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Pecan Praline Recipe


    • 1 cup pecan halves
    • 1 cup granulated sugar
    • 1/2 cup light brown sugar, packed
    • 1/2 cup heavy cream
    • 4 tablespoons unsalted butter
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt


    Prepare Baking Sheets:

    Line a baking sheet with parchment paper or a silicone baking mat. Set aside.

    Toast Pecans:

    Preheat the oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast them in the preheated oven for about 8-10 minutes, or until they become fragrant.

    Make sure to stir them occasionally to prevent burning. Once toasted, set aside to cool.

    Combine Sugars and Cream:

    In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, and heavy cream over medium heat. Stir continuously until the sugar dissolves.

    Bring to a Boil:

    Once the sugar has dissolved, add the butter to the saucepan. Bring the mixture to a boil, stirring constantly to avoid burning.

    Use a candy thermometer to monitor the temperature.

    Cook until the mixture reaches 238°F (114°C) – this is the soft-ball stage.

    Remove from Heat:

    Once the mixture reaches the soft-ball stage, remove the saucepan from heat.

    Allow it to cool for a minute or two.

    Add Vanilla and Salt:

    Stir in the vanilla extract and salt. Mix well to combine.

    Fold in Pecans:

    Add the toasted pecans to the mixture and stir until the pecans are well-coated.

    Drop Pralines onto Baking Sheet:

    Quickly drop spoonfuls of the pecan praline mixture onto the prepared baking sheet. Work efficiently, as the mixture will start to set.

    Cool and Harden:

    Allow the pecan pralines to cool and harden at room temperature. This may take about 20-30 minutes.


    Once the pralines have fully cooled and hardened, store them in an airtight container.

    Enjoy these delicious pecan pralines as a sweet treat or gift them to friends and family!


    Be cautious when working with hot sugar mixtures, as they can cause burns.

    Keep an eye on the temperature and work quickly once the praline mixture is ready for spooning onto the baking sheet.

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