This delicious recipe has been generously shared by our Lovefoodies friend Sally.
Pralines are so famous in New Orleans they have become an institution!
There’s a lot of history to these candies, and if you’d like to read more, see here
Sally’s Pecan Pralines are made every year ready for Christmas and they’re so delicious she usually has to make a few batches as one never lasts!
Let’s see how Sally makes them.
Recipe by Sally Hall
Prep Time: 5 minutes
Cook Time: Approx 20 minutes
Yield: 2 dozen
Ingredients
1 1/2 cups Light Brown Sugar
1 1/2 cups White Sugar
1/4 teaspoon Salt
1 cup Milk + 2-3 Tablespoons
2 tablespoons Butter or Margarine
2 cups chopped Pecans
1 teaspoon Vanilla Extract
Instructions
1. In a large pan i.e. Dutch Oven, spray with non-stick oil. Mix both sugars, 1 cup of milk and salt. Cook on medium high heat (start your timer when mixture begins to boil – set for 14 minutes) STIR CONSTANTLY.
2. Remove from heat and add butter and pecans. Stir mixture constantly – approximately 2-3 minutes. As it begins to cool it will thicken and set. Now add your vanilla (you don’t want to add the vanilla while it’s so hot that it all evaporates.) Keep stirring and add the remaining milk a teaspoon at a time.
3. Drop by spoonfuls onto wax paper or parchment paper. Let cool and set, about 2-3 hours.
Store covered or individually wrapped in plastic.
Sally’s Notes:
As with most candies you get familiar with the colors and textures to know when it’s right. I wish there was a tried and true exact recipe, but so many variations on cooks, utensils, equipment that sometimes it takes a time or two to get it just right. I have the times down pretty close, but if you find the praline mixture doesn’t thicken enough return to the pot which I’ve done many times to let it cook another few minutes. And worst case if it won’t harden or gets too hard, return to the pot adding more milk and butter and use as ice cream topping. It will still be delicious!
- 1 1/2 cups Light Brown Sugar
- 1 1/2 cups White Sugar
- 1/4 teaspoon Salt
- 1 cup Milk + 2-3 Tablespoons
- 2 tablespoons Butter or Margarine
- 2 cups chopped Pecans
- 1 teaspoon Vanilla Extract
-
In a large pan i.e. Dutch Oven, spray with non-stick oil. Mix both sugars, 1 cup of milk and salt. Cook on medium high heat (start your timer when mixture begins to boil – set for 14 minutes) STIR CONSTANTLY.
-
Remove from heat and add butter and pecans. Stir mixture constantly – approximately 2-3 minutes. As it begins to cool it will thicken and set. Now add your vanilla (you don’t want to add the vanilla while it’s so hot that it all evaporates.) Keep stirring and add the remaining milk a teaspoon at a time.
-
Drop by spoonfuls onto wax paper or parchment paper. Let cool and set, about 2-3 hours.
-
Store covered or individually wrapped in plastic.
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