Ingredients
Equipment
Method
- Line two baking sheets with parchment paper. Set aside.
- In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, and milk. Cook over medium heat, stirring constantly, until the sugars are dissolved.
- Bring the mixture to a boil, then attach a candy thermometer. Cook, stirring occasionally, until the mixture reaches 238 degrees F (114 degrees C), the soft-ball stage.
- Remove the saucepan from the heat. Stir in the butter, vanilla extract, and salt until the butter is melted and combined.
- Add the chopped pecans and stir until they are well coated.
- Working quickly, drop spoonfuls of the praline mixture onto the prepared baking sheets. Allow the pralines to cool completely, about 10 minutes, before serving.
Notes
Store cooled pralines in an airtight container at room temperature for up to 3 days.