Southern vanilla pecan pralines

Southern Vanilla Pecan Pralines

Ingredients

1½ cups granulated sugar.

½ cup packed light brown sugar.

½ cup heavy cream.

¼ cup whole milk.

2 tablespoons water.

4 tablespoons unsalted butter, cut into small pieces.

2 cups pecan halves or roughly chopped pecans.

2 teaspoons pure vanilla extract.

¼ teaspoon salt.

Instructions

Line two baking sheets with parchment paper or silicone baking mats before starting.

Measure all your ingredients in advance. The mixture sets quickly once it reaches the final stage.

For extra flavor, spread the pecans on a separate baking sheet and toast at 350°F (175°C) for 7–9 minutes.

Set the toasted pecans aside. Keep your prepared parchment-lined baking sheets nearby.

Combine the granulated sugar, brown sugar, heavy cream, milk, and water in a heavy-bottomed saucepan with plenty of room for bubbling.

Place the saucepan over medium-low heat and stir gently until the sugar dissolves.

Add the butter and salt, stirring until the butter melts completely.

Attach a candy thermometer to the pan, keeping its tip in the mixture without touching the bottom.

Increase the heat to medium and bring the mixture to a steady boil.

Once boiling, avoid scraping the sides of the saucepan, which can introduce sugar crystals.

Cook until the thermometer reaches 236–238°F (113–114°C), watching closely as the temperature rises.

Remove the saucepan from the heat and place it on a heatproof surface.

Let the mixture cool undisturbed for about 5 minutes, until the vigorous bubbling has stopped.

Add the vanilla carefully because it may bubble briefly, then add the toasted pecans.

Beat with a sturdy wooden spoon until the mixture thickens, becomes slightly cloudy, and starts losing its glossy appearance.

Immediately drop heaping tablespoonfuls onto the prepared baking sheets, leaving space between each praline.

If the mixture becomes too stiff to scoop, stir in 1 teaspoon of hot water at a time until just workable. Avoid adding too much.

Let the pralines cool completely until firm, usually 30–60 minutes. This recipe makes approximately 20–24 small pralines.

Variation

Cinnamon Pralines: Add ½ teaspoon ground cinnamon with the salt for a gently spiced version.

Chocolate-Drizzled Pralines: Allow the pralines to set completely, then drizzle them with melted dark or milk chocolate.

Sea Salt Pralines: Sprinkle a few flakes of sea salt over each praline immediately after scooping.

Mixed Nut Pralines: Replace up to half the pecans with toasted walnuts or almonds, keeping the total amount of nuts the same.

Storage

Room Temperature: Store completely cooled pralines in an airtight container in a cool, dry place for up to 1 week.

Prevent Sticking: Place parchment or wax paper between layers, and keep the container away from sunlight and humidity.

Freezing: Wrap pralines individually, place them in a freezer-safe airtight container, and freeze for up to 2 months.

Thawing: Let frozen pralines come to room temperature while still wrapped to reduce condensation. Unwrap once thawed and serve.