Classic Southern Pralines
Classic Southern Pralines
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 cup evaporated milk
- 1 stick unsalted butter, cut into small pieces
- 1 splash vanilla extract
- 2 cups pecans, chopped
- 1 splash milk, as needed, to loosen
Instructions
- 1
Line a baking sheet with parchment paper and set aside. This will be used to cool the pralines.
⏱️ 2 min
- 2
In a large heavy-bottomed saucepan, combine the granulated sugar and light brown sugar. Place over medium heat.
⏱️ 1 min
- 3
Pour in the evaporated milk and stir continuously until the sugars are fully dissolved and combined with the milk.
⏱️ 3 min
- 4
Add the cut pieces of unsalted butter to the mixture. Gently stir until the butter has completely melted and is incorporated.
⏱️ 2 min
- 5
Bring the mixture to a simmer, characterized by small bubbles appearing on the surface. Cook for approximately 4 to 5 minutes, stirring occasionally, until it reaches the "softball stage." To test, drag a spoon through the mixture; you should be able to see the bottom of the pan.
⏱️ 5 min
- 6
Remove the pan from the heat. Immediately stir in a splash of vanilla extract and the chopped pecans.
⏱️ 1 min
- 7
Continue to stir the mixture continuously to help it cool down. The pralines are ready when they start to thicken and a thin skin forms on top when stirring is paused.
⏱️ 5 min
- 8
Working quickly, scoop spoonfuls of the praline mixture onto the prepared parchment paper, allowing each praline to spread slightly. If the mixture becomes too thick in the pan during scooping, add a small splash of milk and stir it in to loosen it up.
⏱️ 5 min
- 9
Allow the pralines to cool completely at room temperature for about 1 hour, or until set. They should be glossy and slightly change color. Store in an airtight container at room temperature.
⏱️ 60 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Southern Pralines
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1 cup evaporated milk
- 1 stick unsalted butter, cut into small pieces
- 1 splash vanilla extract
- 2 cups pecans, chopped
- 1 splash milk, as needed, to loosen
Instructions
- 1
Line a baking sheet with parchment paper and set aside. This will be used to cool the pralines.
⏱️ 2 min - 2
In a large heavy-bottomed saucepan, combine the granulated sugar and light brown sugar. Place over medium heat.
⏱️ 1 min - 3
Pour in the evaporated milk and stir continuously until the sugars are fully dissolved and combined with the milk.
⏱️ 3 min - 4
Add the cut pieces of unsalted butter to the mixture. Gently stir until the butter has completely melted and is incorporated.
⏱️ 2 min - 5
Bring the mixture to a simmer, characterized by small bubbles appearing on the surface. Cook for approximately 4 to 5 minutes, stirring occasionally, until it reaches the "softball stage." To test, drag a spoon through the mixture; you should be able to see the bottom of the pan.
⏱️ 5 min - 6
Remove the pan from the heat. Immediately stir in a splash of vanilla extract and the chopped pecans.
⏱️ 1 min - 7
Continue to stir the mixture continuously to help it cool down. The pralines are ready when they start to thicken and a thin skin forms on top when stirring is paused.
⏱️ 5 min - 8
Working quickly, scoop spoonfuls of the praline mixture onto the prepared parchment paper, allowing each praline to spread slightly. If the mixture becomes too thick in the pan during scooping, add a small splash of milk and stir it in to loosen it up.
⏱️ 5 min - 9
Allow the pralines to cool completely at room temperature for about 1 hour, or until set. They should be glossy and slightly change color. Store in an airtight container at room temperature.
⏱️ 60 min