Equipment
Ingredients
Main
- 220 g brown sugar, firmly packed
- 200 g granulated sugar
- 120 ml evaporated milk
- 120 g pecans, halves or pieces
- 27 g unsalted butter
- 7½ ml vanilla extract
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 117 kcal
- Protein
- 1 g
- Carbohydrates
- 19 g
- Fat
- 5 g
- Fiber
- 0 g
- Sugar
- 17 g
- Sodium
- 8 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 4 mg
- Potassium
- 49 mg
- Calcium
- 25 mg
- Iron
- 0.2 mg
- Magnesium
- 8 mg
- Phosphorus
- 25 mg
- Zinc
- 0.3 mg
- Vitamin A
- 8 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 0.1 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.1 mg
- Folate
- 2 mcg
- Water
- 4 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Combine the brown sugar, granulated sugar, and evaporated milk in a heavy 2-quart saucepan.
Cook the mixture over medium heat, stirring constantly until the sugars dissolve and the thermometer reaches 109°C (228°F).
Add the pecans and butter to the saucepan and stir until the butter melts.
Continue cooking and stirring until the candy thermometer reaches 111°C (232°F).
Remove the pan from the heat and stir in the vanilla extract.
Cool the mixture, stirring occasionally, until the liquid loses its shiny gloss and begins to thicken.
Spoon the mixture quickly onto parchment paper to form 24 circular patties approximately 5 cm (2 inches) in diameter.
Let the pralines sit for 30 minutes until completely cool and set, then wrap each individually in wax paper.
Chef's Notes
- Use a heavy-bottomed saucepan to ensure even heat distribution and prevent scorching, which can quickly ruin the delicate caramel flavor.
- A candy thermometer is crucial for accuracy. The temperature dictates the final texture; too low and they'll be too soft, too high and they'll be too hard and brittle.
- Stirring constantly is key, especially as the sugar mixture approaches its target temperature. This prevents crystallization and ensures a smooth, fudgy texture.
- Don't rush the cooling process in step 6. The visual cue of the gloss disappearing is the most reliable indicator that the pralines are ready to be dropped.
- Work quickly when spooning the pralines onto the parchment paper. As the mixture cools, it will become very difficult to work with.
Storage
Refrigerator: 2 weeks — Store in an airtight container with wax paper between layers.
Freezer: 3 months — Wrap individually before freezing.
Troubleshooting
Pralines are grainy or sandy
Cause: Sugar crystallized too quickly due to over-stirring at high heat or lack of humidity control.
Fix: Cannot be fixed once set.
Prevention: Ensure all sugar crystals are dissolved before the mixture reaches a boil.
Candy is too soft and does not hold shape
Cause: The mixture did not reach the required temperature of 111°C (232°F).
Fix: Return the mixture to the pan and heat again to the correct temperature.
Prevention: Use a calibrated candy thermometer and ensure it does not touch the bottom of the pan.
Cultural Context
Pralines are a beloved confection with roots in French culinary tradition, but the Southern Pecan Praline, as we know it today, is distinctly American. Originating in the South, particularly Louisiana, these sweet treats evolved from the original almond-based praline to incorporate the abundant local pecans, becoming a quintessential part of Southern hospitality and holiday celebrations.
