Description
These Vanilla Pecan Pralines are a classic Southern candy treat that combines a rich, creamy caramel base with crunchy pecans and a hint of vanilla. Perfect for gifting or enjoying as a sweet snack, these pralines have a smooth, melt-in-your-mouth texture and a deliciously nutty flavor.
Ingredients
Scale
Praline Mixture
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Additional
- 1 1/2 cups pecan halves (or chopped pecans)
Instructions
- Prepare the Pecan Praline Mixture: In a medium-sized saucepan, combine the granulated sugar, brown sugar, heavy cream, and unsalted butter. Stir the ingredients over medium heat until the sugar dissolves completely and the butter has melted fully, creating a smooth mixture.
- Boil to Soft Ball Stage: Bring the mixture to a gentle boil while stirring constantly. Continue boiling for about 3 to 5 minutes until the mixture reaches the soft ball stage, which is approximately 235°F (113°C) on a candy thermometer. This stage is crucial for the correct consistency.
- Add Vanilla and Salt: Remove the saucepan from heat immediately after reaching the desired temperature. Stir in the vanilla extract and a pinch of salt to enhance the flavor of the pralines.
- Incorporate Pecans: Add the pecan halves to the praline mixture and stir thoroughly to coat the nuts evenly. As the mixture cools slightly, it will start to thicken.
- Shape the Pralines: Use a spoon to drop spoonfuls of the thickened mixture onto a baking sheet lined with parchment paper or a silicone baking mat. Work quickly before the pralines firm up to shape them nicely.
- Allow to Set: Let the pralines cool and set at room temperature for 20 to 30 minutes until they are firm and solidified.
- Serve or Store: Once fully cooled and set, serve the pralines immediately or store them in an airtight container at room temperature for up to one week, maintaining their freshness and texture.
Notes
- Using a candy thermometer is essential for accuracy; avoid guessing the temperature to ensure proper texture.
- You can chop pecans for a different texture if preferred.
- For easier cleanup and non-stick removal, always use parchment paper or silicone mats.
- Store pralines in a cool, dry place to prevent melting or stickiness.
- If you prefer a less sweet version, reduce the brown sugar slightly but maintain the overall balance for texture.
