This is my second candy recipe this month! I can hardly believe it! Usually, I find it tough to pound just one out within a whole year- but two in 1 month?! That’s just crazy! Haha, I guess Christmas has just got me in the candy-making kind of mood. What can I say? I just hope that there are some candy-making fans out there that can relate. Especially ones that love their pecans since both recipes seem to highlight them… coincidence? Truly not. I just love pecans.
I was lucky enough to have the opportunity to visit some very good friends down in Savannah, GA this past summer. It was an incredible visit to see the historic downtown area, but I have got to say that my favorite part was buying a bag full of deliciousness from Savannah’s Candy Kitchen. Holy COW! Do they know how to make pecan pralines or what! Amazing. Just amazing. I knew I had to try and recreate the treat when I went into candy-making mode this month.
Overall, the whole process was SO simple! Just mix all the ingredients together (not including the pecans), bring to 236°F, stir in pecans, scoop, and call it a day! Quite a bit simpler than the Divinity I made a few weeks ago. But I wouldn’t knock that recipe either- super yummy! Which do I prefer? Probably these- they have more sentiment attached to them for myself : ) But next time I make up a batch I will definitely be down-sizing my pecan addition… I might even toast them too beforehand! (Not a traditional technique).
Pecan Pralines
Click here to get printable version
Serves: 2 dozen candies
Ingredients:
- 8 Tb (1 stick) unsalted butter
- 1¾ cups granulated sugar
- 1¼ cups light brown sugar (lightly packed)
- 1 cup evaporated milk
- 2 Tb dark corn syrup or molasses
- 1 tsp vanilla extract
- 4 cups small pecans halves
Directions:
Line a baking sheet with parchment or wax paper.
In a large heavy-bottomed pot over med-high heat, combine the butter, granulated sugar, brown sugar, evaporated milk, corn syrup, and vanilla extract. Bring to a boil and clip a candy thermometer to the inside of the pan. Cook for 8 to 10 minutes, stirring constantly until the mixture reaches 236°F. Remove from the heat, add the pecans, and continue to stir for 1 minute, or until the mixture just begins to look creamy.
Using a large tablespoon, quickly drop the candies onto the prepared pan. Cool completely. The pralines can be stored in an airtight container for 1 week.
Notes: I suggest adding enough pecans to your liking. I added 4 cups, measured after rough chopping, and I thought it was more than necessary. 3 cups would have been better.