• 4 tbsp unsalted butter
• 1 tsp vanilla extract
• 2 cups pecan halves

Ingredient Notes

• Sugars: The mix of white and brown sugar gives the pralines their classic caramel-like flavor.
• Cream: Heavy cream makes them extra rich, but evaporated milk works if you want a slightly lighter texture.
• Butter: Use real unsalted butter for the best flavor.
• Pecans: Toasting pecans first enhances their nuttiness.

Instructions

1. Prepare the sheet: Line a baking sheet with parchment paper and set aside.
2. Cook the base: In a saucepan, combine granulated sugar, brown sugar, and cream. Stir over medium heat until the sugars dissolve.
3. Add butter & vanilla: Stir in the butter and vanilla. Cook until the mixture reaches 238–240°F (soft-ball stage) on a candy thermometer.
4. Mix in pecans: Remove from heat and stir in pecans. Keep stirring until the mixture thickens slightly and becomes creamy.
5. Form pralines: Quickly drop spoonfuls of the mixture onto the prepared baking sheet. Work fast, as it sets quickly.
6. Cool: Let pralines cool completely until firm before serving.

Nutrition (per piece, approx. 1 of 20)

• Calories: 150
• Fat: 8g
• Carbohydrates: 19g
• Protein: 1g
• Sugar: 17g

Tips & Variations

• Storage: Keep in an airtight container at room temperature for up to a week.
• Chocolate Drizzle: Once cooled, drizzle melted chocolate on top for a fancier praline.
• Sea Salt Finish: Sprinkle a tiny pinch of flaky sea salt before they set for a sweet-salty kick.