Crunchy pecans. Velvety caramel. Just one bite and you’re hooked.
🛒 Ingredients
- 1 1/2 cups Granulated sugar
- 3/4 cup Light brown sugar, packed
- 1/2 cup Unsalted butter
- 1/2 cup Evaporated milk or heavy cream 🥛
- 1 1/2 cups Pecan halves or pieces 🥜
- 1 tsp Vanilla extract
- 1/4 tsp Salt 🧂
👩🍳 Instructions
- Prep Your Station: Line a large baking sheet with parchment paper or a silicone mat. Work quickly, as the candy sets fast! 📝✨
- Combine & Melt: In a medium saucepan, combine granulated sugar, brown sugar, butter, and milk. 🥣🧈
- The Heat is On: Cook over medium heat, stirring constantly, until the mixture reaches the “Soft Ball” stage (about 235°F to 240°F on a candy thermometer). 🔥🌡️
- Add the Crunch: Remove from heat and immediately stir in the vanilla and pecans. 🥜🍯
- The Beat Down: Use a wooden spoon to stir (beat) the mixture vigorously for about 1–3 minutes until it starts to lose its high-gloss shine and thickens slightly.
- Spoon it Out: Working very quickly, drop rounded tablespoons of the mixture onto your prepared baking sheet. They will spread into beautiful, rustic discs. 🥄✨
- Set & Cool: Let them sit undisturbed for at least 30 minutes until they are firm and have a slightly crumbly, fudge-like texture. ⏲️❄️
🔥 Pro Tips:
- Don’t Overbeat: If you stir too long, the pralines will become crumbly and dry. Stop just as they start to look “creamy” and hold their shape! 🛑🥣
- Humidity Matters: These treats are best made on a dry day; extra humidity can keep them from setting properly. ☀️☁️
