Pecan Praline Candy
Recently I was introduced to Pecan Praline Candy. The candy I had purchased was good, but I wanted something better. I wanted a pecan candy that would knock my socks off. I toyed around with several recipes, and added my own kick here and there. This recipe is definitely a winner with many of my close family and friends, and it’s extremely easy to follow. Give it a try!
Recently I was introduced to Pecan Praline Candy. The candy I had purchased was good, but I wanted something better. I wanted a pecan candy that would knock my socks off. I toyed around with several recipes, and added my own kick here and there. This recipe is definitely a winner with many of my close family and friends, and it’s extremely easy to follow. Give it a try!
- Carbohydrate 481.291054565907 g
- Cholesterol 224.151650026162 mg
- Fat 174.256683592764 g
- Fiber 13.0800005308097 g
- Protein 34.0829585113381 g
- Saturated Fat 54.4729766133687 g
- Serving Size 1 1 recipe (1034g)
- Sodium 693.37910022707 mg
- Sugar 468.211054035098 g
- Trans Fat 11.1892604045782 g
- Calories 3498 calories
Step-by-step
- In a pot, combine the milk, brown sugar, and granulated sugar. Stir, and bring to a boil( over medium high).
- Let boil for 1 minutes then add in the pecans, and butter. Stir in. Let the candy reach 240 F degrees ( use a candy thermometer )
- Remove the pot from the heat, and add in the vanilla.
- Stir the ingredients, and let cool for 3 minutes.
- Stir the mixture, until it starts to thicken.
- Grease/ Butter a cookie sheet.
- Spoon out the mixture onto the cookie sheet, and let the candy cool and firm.
- Enjoy!
A simple tally of sugars and dairy cannot predict the exact chemical transformation occurring inside the pot once heat is applied. Sucrose and lactose interact under rolling heat to build structural integrity, while the dairy proteins undergo controlled browning that dictates the final depth of the confection. Paying close attention to physical cues transforms raw components into smooth sweets.
Achieving the Soft-Ball Stage
Precision dictates success when boiling sugar syrups. Insert a reliable candy thermometer immediately after incorporating the butter and chopped pecans, ensuring the bulb rests in the liquid without touching the bottom of the vessel. The mixture must reach exactly 240 degrees Fahrenheit, which corresponds to the soft-ball stage in sugar cookery. Pulling the pot too early leaves the candy runny and unable to hold its shape upon cooling, whereas exceeding this threshold by even a few degrees produces a brittle, hard texture instead of a creamy praline.
Allowing the finished mixture to rest undisturbed for three minutes before vigorous stirring encourages proper crystal formation. Agitating the hot syrup too soon yields a grainy structure, while waiting too long makes dropping neat spoonfuls onto the greased cookie sheet impossible. Leftover pralines stored in an airtight container at room temperature remain palatable for up to five days, though their texture softens slightly as ambient moisture migrates into the sugar matrix.
- Use a heavy-bottomed saucepan to distribute heat evenly and prevent scorching the dairy.
- Ensure pecans are thoroughly toasted beforehand to maximize their natural nut oils.
- Work quickly when spooning the thickened batter onto the sheet because setting happens fast.
