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A festive gift box overflowing with delicious white-coated Vanilla Pecan Pralines, with more scattered beside it on a dark surface.
Layla

Vanilla Pecan Pralines

Creamy, melt-in-your-mouth vanilla pecan pralines with a rich, buttery flavor and a delicate snap. The perfect homemade candy for holidays, gifts, or a special treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 pralines
Course: Candy, Dessert
Cuisine: American, Southern
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup heavy cream
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter cut into pieces
  • 1/4 teaspoon salt
  • 1 1/2 cups pecan halves toasted
  • 2 teaspoons pure vanilla extract

Equipment

  • Heavy-bottomed 3-quart saucepan
  • Candy thermometer
  • 2 Large baking sheets
  • Parchment paper or silicone mats
  • Wooden spoon or heat-resistant spatula
  • Two tablespoons

Method
 

  1. Line two large baking sheets with parchment paper or silicone mats. Set aside.
  2. In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, light brown sugar, heavy cream, whole milk, butter, and salt.
  3. Place the saucepan over medium heat. Stir constantly with a wooden spoon until the sugar has completely dissolved and the mixture comes to a boil. Stop stirring at this point to prevent sugar crystals from forming.
  4. Attach a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom. Continue to cook, without stirring, until the mixture reaches the soft-ball stage, exactly 238°F (114°C). This will take approximately 10-15 minutes.
  5. Immediately remove the saucepan from the heat. Let it sit undisturbed (do not stir) until the temperature drops to 200°F (93°C). This cooling step is crucial and will take about 5-10 minutes.
  6. Once cooled to 200°F, add the vanilla extract and toasted pecan halves. Begin stirring vigorously and continuously with a wooden spoon. The mixture will start to lose its glossy sheen and become thick, creamy, and opaque. This process takes about 1-2 minutes.
  7. As soon as the mixture thickens, work quickly. Use two tablespoons to drop heaping spoonfuls of the praline mixture onto the prepared baking sheets, forming 2 to 3-inch patties. Leave some space between them.
  8. Allow the pralines to cool and set completely at room temperature for at least 30 minutes, or until firm to the touch. Once set, they will lift easily from the parchment paper.

Notes

Working Quickly is Key: Once the praline mixture starts to thicken, you must scoop it onto the parchment paper immediately. If it hardens too fast in the pot, you can add a teaspoon or two of very hot water and stir over low heat to loosen it slightly. Humidity: Avoid making pralines on a humid or rainy day, as the extra moisture in the air can prevent them from setting properly. Storage: Store the finished pralines in an airtight container at room temperature, with layers separated by parchment paper, for up to one week.