SOUTHERN PECAN PRALINE CLUSTERS RECIPE
These Southern pecan praline clusters feature crunchy pecans surrounded by a buttery brown sugar praline coating for an easy homemade candy.
Ingredients
- 2 cups pecan halves
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- ½ cup evaporated milk
- 4 tablespoons unsalted butter cut into pieces
- 1 tablespoon light corn syrup
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Add the granulated sugar, brown sugar, evaporated milk, butter, corn syrup, and salt to a heavy-bottomed medium saucepan.
- Cook over medium heat, stirring gently until the butter melts and the sugars dissolve.
- Attach a candy thermometer to the saucepan. Bring the mixture to a steady boil and cook until it reaches 236°F to 238°F.
- Immediately remove the saucepan from the heat and let the mixture rest for one minute.
- Add the vanilla extract and pecans.
- Stir steadily for two to four minutes or until the mixture thickens, becomes slightly creamy in appearance, and begins losing some of its shine.
- Working quickly, drop heaping tablespoonfuls of the praline mixture onto the prepared baking sheets.
- Let the clusters cool at room temperature for about 30 minutes or until completely firm.
- Remove the praline clusters from the parchment paper and serve or transfer to an airtight container.
Notes
- Have all of your ingredients measured before you begin. The mixture moves quickly once it reaches the proper temperature.
- Make sure the candy thermometer isn't touching the bottom of the saucepan or the temperature reading may be inaccurate.
- If the mixture becomes a little too thick while you're portioning the clusters, stir in one teaspoon of very hot water. Avoid adding too much or the pralines may take longer to set.
- For extra pecan flavor, toast the nuts at 350°F for six to eight minutes and cool them completely before beginning the candy.