This melt-in-your-mouth treat is a cross between a cookie and a candy loaded with crunchy pecans, butter, and brown sugar flavors.
- 1 ½ cups granulated sugar
- 1 ½ cups light brown sugar packed
- ¼ teaspoon salt
- 1 cup evaporated milk or half-and-half
- 6 Tablespoons butter
- 1 teaspoon vanilla extract
- 2 cups pecan halves
- Line a baking sheet with parchment paper.
- In a medium-size heavy pot, combine the granulated sugar, brown sugar, salt, evaporated milk, and butter. Cook and stir with a wooden spoon over medium heat until the sugars dissolve and the mixture comes to a boil.
- Continue to cook until the temperature reaches between 235-240 degrees F on a candy thermometer (soft ball stage). Remove from heat and allow mixture to cool for 5 minutes.
- Stir in the vanilla and pecans, beating by hand with a wooden spoon just until the candy begins to lose its glossiness and thickens slightly, about 2 minutes. If you beat too long, the candy will seize and start to crumble. If you don’t beat it long enough, then pralines won’t set properly and will stay soft and sticky.
- Work quickly to drop heaping tablespoons of pecan praline mixture onto parchment lined baking sheet. If the praline mixture begins to harden in the pan, add a teaspoon of hot water at a time and stir to keep the mixture loose.
- Cool completely until set and the pralines have reached room temperature. Store in an airtight container for 2 weeks or freeze for up to 2 months.