1. Toast the Pecans (Optional but Recommended)
Heat oven to 350°F (175°C). Spread pecans on a tray and bake 5-7 mins until fragrant.
2. Cook the Syrup
In a heavy-bottomed pot, combine sugars, cream, butter, and salt.
Stir over medium heat until dissolved, then stop stirring and let boil 3-4 minutes (until slightly thickened).
3. Test for Doneness
Drop a bit of syrup into cold water—it should form a soft ball (or reach 235°F if using a thermometer).
4. Finish & Set
Remove from heat, stir in vanilla and pecans.
Beat 1-2 minutes until slightly cloudy and thickened.
Quickly spoon onto parchment paper in 2-inch rounds. Let cool 15 mins until firm.
Pro Tips for Perfect Pralines
🔹 Use a light-colored pot to monitor syrup color easily.
🔹 Don’t over-stir after boiling to avoid graininess.
🔹 Too runny? Syrup wasn’t cooked enough. Too hard? Overcooked—reheat with 1 tbsp water.
🔹 Store airtight for up to 2 weeks (if they last that long!).
3 Delicious Variations
Chocolate-Dipped – Drizzle with melted dark chocolate.
Spiced – Add ½ tsp cinnamon or cayenne for heat.
Coconut Pralines – Swap ½ cup pecans for toasted coconut flakes.
Why These Pralines Are Legendary
Unlike fussy candy recipes, this version delivers old-school praline perfection with minimal effort. The vanilla and brown sugar add depth, while the toasted pecans give that signature crunch. Break one open to reveal the creamy, fudge-like center—it’s pure magic!
Warning: Highly addictive. Share at your own risk!