Of course! Vanilla Pecan Pralines are a classic Southern candy, known for their creamy, fudgy texture and buttery, nutty flavor. They are a true delight, and making them at home is a rewarding experience.
Here is a traditional stovetop recipe with detailed tips to ensure success.
Classic Vanilla Pecan Pralines
This recipe uses the “soft ball stage” candy-making technique. Having a candy thermometer is highly recommended for perfect results.
Prep time: 10 minutes
Cook time: 15 minutes
Setting time: 30 minutes
Yields: About 18-20 pralines
Ingredients
· 1 ½ cups (150g) pecan halves
· 1 cup (200g) granulated sugar
· 1 cup (220g) packed light brown sugar
· ½ cup (120ml) heavy cream (or evaporated milk)
· 4 tablespoons (½ stick or 57g) unsalted butter, cubed
· 1 teaspoon vanilla extract
· ¼ teaspoon salt
Instructions
Step 1: Prep Your Workspace
- Line Baking Sheets: Cover two baking sheets with parchment paper or silicone baking mats. Have everything measured and ready to go (this is called mise en place), as the candy-making process moves quickly at the end.
- Toast the Pecans (Optional but Recommended): Spread the pecans on a baking sheet and toast in a 350°F (175°C) oven for 5-8 minutes, until fragrant. This deepens their flavor. Let them cool slightly, then roughly chop them.
Step 2: Cook the Praline Syrup
- In a medium-sized, heavy-bottomed saucepan (like a 3-quart Dutch oven), combine the granulated sugar, brown sugar, heavy cream, and salt.
- Over medium heat, stir constantly with a wooden spoon or heatproof spatula until the sugars have completely dissolved and the mixture comes to a gentle boil.
- Stop stirring. Wash down any sugar crystals from the sides of the pan with a wet pastry brush if you see them.
- Attach a candy thermometer to the side of the pan, making sure the bulb is not touching the bottom.
- Cook, without stirring, until the mixture reaches 236°F – 240°F (113°C – 116°C), the “Soft-Ball Stage.” This will take about 5-10 minutes.
Step 3: Cool and Beat
- Crucial Step: Once the syrup hits the correct temperature, immediately remove the pan from the heat.
- Let the syrup cool, undisturbed, until the thermometer reads about 220°F (104°C). This cooling step is essential for achieving the perfect creamy, not grainy, texture.
- Once cooled, add the butter and vanilla extract. Do not stir yet.
Step 4: Beat and Spoon
- Using a wooden spoon, begin to stir the mixture. It will start to thicken, become creamy, and lose its gloss. This should take 2-4 minutes.
- When the mixture begins to look thick and cloudy, quickly stir in the chopped toasted pecans.
- Working rapidly, drop tablespoon-sized mounds onto the prepared parchment paper. If the mixture becomes too thick to spoon, you can add a few drops of very hot water to thin it slightly.
Step 5: Set and Enjoy
- Let the pralines sit at room temperature until they are completely firm and set, about 20-30 minutes.
- Store in an airtight container at room temperature with parchment paper between layers. They are best enjoyed within a week.
Pro Tips for Perfect Pralines
· Weather is a Factor: Avoid making pralines on a humid or rainy day. The candy can absorb moisture from the air and stay sticky.
· The Right Pan: A heavy-bottomed saucepan distributes heat evenly and prevents the sugar from scorching.
· Don’t Stir While Boiling: Stirring after the syrup reaches a boil can cause the sugar to crystallize, resulting in a grainy texture.
· The Cooling Step is Non-Negotiable: Cooling to 220°F before beating is the secret to a smooth, creamy praline. If you beat it while it’s too hot, it will be grainy. If you wait too long, it will harden in the pot.
· Texture Troubleshooting:
· Too Soft/Runny: It wasn’t cooked to a high enough temperature. Next time, ensure you reach a firm 236-240°F.
· Grainy/Sugary: The syrup was stirred during boiling or wasn’t cooled enough before beating.
· Too Hard: The syrup was cooked to too high a temperature.
Variations
· Chocolate Pralines: Stir in ½ cup of semi-sweet chocolate chips along with the butter and vanilla until melted.
· Maple Pralines: Substitute the brown sugar with 1 cup of pure maple syrup. Be extra careful, as maple syrup can boil over more easily.
· Coconut Pralines: Add ½ cup of toasted shredded coconut with the pecans.
Enjoy the process and the delicious, buttery results! There’s nothing quite like a homemade praline.