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Praline Pecans

Praline pecans are cooked on the stovetop and dropped into sweet, crunchy clusters. A candy thermometer helps bring the sugar mixture to 236°F before the pecans are stirred in.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling 25 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Cuisine: Southern
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 0.5 cup evaporated milk
  • 4 tbsp unsalted butter
  • 0.25 tsp kosher salt
  • 2 cups pecan halves
  • 1 tsp vanilla extract

Equipment

  • 1 heavy 3-quart saucepan
  • 1 baking sheet

Method
 

  1. Line a baking sheet with parchment paper and set it near the stove.
  2. Combine the granulated sugar, brown sugar, evaporated milk, butter, and salt in a heavy 3-quart saucepan. Cook over medium heat, stirring, until the sugars dissolve and the butter melts.
  3. Bring the mixture to a boil, stop stirring, and cook until a candy thermometer reads 236°F, about 5 to 10 minutes.
  4. Remove the pan from the heat, stir in the pecans and vanilla, and beat with a wooden spoon for 1 to 2 minutes until the mixture thickens and turns cloudy.
  5. Quickly drop heaping tablespoonfuls of the mixture onto the prepared baking sheet, leaving space between each cluster. Let the pralines cool until firm, about 20 to 30 minutes.

Notes

For the best texture, use a candy thermometer and stop cooking when the mixture reaches 236°F. Store in an airtight container in the refrigerator for up to 2 weeks; they can be frozen. For a dairy-free variation, use dairy-free evaporated milk and plant-based butter.