INGREDIENTS:
1 1/4 cups granulated sugar
1 1/4 cups light brown sugar
1/4 teaspoon kosher salt
1 cup evaporated milk
1 stick unsalted butter (1/2 cup)
1 teaspoon pure vanilla extract
2 cups chopped pecans
INSTRUCTIONS:
STEP 1: PREP THE BAKING SHEETS
Line two baking sheets with parchment paper, wax paper, or aluminum foil. Set aside.
STEP 2: BOIL THE SUGAR MIXTURE
In a heavy-bottomed pot over medium-high heat, combine granulated sugar, brown sugar, salt, and evaporated milk. Bring to a boil and cook until the mixture reaches 230°F (110°C), stirring occasionally—about 8 minutes.
STEP 3: ADD BUTTER, VANILLA, AND PECANS
Once the sugar mixture hits 230°F, add the butter, vanilla extract, and chopped pecans. Stir constantly for the next 2 minutes.
STEP 4: COOK UNTIL THICKENED
Continue cooking and stirring until the mixture reaches 240°F (115°C) and begins to thicken. You’ll know it’s close when you can see the bottom of the pot as you stir.
STEP 5: SCOOP AND SET
Working quickly, drop spoonfuls of the praline mixture onto the prepared baking sheets. The candy sets fast, so move fast once it’s ready.
STEP 6: COOL AND ENJOY
Let pralines cool at room temperature for 5–10 minutes before serving or storing.
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Servings: 20–24 pieces
Tip: For a touch of spice, add a pinch of cinnamon. Want it creamier? Stir in 1 tablespoon of cream cheese before the final stage. Store in an airtight container to keep fresh.
