Description
Creamy, melt-in-your-mouth Southern candy made with toasted pecans, pure vanilla, and a buttery-sweet base. A nostalgic treat from the heart of Louisiana.
Ingredients
Scale
- 1 ½ cups granulated sugar
- 1 cup packed light brown sugar
- ¾ cup heavy cream
- 4 tbsp unsalted butter
- 1 ½ tsp pure vanilla extract
- 1 ½ cups pecan halves (lightly toasted)
- Pinch of sea salt
Instructions
- Line a baking sheet with parchment paper and pre-measure all ingredients.
- In a heavy-bottom saucepan over medium heat, combine both sugars, cream, butter, and salt.
- Stir constantly and bring the mixture to a boil. Attach a candy thermometer to monitor the temperature.
- Heat mixture to 235°F–240°F (soft-ball stage).
- Remove from heat and stir in vanilla extract and pecans.
- Beat the mixture vigorously with a wooden spoon for 2–3 minutes until slightly thick and glossy.
- Drop spoonfuls onto the prepared baking sheet. Work quickly as mixture sets fast.
- Let cool for 30–45 minutes until firm. Do not refrigerate.
Notes
Use a candy thermometer for best results. Don’t over-stir once pecans are added, or pralines may become grainy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Southern
Keywords: pralines, pecan candy, southern dessert, vanilla pralines, New Orleans sweets