An easy to follow Pecan Praline Recipe for perfect pecan pralines every time! These praline candies are flavorful and thick! I use toasted pecans for extra crunch and flavor.
Line 2 baking sheets with waxed paper. You can also use aluminum foil that has been lightly sprayed with cooking spray.
Butter the sides of a 3-quart sauce pot. A heavy-bottomed pot will produce the best pralines.
In the pot, combine sugars, salt, corn syrup and milk. Stir in order to wet the sugars. I like to stir carefully to keep as little sugar from getting on the sides of the pot as possible.
Cook over medium heat and stir frequently until sugar dissolves. Ideally you want the sugar to dissolve before the mixture comes to a boil. This will help ensure the sugar doesn’t crystalize.
Bring mixture to a boil. Affix a candy thermometer to the side of the pot and cook until the softball stage is reached (235°F), stirring occasionally.
Remove from heat and cool for 10 minutes.
Add vanilla extract and beat by hand with a wooden spoon for 2 minutes. Add the pecans and continue beating by hand with a wooden spoon until the mixture loses its gloss.
Drop by the spoonful onto waxed paper lined baking sheets. Work quickly because the mixture stiffens as it cools. Do not scrape the sides of the pot. Like fudge, that outermost layer of candy will be crystalized.
Pralines dropped while they are too warm will spread but those dropped when they are cooler will be more crystallized. The ideal moment is right after the candy mixture loses its gloss but before it starts to harden. I can tell you from experience it is difficult to get all 16 pralines from the pot onto the baking sheet in that window! I stopped to film the perfect consistency, but still, it’s a short window.
Video
Notes
Yield – 16 candiesPresentation – Once the mixture loses it’s gloss and thickens to the consistency of honey, start dropping it by the spoonful onto prepared baking sheets. Working quickly will ensure the shiniest pralines.Technique – Don’t skip the cooling step! This is essential to keep the pralines from crystalizing from over stirring.Storage – Store at room temperature for up to a month between sheets of waxed paper or parchment.Recipe from Better Homes & Gardens Cookies and Candies, 1971 Edition