Classic Southern Pralines

Chef April Hamilton
Ingredients: 

1 1/2 cups (12 oz) granulated white sugar
3/4 cup (6 oz) light brown sugar, packed
1/2 cup (4 oz) milk - whole is preferred but
2% is fine
6 tablespoons (3 oz) salted butter
1 teaspoon vanilla extract
1 1/2 cup (12 oz) pecans - I like them roughly
chopped, but you can leave them whole or chop
them more finely. You can also toast the
pecans, if desired.

Directions: 

1. Line a rimmed baking sheet with parchment or
aluminum foil. Combine the sugar, brown sugar, milk,
butter, vanilla, and pecans in a medium sauce pan, at
least 4 quarts. Do not use a smaller pan as the syrup
will bubble up during cooking.

2. Cook the syrup over medium-high heat, stirring
occasionally. When it comes to a boil, start stirring
constantly. Let it boil for about 3 minutes, until the
syrup registers 238°f - 240°F on a candy thermometer.
Remove the pan from heat immediately and keep
stirring. Stir, stir, stir!

3. It will become creamy, cloudy, and start to thicken. When you feel it starting to get grainy, the
pralines are ready. You can also hear it if you listen closely; the crystals will make a scraping noise
against the side of the pan.

4. Drop spoonfuls of the praline syrup onto your waiting parchment. Work quickly, as the syrup starts
to set as it gets cool. Let cool and harden for at least ten minutes. Will keep in an airtight container for
several days, but they're at their very best within the first 24 hours of making them!

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