Southern Pecan Pralines Recipe – Classic Candy with Brown Sugar Glaze

Prepare all ingredients and a candy thermometer before starting to ensure smooth, even cooking.

Line two rimmed baking sheets with parchment paper and set them aside to cool the pralines as you work.

In a large saucepan over medium-high heat, combine the light brown sugar, granulated sugar, evaporated milk, butter, and salt. Stir with a long wooden spoon until the sugars dissolve and the mixture reaches a rolling boil.

Continue cooking, stirring occasionally, until the mixture reaches 236–238°F (soft ball stage) on a candy thermometer. Remove the pan from the heat and let it cool for 5 minutes.

Add the vanilla and pecans. Beat by hand with a long wooden spoon until the mixture loses some of its gloss and thickens slightly, about 2 minutes. Avoid overbeating, which can make the candy seize and crumble; underbeating may leave pralines too soft and sticky.

Working quickly, drop heaping tablespoons of the mixture (a small cookie scoop works well) onto the prepared parchment. If the mixture starts to firm up in the pan, add a teaspoon of hot water at a time and stir to loosen it so you can continue scooping.

Allow the pralines to cool completely at room temperature until set. Store them in an airtight container at room temperature for up to two weeks, or freeze for up to two months.