Ingredients

The following ingredients have 16 Servings
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups light brown sugar (packed)
  • 1/4 teaspoon salt
  • 1 cup evaporated milk or half-and-half
  • 6 Tablespoons butter
  • 1 teaspoon vanilla extract
  • 2 cups pecan halves

Instruction

  • Prepare a baking sheet by lining it with parchment paper and set aside.  
  • In a medium-size heavy pot, combine the granulated sugar, brown sugar, salt, evaporated milk, and butter. Cook and stir with a wooden spoon over medium heat until the sugars dissolve and the mixture comes to a boil.
  • Continue to cook until the temperature reaches between 235-240 degrees F on a candy thermometer (soft ball stage). Remove from heat and allow the praline mixture to cool for 5 minutes.
  • Stir in the vanilla and pecans, beating by hand with a wooden spoon just until the candy begins to lose its glossiness and thickens slightly, about 2 minutes. If you beat too long, the candy will seize and start to crumble. If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky.
  • Work quickly to drop heaping tablespoons (I use a small cookie dough scoop) of pecan praline mixture onto the parchment paper-lined baking sheet. If the praline mixture begins to harden in the pan, add a teaspoon of hot water at a time and stir to keep the mixture loose enough to scoop and drop. 
  • Cool completely until set and the pralines have reached room temperature. Store in an airtight container on the counter for 2 weeks or freeze for up to 2 months.