As a young bride I had no idea how to make pecan pralines. I remember feeling this pressure to make these delicious candies, but I had no idea where to begin. It wasn’t because anyone pressured me, but for some reason I put undo stress on myself. I mean there I was newly married into a family with a rich pecan heritage. And I hadn’t the faintest idea how to make a staple pecan candy. I knew I could find a recipe, but I was the type of person that needed step-by-step guidance. Preferably someone like my grandmother standing next to me to talk me through each process.
I clearly lacked the confidence needed to be a good cook, but what I lacked in confidence I made up for with determination. I was, after all, the wife of a pecan farmer and I WOULD make pecan pralines. Not just once, but I resolved that I would make them on a regular basis. Admittedly, in the beginning the reason for the fact that I made them on a regular basis was because I had to work out the kinks. Which really means that I made a few “test” batches initially that made their way straight to the trash can. Oops!
We often receive requests for how to make pecan pralines. It’s a delicious pecan candy that is a pillar sweet here in the south, but it can be a little tricky at times to master the art of cooking these tasty treats. So today we are going to show you how to make your very own pecan pralines from the comfort of your own home. No “test” batches for you, my friend. We are taking the guesswork out of baking with a tried-and-true recipe. Accompanying this recipe are explanations for each process and a video for those of us that are visual learners. 😉
Chewy Pecan Pralines Recipe
2 cups Sugar
2 cups Light Corn Syrup
1 lb. Butter
2 cups Heavy Cream
2 tsp Vanilla
8 cups Pecan Pieces
In a large pot mix together the sugar, light corn syrup and butter over medium heat.
While the mixture is cooking make sure that you stir constantly so that it doesn’t burn on the bottom of the pot. You will also need to slowly pour the heavy cream while the mixture is cooking. Not all at once, but just a slow, gradual stream of cream. Cook the mixture until your candy thermometer reads 240 degrees. Remove from heat and stir in the vanilla and pecan pieces.
Use a medium sized spoon or scoop to drop the pralines onto a greased sheet pan. Let cool and wrap individually with clear wrap because they are sticky. These are chewy pecan pralines, not traditional pecan pralines. Enjoy!