🍬 Southern-Style Pecan Pralines
Ingredients
Instructions
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Combine both sugars and cream in a heavy saucepan. Bring to boil over medium heat, stirring until sugars dissolve.
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Add butter, clip on candy thermometer. Cook without stirring until 236–240°F (soft-ball stage).
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Remove from heat, stir in vanilla + pecans.
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Beat mixture with a wooden spoon until it thickens slightly and looks creamy (1–2 minutes).
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Quickly drop spoonfuls onto parchment. Let cool/set.
Note
Where things often go wrong
- Grainy texture: sugar crystallized (solution: control temperature and don’t stir at the wrong time).
- Too hard/too soft: not hitting the right temp (solution: reliable thermometer + soft-ball stage ~236–240°F).
- Clumping nuts: not mixing quickly enough before the candy sets.
