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An Irresistible Southern Treat: New Orleans Pecan Pralines

New Orleans Pecan Pralines

An Irresistible Southern Treat: New Orleans Pecan Pralines
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Ingredients Equipment Method Notes

Ingredients
  

  • * 1¼ cups granulated sugar
  • * 1¼ cups light brown sugar packed
  • * ¼ teaspoon kosher salt
  • * 1 cup evaporated milk
  • * 1 stick 8 tablespoons unsalted butter
  • * 1 teaspoon pure vanilla extract
  • * 2 cups chopped pecans lightly toasted

Equipment

  • Heavy-bottomed saucepan
  • candy thermometer
  • Rubber spatula or wooden spoon
  • Two baking sheets
  • Parchment paper or silicone baking mats
  • Measuring cups and spoons

Method
 

  1. Line two baking sheets with parchment paper or silicone mats; set near stovetop.
  2. In a heavy-bottomed saucepan over medium-high heat, whisk together sugars, salt, and evaporated milk until smooth.
  3. Attach candy thermometer; stir constantly, bring mixture to soft-ball stage (235–240°F), about 8–10 minutes.
  4. Remove from heat; stir in butter, vanilla, and toasted pecans until creamy (1–2 minutes).
  5. Quickly drop rounded tablespoonfuls onto prepared sheets, spaced 1½ inches apart.
  6. Let cool at room temperature for 10–15 minutes until set.
  7. Store in airtight container at room temperature up to 1 week.

Notes

* Toast pecans in a dry skillet for extra flavor.
* Substitute half vanilla with rum extract for a Caribbean twist.
* Use teaspoon-sized scoops for mini pralines.