Makes 25 pieces
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/2 cup heavy cream
- 1/2 cup milk
- 4 tablespoons unsalted butter, soft
- 2 cups chopped toasted pecans
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
Directions
- Line a sheet pan with parchment paper.
- Combine the granulated sugar, brown sugar, cream, milk, and butter in a 4-quart saucepan. Cook over high heat, stirring constantly, until it reaches 225°F.
- Add the pecans and continue stirring while cooking until the mixture reaches 236°F.
- Stir in the salt and the vanilla extract and remove from the heat.
- Allow the mixture to sit in the saucepan undisturbed until it cools to 210°F, about 20 minutes.
- Stir vigorously using a wooden spoon until the mixture looks creamy and thickens slightly, about 45 seconds.
- Scoop onto the prepared pan using a #50 scoop. Flatten each scoop slightly.
- Allow the pralines to crystallize fully before trying to release them, about 20 minutes.
- Pralines should be stored at room temperature in an airtight container.
