These pecan pralines look like cookies but they are actually candies.
They are creamy and crunchy and are very popular in New Orleans. The recipe was brought to Louisiana by the French settlers.
Creamy Pecan Pralines
Ingredients
- 1/2 cup plus 1 tbsp pecan halves, toasted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 tbsp milk
- 2 tbsp unsalted butter at room temperature
- 1/4 tsp salt
- 1/2 tsp vanilla extract
Instructions
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First, butter a baking sheet or just line it up with parchment paper. Set aside.
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Put the two sugars, butter, salt and milk in a saucepan over low heat.
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Mix everything with a wooden spoon until sugars dissolve, then increase the heat to medium and bring to boil.
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Let boil for approximately 3 minutes (on medium low heat) or until a small amount of the sugar mixture dropped in cold water, forms a soft ball.
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Add pecans and mix for 1 minute, then take off the heat. Note that I put my pecan halves in a food processor and processed just to obtain coarse pecans (just my preference).
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Add vanilla extract and keep stirring until you feel that the pecan mixture starts to thicken.
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Drop spoonfuls of the mixture onto a prepared buttered baking sheet.
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Let cool completely.
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Enjoy.
Recipe Notes
- You can replace milk with evaporated milk.