Of course! Vanilla Pecan Pralines are a classic Southern candy – creamy, buttery, and packed with crunchy pecans. They’re a delightful treat that’s easier to make than you might think, but they do require a candy thermometer for the best results.
Here’s a traditional, foolproof recipe.
Classic Vanilla Pecan Pralines
This recipe yields that perfect texture: a smooth, creamy, melt-in-your-mouth candy that’s not grainy.
Yields: About 18-24 pralines
Prep time: 10 minutes
Cook time: 15-20 minutes
Setting time: 30 minutes
Ingredients
· 1 ½ cups (150g) pecan halves
· 1 cup (200g) granulated sugar
· 1 cup (220g) packed light brown sugar
· ½ cup (120ml) heavy cream (or evaporated milk)
· 4 tbsp (½ stick or 57g) unsalted butter, cubed
· 1 tsp vanilla extract
· A pinch of salt (about ¼ tsp)
Essential Equipment
· Candy thermometer (highly recommended)
· Heavy-bottomed medium saucepan
· Baking sheet lined with parchment paper or a silicone mat
Instructions
- Prep: Line a baking sheet with parchment paper or a silicone mat. Have all your ingredients measured and ready to go (this is called “mise en place”) because the process moves quickly at the end.
- Toast the Pecans (Optional but Recommended): Spread the pecans on a baking sheet and toast in a 350°F (175°C) oven for 5-8 minutes, until fragrant. This deepens their flavor. Let them cool slightly, then roughly chop them.
- Combine and Cook: In the heavy-bottomed saucepan, combine the granulated sugar, brown sugar, heavy cream, butter, and salt. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the butter melts and the sugars dissolve.
- Bring to a Boil: Stop stirring and attach your candy thermometer to the side of the pan, making sure the bulb is not touching the bottom. Bring the mixture to a boil without stirring. Let it boil until it reaches 235°F – 240°F (112°C – 116°C), which is the soft-ball stage.
- Cool Slightly: Once the temperature is reached, immediately remove the pan from the heat. Do not stir. Let it cool undisturbed until the mixture drops to 180°F (82°C). This cooling step is crucial for achieving a creamy, not grainy, texture.
- Beat and Add Flavors: Once at 180°F, add the vanilla extract and the toasted pecans. Begin stirring vigorously with a wooden spoon. Continue to stir until the mixture thickens, becomes creamy, and starts to lose its gloss. This should take 2-4 minutes. You’ll see the texture change and feel the mixture thicken and hold its shape on the spoon.
- Scoop Quickly: Working quickly, drop tablespoon-sized portions of the mixture onto your prepared baking sheet. If the mixture becomes too hard to scoop, you can add a few drops of very hot water and stir to loosen it.
- Set: Let the pralines cool completely at room temperature until they are firm and set. This usually takes about 30 minutes.
🌟 Pro Tips for Perfect Pralines
· Don’t Skip the Thermometer: A candy thermometer is your best friend here. Guessing the temperature is the most common reason for failed pralines.
· Weather Matters: Pralines can be tricky on humid or rainy days. The candy can absorb moisture from the air and stay sticky. For best results, make them on a cool, dry day.
· The Stirring Stage is Key: When you stir after cooling, keep going until you see a noticeable change in texture. It will go from shiny and thin to matte and thick. If you don’t stir enough, they won’t set. If you stir too much, they can become grainy.
· Soft-Ball Test (Backup Method): If you don’t have a thermometer, you can test for the soft-ball stage. Drop a small amount of the syrup into a glass of cold water. It should form a soft, pliable ball that you can flatten with your fingers.
· Storage: Store completely cooled pralines in an airtight container at room temperature. Place parchment paper between layers to prevent sticking. They are best enjoyed within a week.
❌ Troubleshooting Common Issues
· Pralines are Grainy/Sugary: The mixture was likely stirred while it was too hot, or it didn’t reach a high enough temperature before cooling.
· Pralines Didn’t Set / Are Runny: The mixture didn’t reach the correct temperature (235-240°F), or it wasn’t stirred enough during the cooling stage to encourage crystallization.
· Pralines are Too Hard: The mixture was cooked to too high a temperature.
Enjoy the process and the delicious, buttery, pecan-filled results! There’s nothing quite like a homemade praline.