Updated: Nov 16
Our simplest recipe yet, though it requires a little arm work. For tips and to bake-along live, just follow along with the video.
Prep: 30 minutes
Rest Time: 1 hour (if you can wait!)
Parchment or a silicone mat recommended.
(16-20 depending on your scoop size)
1 cup granulated sugar
1 cup brown sugar (light or dark)
3/4 cup heavy cream (other dairies should work)
1/4 cup unsalted butter
1/8 t baking soda
1/4 t salt
2 & 1/4 cup chopped pecans
2 t vanilla extract
Prepare a sheet pan and parchment or silicone mat.
Toast pecans at 350 degrees for 6-7 minutes or until fragrant.
Put sugars, cream, butter, and baking soda into a pot. Place over medium heat, stirring until it comes together.
Once static bubbles begin to form (for a description check out the 15:30 mark) put candy thermometer into the mixture and stir continuously until the mixture reaches soft ball stage (around 236 degrees). If you don't have a candy thermometer, check out the 16:45 mark to hear a description of what you're looking for. (It will take under 2 minutes from the time of your mixture has static bubbles).
Remove from heat and add in the salt, pecans, and vanilla extract.
Now, you stir! This could take anywhere from 5 minutes to 10 minutes. You will stir this mixture until it looses its shines, lightens, and becomes thick. For a visual, check out the 27:50 mark.
Scoop out your pralines using a cookie scoop or two spoons. You can eat it right away, or allow to rest for an hour (I recommend two!) so that you are able to handle them. They will harden a little as time goes on. I think these are best the second day.
Allow them to rest uncovered for the first four hours or so. Then feel free to cover in plastic wrap or seal in an airtight container.
I tried dark brown sugar in the demo and these pralines quickly became my favorites!