Classic Southern Pralines
A classic New Orleans confection, these sweet, crumbly brown sugar candies are generously filled with toasted pecans.
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Instructions
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Line a baking sheet with foil and nonstick spray, or use a silicone mat.
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In a saucepan over medium heat, combine white sugar, brown sugar, and evaporated milk.
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Stir until the sugar dissolves, then insert a candy thermometer and cook, stirring occasionally, until it reaches 240 F.
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Remove from heat, add butter without stirring, and let sit for 1 minute.
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Add vanilla extract and pecans.
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Stir constantly with a wooden spoon until the candy thickens, lightens in color, and begins to hold its shape.
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Quickly drop spoonfuls onto the prepared baking sheet; if the mixture stiffens, stir in a spoonful of boiling water to loosen.
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Let set at room temperature for about 30 minutes. Store in an airtight container.