Southern Pecan Pralines: That Melt-in-Your-Mouth Dream

👩‍🍳 Instructions

1. 1

   Preheat oven to 300°F (150°C). Spread pecan halves in a single layer on a baking sheet. Toast for 8-10 minutes, stirring halfway through, until fragrant and lightly golden. Set aside to cool slightly.
2. 2

   Line two baking sheets with parchment paper or silicone baking mats. Set aside.
3. 3

   In a heavy-bottomed 3-quart saucepan, combine granulated sugar, light brown sugar, heavy cream, butter pieces, corn syrup, and salt. Place over medium heat.
4. 4

   Stir constantly with a wooden spoon or heat-proof spatula until butter is melted and sugars are completely dissolved. Once smooth, stop stirring.
5. 5

   Insert a candy thermometer into the mixture, ensuring it does not touch the bottom of the pan. Bring the mixture to a rolling boil and continue to cook, without stirring, until it reaches 238°F (114°C) (soft-ball stage). This typically takes 10-15 minutes.
6. 6

   Immediately remove the saucepan from the heat. Stir in the vanilla extract. Let the mixture cool, undisturbed, for 5-7 minutes.
7. 7

   After cooling, begin to stir the mixture vigorously with your wooden spoon. Continue stirring for 3-5 minutes, or until the mixture thickens, loses its glossy sheen, and becomes opaque and fudgy.
8. 8

   Quickly stir in the toasted pecan halves. Working quickly, drop spoonfuls (about 1.5 to 2 tablespoons each) of the mixture onto the prepared baking sheets. If the mixture hardens in the pan, you can gently warm it over very low heat for a few seconds to make it pliable again.
9. 9

   Allow the pralines to cool completely and set, about 30-60 minutes, before handling. Once firm, they are ready to enjoy.