Ingredients
Scale
- 2 cups granulated sugar
- 1 cup heavy cream
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups pecan halves, toasted
Instructions
- Line a baking sheet with parchment paper or a silicone mat. Toast pecan halves in a dry skillet over medium heat for 5-7 minutes, or until fragrant. Set aside.
- In a heavy-bottomed saucepan, combine the granulated sugar, heavy cream, butter, and milk. Cook over medium heat, stirring constantly until the sugar is dissolved.
- Once the sugar is dissolved, stop stirring and let the mixture come to a boil. Cook until the mixture reaches the soft-ball stage (235-240°F on a candy thermometer). This will take about 10-15 minutes.
- Remove the saucepan from the heat and stir in the vanilla extract and salt. Let the mixture cool slightly, about 5 minutes, without stirring.
- Using a wooden spoon, beat the mixture vigorously until it thickens and loses its glossy sheen. This will take about 2-3 minutes.
- Quickly stir in the toasted pecans. Drop spoonfuls of the mixture onto the prepared baking sheet.
- Let the pralines cool completely until set, about 30 minutes. Store in an airtight container at room temperature.
Notes
For best results, use a heavy-bottomed saucepan to prevent scorching. Be sure to toast the pecans for the most flavorful pralines. Store the pralines in an airtight container at room temperature for up to 1 week. You can add a pinch of sea salt on top of each praline for a salty-sweet flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 praline
- Calories: 150
- Sugar: 18g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg