Southern Pecan Pralines
We didn’t grow up with these Southern Classics. Our mom’s family was from New York. We did, however, beg for them when we visited Savannah on vacation.
The recipe is actually pretty easy. It does require a candy thermometer but it is not a super complication recipe as candy recipes go.
Southern Pecan Pralines
These Southern Classics will not last long! You might want to make 2 batches!
Ingredients
- 1 cup light brown sugar
- 1/2 cup sugar
- 1/2 cup heavy cream
- 4 tbsp unsalted butter cut into 1/2 tbsp pieces
- 2 tbsp water
- 1/2 tsp salt
- 1-1/2 cup pecans
Instructions
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Add all ingredients except pecans to a heavy bottom large sauce pan. Heat over medium low heat until butter is melted and all sugar is dissolved. Stir continuously with a wooden spoon.
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Increase heat to medium and bring the mixture to 240 degrees (use a candy thermometer to get the temperature just right). Stir continuously.
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Add pecans. I like to use a combination of chopped pecan pieces and whole pecans. Stir to combine.
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Remove from heat and stir quickly until mixture thickens. You will notice that it feels heavy while mixing.
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Drop spoon fulls on a wax paper lined baking sheet (makes about 12 pralines). Let cool then remove from paper and store in an air tight container.
Recipe Notes
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