Archie Johnson
Course: Dessert Cuisine: American Prep Time: 15 minutes Cook Time: 15 minutes Set Time: 30 minutes Total Time: 1 hour Calories: 145kcal
Let’s get started!
– 1 cup Packed brown sugar – 1/2 cup Evaporated milk – 4 tbsp Unsalted butter, cubed – 1/4 cup Boiling water – 1 1/2 cups Toasted and coarsely chopped pecans – 1 cup Granulated sugar – 4 tbsp Unsalted butter, cubed
1. Prepare a baking sheet by lining it with aluminum foil. 2. Spray the foil with nonstick cooking spray, or use a silicone mat on the baking sheet. 3. In a medium saucepan over medium heat, combine: White sugar, Brown sugar, Evaporated milk.
4. Stir until the sugar dissolves completely. 5. Insert a candy thermometer into the mixture. 6. Cook the candy, stirring occasionally, until the thermometer reads 240°F. 7. Remove the pan from heat.
8. Drop cubes of butter on top of the mixture without stirring. 9. Let the mixture sit for 1 minute. 10. Add vanilla extract and pecans. 11. Stir smoothly and constantly with a wooden spoon.
12. Continue stirring as the candy thickens and lightens in color. 13. Once the candy starts to hold its shape but is still easy to stir, quickly drop small spoonfuls onto the prepared baking sheet. 14. Work quickly as the pralines will set in the saucepan.
15. If the candy stiffens before you're done, add a spoonful of boiling hot water and stir until it loosens. 16. Continue scooping until all the pralines are formed. 17. Allow the candy to set at room temperature for about 30 minutes until fully hardened.