Description
Indulge in the sweet and crunchy delight of homemade Vanilla Pecan Pralines. This classic Southern candy combines the creamy richness of butter and heavy cream with the warm flavors of vanilla and toasted pecans. Perfect as a gift or a festive treat, these pralines are quick to prepare, setting to a tender, melt-in-your-mouth sweetness that will please any candy lover.
Ingredients
Scale
Praline Mixture
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Nuts
- 1 1/2 cups pecan halves or chopped pecans
Instructions
- Prepare the Pecan Praline Mixture: In a medium-sized saucepan, combine the granulated sugar, brown sugar, heavy cream, and butter. Stir over medium heat until the sugar has completely dissolved and the butter is fully melted, ensuring an even mixture.
- Boil to Soft Ball Stage: Continue stirring constantly and bring the mixture to a boil. Let it boil for about 3 to 5 minutes, carefully monitoring until it reaches the soft ball stage, approximately 235°F (113°C) on a candy thermometer, which is crucial for the perfect praline texture.
- Add Vanilla and Salt: Remove the saucepan from the heat promptly once the right temperature is achieved. Stir in the vanilla extract and a pinch of salt to enhance the flavors and balance the sweetness.
- Incorporate Pecans: Add the pecan halves or chopped pecans into the hot mixture and stir well to coat them evenly. The mixture will start to thicken as it cools, signaling readiness for shaping.
- Shape the Pralines: Quickly drop spoonfuls of the thickened mixture onto a baking sheet lined with parchment paper or a silicone baking mat. Work swiftly to prevent the mixture from hardening before shaping.
- Set and Cool: Allow the pralines to cool at room temperature for 20 to 30 minutes until they are firm and fully set, ensuring they achieve the proper texture and consistency.
- Serve or Store: Once cooled, serve the pralines immediately, or store them in an airtight container at room temperature for up to one week to maintain freshness and flavor.
Notes
- Use a reliable candy thermometer for the best results when cooking the sugar mixture.
- Work quickly when shaping as the mixture hardens fast once off heat.
- Store pralines in a cool, dry place to prevent melting or stickiness.
- Chopped pecans can be used instead of halves depending on texture preference.
- For a nut-free version, omit pecans and stir in toasted coconut or other mix-ins.
