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