🥜 Classic Vanilla Pecan Pralines 🥜
Ingredients
1½ cups (300g) granulated sugar
¾ cup (150g) light brown sugar, firmly packed
½ cup (120ml) heavy cream
6 tablespoons (85g) unsalted butter
1 teaspoon vanilla extract
2 cups (240g) pecan halves, lightly toasted
Pinch of fine sea salt
Instructions
Prepare a baking sheet by lining it with parchment paper or a silicone mat. Set aside.
In a medium heavy-bottomed saucepan, combine granulated sugar, brown sugar, heavy cream, and butter. Place over medium heat.
Stir continuously with a heat-resistant spatula or wooden spoon until the sugars dissolve and the mixture comes to a gentle boil.
Insert a candy thermometer and continue cooking—without stirring—until the mixture reaches 240°F (115°C), the soft-ball stage. This typically takes 8–12 minutes.
Immediately remove the pan from heat. Gently stir in the vanilla extract, toasted pecans, and a pinch of salt until fully incorporated.
Let the mixture rest undisturbed for 5 minutes to slightly cool and begin thickening.
After resting, stir briskly for 30–60 seconds until the mixture turns slightly matte and begins to cloud—a sign it’s ready to set.
Working quickly, use a tablespoon or small ice cream scoop to drop rounded portions onto the prepared sheet, spacing them about 2 inches apart.
Allow pralines to cool at room temperature until completely firm, about 30–45 minutes.
Once set, store in an airtight container at room temperature for up to 1 week (or refrigerate in humid climates).
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