Ingredients:
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1/2 cup evaporated milk
- 4 Tbsp. butter, cubed
- 2 tsp. vanilla extract
- 1 1/2 cups toasted and coarsely chopped pecans
- 1/4 cup boiling water, if needed
Directions:
- Prepare baking sheet by lining with aluminum foil and spraying with nonstick cooking spray.
- In a medium saucepan over medium heat, combine the white sugar, brown sugar and evaporated milk. Stir until the sugar dissolves and is well mixed; insert a candy thermometer. Cook the candy, stirring occasionally, until the thermometer reads 240 F.
- Once temperature is reached, remove pan from heat and drop the cubes of butter on top without stirring. Allow the sugar mixture to sit for 1 minute. Add the vanilla extract and pecans.
- Begin to stir smoothly and constantly with a wooden spoon; the candy will begin to thicken and appear lighter in color. Continue to stir until the candy starts to hold its shape. It should still be easy to stir. Don’t overdo it, as pralines quickly go from soft to rock-solid.
- Once the candy has a lighter opaque-brown color and is holding its shape, work quickly and drop small spoonfuls of the candy onto the prepared baking sheet. Because the pralines will start to set in the saucepan, you need to spoon out the candy as fast as you safely can. If the candy stiffens before you’re done scooping, add a spoonful of boiling hot water and stir until it loosens, and then continue scooping until you have formed all the pralines.
- Allow the candy to fully set at room temperature; it should take about 30 minutes for the pralines to harden.
- Store pralines in an airtight container at room temperature.
