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Southern Pecan Pralines


45 mins
45 mins

Serves: 24-36 pralines
1½ cups brown sugar
¾ cup granulated sugar
6 Tbsp butter
½ cup evaporated milk
2 cups pecans
½ tsp salt
1 teaspoon vanilla extract
1 Tbsp of Bourbon (optional) INSTRUCTIONS
Line 2 baking sheets with a silicone baking mat or parchment paper sprayed lightly with cooking spray
In large saucepan combine sugars, butter, milk, pecans and salt. Cook over medium heat, stirring frequently, until the mixture reaches 238 degrees or “soft ball” stage. Remove from heat and stir in vanilla and bourbon (if using).
Stir the mixture rapidly — and keep stirring until the mixture thickens slightly and becomes cloudy and grainy. The pecans should be floating in the mixture and should no longer sink to the bottom.
Spoon out the mixture onto the prepared pans, working quickly before the candy sets. Allow pralines to cool completely before removing from baking sheets.
The stirring stage is very important and the key to making a good praline! The pot must be stirred constantly. Keep stirring mixture until it becomes grainy and thick – if it is still liquidy, it’s not ready.

Keep in mind candy making can be finicky – even things like humidity can affect the pralines.

Before you begin make sure you have your pans prepared and all of your ingredients ready to go. It’s also a good idea to make sure your candy thermometer is properly calibrated so you cook everything to the correct temperature. Enjoy.

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