- Line a large cookie sheet (or two) with parchment paper.
- Place the brown sugar, whipping cream, & butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Start a timer and boil for 1 minute, then remove it from the heat. Immediately whisk in the powdered sugar, then gently stir in the pecans and vanilla extract. Working quickly, stir until smooth.
- Allow the mixture to thicken and cool slightly, but it only takes a minute. You do not want the mixture to get too cool and begin to harden in the pot. If this happens, add a teaspoon of milk and stir until creamy, then begin dipping out.
- 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 fridge if you're impatient like me 😉
- Work quickly! As mentioned above, this is not a recipe where you can drag your feet. If the mixture gets too cool and begins to set up in the pan, add a teaspoon or two of hot milk and stir until creamy, Then begin dipping it out.
- You can use unsalted butter instead of salted butter, if you prefer. If you choose to do this, I do recommend adding a pinch of salt to the recipe!
- I really love pecan halves in my pralines, but if you want, you can use chopped pecans. The texture will be a little different but the amazing flavor will still be there!
- While this is by and far the easiest pralines recipe I've ever made, nothing is 100% foolproof. If your pralines don't set up, or they get dry and crumbly, don't toss them out! Eat them with a spoon, ball them up and dip in chocolate, or chop them up and use as a topping on cake or ice cream!
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: desserts
- Method: cooktop
- Cuisine: American
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