2 cups white sugar
2 cups brown sugar
2 teaspoons vanilla extract
6 tablespoons light corn syrup
4 cups pecans
1 heaping tablespoon unsalted butter
2/3 cup milk
Mix all ingredients very well in a cold pan.
Turn stove on medium high heat, and when mixture comes to a boil, cook and stir for 4 minutes. (If you use a candy thermometer, temperature should be 234F.)
Remove from heat. Stir for about 1 minute or until mixture is not so glossy. Spoon pralines onto trays lined with foil or parchment paper. Let cool for about 20 minutes and remove. Can store covered for 1 week.
3 cups packed brown sugar
1 cup heavy whipping cream
2 tablespoons light corn syrup
1/4 teaspoon salt
1-1/2 cups chopped pecans
1/4 cup butter, cubed
1-1/4 teaspoons vanilla extract
1. In a large heavy saucepan, combine the brown sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally.
2. Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage).
3. Remove from the heat; stir in vanilla. Beat with a wooden spoon until candy thickens and begins to lose its gloss, about 4-5 minutes.
4. Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container.
Recipe #3(My fave)
2 cups pecan pieces plus about a teaspoon butter and pinch of salt
1/4 cup white sugar 50 grams
1/4 cup dark brown sugar 50 grams
1/2 cup corn syrup use half light and half dark
1 stick 114 grams salted butter
1/2 cup heavy cream
1/2 teaspoon vanilla
Tiny pinch of salt
Line a baking sheet or flat surface with parchment paper.
Lay the pecans on a rimmed baking sheet and bake at 375 for 7 minutes or until they start to release their oils. Pull from oven and toss with about a teaspoon of butter and a sprinkling of salt. Set aside to cool completely.
In a heavy 3 quart saucepan (preferably nonstick), combine both sugars and corn syrup. Put the pan over medium, insert the candy thermometer and heat until mixture reaches 250 degrees F. This should take about 10-15 minutes, and you shouldn’t really need to stir much. Keep the heat rising slowly and steady.
Remove from heat and stir in butter, one chunk at a time until melted. Pour in the cream, then return the pan to heat, stirring constantly and keeping the candy at a slow boil/rapid simmer, until mixture reaches 242 degrees F. This should take about 15 minutes. It’s important to go slow and keep the mixture moving just enough not to burn. If temperature stalls, raise it in tiny increments.
Remove from heat and add pecans, vanilla and salt, then stir with a wooden spoon allowing the mixture to cool and thicken just slightly. Drop by spoonfuls onto the parchment lined paper and let set. Note: You don’t have to work as quickly with chewy pralines because it takes longer for them to set. In fact, if the first one you spoon out runs just stir a bit and let the mixture cool and thicken a little before spooning out the next one.