Mmmm, pralines. There’s a lot of controversy surrounding the correct pronunciation of these yummy drops of sugar and nuts…praw-lines, pray-lines…how do you say it?? I suppose it depends on where you’re from but I’m sure we can all agree these things are delicious! I will admit I had never even made them before until my baking buddy Betsy suggested we get together and try a couple different kinds. She has the best ideas.
I’m not sure how many or exactly what kinds we did that night, but I know we used one recipe that was her grandmother’s and these are the real deal. Honestly, they are hard to describe other than just yummy pecans and sugar…they almost have a maple taste to them. Which I love. They do use a candy thermometer but don’t be afraid! The candy thermometer is your friend! All you have to do is watch that little red line get to 236 degrees and bam! You’re golden and on your way to praline heaven.
- ½ Stick Unsalted Butter
- ½ c. Light Corn Syrup
- ½ c. Evaporated Milk
- 2 c. Granulated Sugar
- 1 t. Pure Vanilla
- 3 c. Pecan Halves
- In a medium saucepan, bring butter, corn syrup, evaporated milk and sugar to a boil over medium heat, stirring constantly. Cook, stirring occasionally so the mixture doesn’t scorch, until a candy thermometer reaches 236 degrees (it will take 8-10 minutes). Once it reaches 236 degrees, remove from heat and stir in vanilla and pecans. Continue to stir until very thick and dark in color, about 4-5 minutes (it will become somewhat difficult to stir…my arm was tired!) and immediately and quickly begin spooning onto wax paper or foil. Let sit until cool and completely firm.