Equipment
Ingredients
Main
- 220 g brown sugar, firmly packed
- 200 g granulated sugar
- 120 ml evaporated milk
- 120 g pecans, halves or pieces
- 27 g unsalted butter
- 7½ ml vanilla extract
Nutrition (per serving)
Method
Combine the brown sugar, granulated sugar, and evaporated milk in a heavy 2-quart saucepan.
Cook the mixture over medium heat, stirring constantly until the sugars dissolve and the thermometer reaches 109°C (228°F).
Add the pecans and butter to the saucepan and stir until the butter melts.
Continue cooking and stirring until the candy thermometer reaches 111°C (232°F).
Remove the pan from the heat and stir in the vanilla extract.
Cool the mixture, stirring occasionally, until the liquid loses its shiny gloss and begins to thicken.
Spoon the mixture quickly onto parchment paper to form 24 circular patties approximately 5 cm (2 inches) in diameter.
Let the pralines sit for 30 minutes until completely cool and set, then wrap each individually in wax paper.
Chef's Notes
- Use a heavy-bottomed saucepan to ensure even heat distribution and prevent scorching, which can quickly ruin the delicate caramel flavor.
- A candy thermometer is crucial for accuracy. The temperature dictates the final texture; too low and they'll be too soft, too high and they'll be too hard and brittle.
- Stirring constantly is key, especially as the sugar mixture approaches its target temperature. This prevents crystallization and ensures a smooth, fudgy texture.
- Don't rush the cooling process in step 6. The visual cue of the gloss disappearing is the most reliable indicator that the pralines are ready to be dropped.
- Work quickly when spooning the pralines onto the parchment paper. As the mixture cools, it will become very difficult to work with.
Storage
Refrigerator: 2 weeks — Store in an airtight container with wax paper between layers.
Freezer: 3 months — Wrap individually before freezing.
