Name: Pralines
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 20 servings
Cuisine: Greek
Ingredients: 1.5 cups toasted pecans; 1.5 cups white sugar; 0.75 cup brown sugar; 0.5 cup milk; 0.375 cup butter; 1 teaspoon vanilla extract

From the Cook

1/2

Pralines

Sunday Table Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Sunday Table. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Gather all ingredients. Line a baking sheet with aluminum foil.

Combine pecans, white sugar, brown sugar, milk, butter, and vanilla in a large saucepan over medium heat; bring to a boil. Do not stir once mixture begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.

Drop by spoonfuls onto the prepared baking sheet. Let cool completely.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Sugar Crystal Prevention 🍬
Use a wet pastry brush to wash down the sides of the pan during cooking to prevent sugar crystals from forming and ruining the smooth texture of your pralines.
Toasting Pecan Perfection 🥜
Toast pecans in a dry skillet over medium heat for 3-5 minutes, constantly stirring, to enhance their nutty flavor and prevent burning before adding to the praline mixture.
Soft Ball Stage Mastery 🌡️
Use a candy thermometer to precisely hit 235-240°F (soft ball stage), which is crucial for achieving the perfect creamy texture in your pralines.
Quick Setting Technique 🥄
Have a parchment-lined baking sheet ready and work quickly when dropping praline mixture, as they set rapidly and you want uniform, beautiful candies.
Humidity Handling 💨
Avoid making pralines on very humid days, as excess moisture can prevent proper setting and create a sticky, less desirable candy texture.