Pralines Recipe

Granulated sugar: Provides the base sweetness and structure for the pralines.

Brown sugar: Adds a rich, molasses-like flavor that complements the pecans.

Evaporated milk: Contributes to the creamy texture of the pralines.

Unsalted butter: Adds richness and helps to bind the ingredients together.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

Pecan halves: The star ingredient, providing crunch and a nutty flavor.

To ensure your pralines have a smooth texture, make sure to cook the sugar mixture to exactly 235°F (soft ball stage). Using a candy thermometer can help you achieve this precise temperature. Additionally, when stirring in the pecan halves, do so quickly and thoroughly to ensure even distribution before the mixture begins to set.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• brown sugar - Substitute with maple syrup: Maple syrup provides a rich, deep sweetness and a hint of maple flavor.

• evaporated milk - Substitute with heavy cream: Heavy cream offers a similar creamy texture and richness.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and a subtle coconut flavor.

• vanilla extract - Substitute with almond extract: Almond extract adds a nutty, sweet flavor that complements the pralines.

• pecan halves - Substitute with walnut halves: Walnuts have a similar texture and a slightly different but complementary nutty flavor.

• To keep your pralines fresh and delicious, store them in an airtight container at room temperature. They will stay good for up to two weeks.
• If you want to extend their shelf life, you can refrigerate the pralines. Place them in an airtight container and they will last for about a month.
• For longer storage, freezing is an excellent option. Place the pralines in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the pralines to a freezer-safe bag or container. They can be stored in the freezer for up to three months.
• When you're ready to enjoy your frozen pralines, let them thaw at room temperature for about 15-20 minutes. This will bring back their delightful texture and flavor.
• Avoid storing pralines in humid environments, as moisture can cause them to become sticky and lose their signature crunch.
• If you notice any changes in texture or flavor, it's best to consume the pralines sooner rather than later to enjoy them at their peak quality.

• Preheat your oven to 250°F. Place the pralines on a baking sheet lined with parchment paper. Warm them for about 5-10 minutes, just until they become slightly soft and glossy. This method helps maintain their delightful crunch without making them too sticky.

• If you prefer a quicker method, use the microwave. Place a few pralines on a microwave-safe plate. Heat them on low power for 10-15 seconds. Be cautious not to overheat, as this can cause them to become too soft or even melt.

• For a more controlled reheating, use a double boiler. Place the pralines in a heatproof bowl over simmering water. Stir gently until they reach your desired temperature. This method ensures even heating and prevents any risk of burning.

• If you have a toaster oven, set it to a low temperature, around 200°F. Place the pralines on a piece of aluminum foil or a small baking tray. Heat for 5-7 minutes, checking frequently to avoid overheating.

• Baking sheet: A flat, rectangular metal pan used to hold the pralines as they cool and harden.

• Parchment paper: Non-stick paper used to line the baking sheet, making it easier to remove the pralines once they have cooled.

• Saucepan: A deep cooking pan with a handle, used to combine and cook the sugars, evaporated milk, butter, and vanilla extract.

• Wooden spoon: A sturdy spoon used for stirring the mixture constantly to prevent it from burning.

• Candy thermometer: A thermometer used to measure the temperature of the mixture, ensuring it reaches the soft ball stage at 235°F.

• Measuring cups: Tools used to measure the exact amounts of granulated sugar, brown sugar, evaporated milk, and pecan halves.

• Measuring spoons: Tools used to measure the exact amounts of butter and vanilla extract.

• Mixing bowl: A bowl used to hold the pecan halves before they are added to the mixture.

• Spoon: Used to drop spoonfuls of the praline mixture onto the prepared baking sheet.

Prepare ingredients in advance: Measure out sugar, brown sugar, and evaporated milk before you start cooking to streamline the process.

Use a candy thermometer: This ensures you reach the soft ball stage quickly and accurately, saving time and avoiding guesswork.

Pre-toast pecans: Toasting pecan halves beforehand enhances their flavor and saves time during the final mixing.

Quick cooling: Place the baking sheet in the fridge for faster cooling of the pralines.