A batch of Pecan Pralines I made last night Share



Sooo freaking YUM..I’m so hungry now πŸ€£ !! Satisfy your sweet tooth by giving this amazing and easy southern treat a try !! Definitely a keeper !!



° Sugar: 1 cup (207 g)

° Packed light brown sugar: 1 cup (225 g)

° Heavy whipping cream: 3/4 cup (180 mL)

° Unsalted butter: 4 tbsp. Tbsp (56 g), cubed

° Baking soda: 1/8 teaspoon

° Pecan halves: 2 1/4 cups (212g)

° Salt: 1/2 teaspoon

° Vanilla extract: 1 teaspoon




1. To prepare the pralines, lay out parchment paper and have a tablespoon about the size of a tablespoon and ready to use.


2. Heat over medium heat everything except the pecans, salt and vanilla extract in a medium saucepan and stir until it begins to foam & boil.


3. As soon as it starts to foam and boil, keep stirring until it reaches 236 degrees.


4. You can then remove from the heat. And please add the pecans, salt and vanilla extract.


5. Vigorously stir with a rubber spatula for 3 1/2 min, or until the mixture becomes thicker. If the mixture gets too thick, it will be difficult to pick up the pralines and they will dry out firmer, so you don’t it to stir for a lon time.


6. Drop quickly tablespoons of the mixture on parchment paper and allow them to cool and firm. You’ll want to stir a little more if the mixture is too fine and spreads out more than you want. You may also want to put the mixture back on the hot burner (but don’t turn it on) and let it keep the mixture warmer If it starts to cool too much as you pick it up. For this part, I always stir the mixture every few spoons.


7. To finish, store the pralines in an airtight container when they are fresh and firm.

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