Description[]
Source: OUT of the BOX HOLIDAY BAKING - HAYLEY PARKER
I am not southern at all (California girl born and raised), but I’d like to adopt some of the southern traditions—namely, southern food. Jambalaya, gumbo, beignets, fried chicken—I love it all, but my top favorite southern treat has to be pralines! Californians seriously don’t know what they’re missing, because pralines are the bomb diggity! Like a cross between a tender cookie and a melt-in-your-mouth candy, these buttery brown sugar treats are studded with pecans and are super addictive. Bet you can’t have just one!
Ingredients[]
- 1½ cups chopped pecans
- 1½ cups granulated sugar
- ¾ cup brown sugar
- 4 tablespoons plus 2 tablespoons unsalted butter, cubed
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Directions[]
- Line two muffin tins with 20 to 24 paper liners; set aside.
- Meanwhile, combine the chopped pecans, granulated sugar, brown sugar, butter, evaporated milk, vanilla extract, and salt in a medium saucepan over medium-high heat.
- Bring the mixture to a boil, stirring constantly until a candy thermometer reads between 235°F and 240°F, around 10 minutes.
- Remove the pan from the heat and working quickly and carefully, beat the mixture vigorously with a wooden spoon until the candy becomes opaque and thick, 3 to 5 minutes.
- After the mixture thickens, use a cookie dough scoop to portion the candy evenly among the prepared muffin tins—about one scoop per muffin cavity.
- Allow the candy to set completely before peeling back the muffin liners to serve.
YIELD: 20-24 CANDIES