For years and years I’ve made pralines but never Easy Pecan Pralines. You see – the recipes I used in the past required candy thermometers or microwaving with just the right bowl and a wooden spoon. They were always finicky and didn’t always turn out right.
However, last year, after my microwave pralines recipe failed me again, I decided I had to find a recipe that was more reliable.
I started searching and trying and I finally landed on a recipe at Tasty Kitchen. I’ve made it 20+ times probably and it only failed me once…. it’s now the only recipe I use.
I should mention… I’m not quite sure why the recipe failed that day (the pralines wouldn’t set up) – the only difference was I made them at my Mama’s house and not mine. I even brought all of the ingredients from my house to hers… they just didn’t work that day.
It probably had something to do with my whole family being there and I was running my mouth the entire time I was making them… I’m sure I mis-measured something or didn’t let them boil quite a full minute. I don’t know – it’ll forever be a mystery 🙂
Oh wait – but I should make it clear that the day wasn’t a total loss… every single crumb of the pralines were still eaten – we just used spoons to scoop them up!
You see… this big ole family of mine wouldn’t let pralines go to waste – even if they were sticky!! Hahaha.,.. I love my family!
Anyway, I’ve been making candy/cookie trays this Christmas season and in every tray, I’ve included some pralines so I thought it was about time I shared the recipe.
Anyway… back to the pralines recipe. When I say it’s easy – I mean, really, really easy. Are you ready?
Here’s the printable recipe:
- 1 cup brown sugar
- ⅓ cup heavy whipping cream
- ¼ cups salted butter (half a stick)
- 1 teaspoon pure vanilla extract
- 1 cup powdered sugar
- 1½ cups pecan halves (or chopped pecans)
- Line a large cookie sheet (or two) with parchment paper.
- Place the brown sugar, whipping cream, butter & vanilla in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Boil for about 1 minute, then remove it from the heat. Immediately whisk in the powdered sugar, then gently stir in the pecans.
- Allow the mixture to thicken and cool slightly, but it only takes a minute or two.
- Drop heaping spoonfuls of the praline mixture onto paper and allow it to cool and set up for at least 30 minutes. You can speed this up by popping the sheet in the frig if you're impatient like me 😉