Andria’s Pralines
📜 Collection: UK2 | ✍️ Attribution: Andria | 📂 Category: Desserts A classic Southern-style confection featuring a creamy brown sugar and pecan base cooked to the soft-ball stage. These melt-in-your-mouth pralines are beaten until thick and dropped into perfect individual patties.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 15 mins | 20 mins | 24 pralines |
🔪 Key Equipment
- heavy-bottomed saucepan
- candy thermometer
- wooden spoon
- baking sheet
- waxed paper
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3/4 Cup | White Sugar | granulated |
| 3/4 Cup | Brown Sugar | packed |
| 1/2 Cup | Evaporated Milk | none |
| 1 Tbsp. | Butter | none |
| 1 tsp. | Vanilla | extract |
| 1 Cup | Pecans | chopped |
Instructions
Step 1: Prepare and Boil
- Line a baking sheet with waxed paper.
- In a heavy-bottomed saucepan, combine 3/4 cup white sugar, 3/4 cup brown sugar, and 1/2 cup evaporated milk.
- Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture reaches a boil.
Step 2: Reach Soft-Ball Stage
- Continue to cook, stirring occasionally, until the mixture reaches the soft-ball stage (234°F to 240°F) on a candy thermometer, taking about 10-15 minutes.
Step 3: Incorporate and Beat
- Remove the pan from the heat and add 1 tbsp. butter, 1 tsp. vanilla, and 1 cup chopped pecans; do not stir yet.
- Let the mixture cool for a minute, then beat with a wooden spoon for 5 minutes until the candy thickens and loses its glossy sheen.
Step 4: Portion and Set
- Working quickly, drop the mixture by spoonfuls onto the prepared waxed paper to form patties.
- Allow the pralines to cool completely until they are firm to the touch.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to one week. If the mixture sets too quickly in the pot, place the pot in a larger container of hot water to maintain workability.
Original Recipe Scan
