Ingredients:
2 cups pecans, chopped + whole pecans for topping1 cup granulated sugar1 cup brown sugar1/2 cup unsalted butter (115g)1 cup heavy cream / evaporated milk1/4 tsp salt1 tbsp vanilla extract1/4 tsp baking soda (secret for soft texture)
Method:
1. Cook the Praline Mix:
In a heavy saucepan, add both sugars, butter, heavy cream, and salt. Cook on medium heat, stirring constantly. When it starts boiling, keep stirring for 5-6 mins until it reaches soft-ball stage (around 112°C / 235°F on thermometer). It will be thick and creamy.2.
Add Flavor:
Remove from heat. Immediately add vanilla, baking soda, and all the chopped pecans. Stir fast – mixture will bubble up and become thick and creamy white like in your top photo.3.
Scoop:
Work quickly before it hardens! Scoop 2 tbsp of mixture and drop onto parchment paper like cookies. Top each with 2 whole pecans like in the bottom photo.4.
Set:
Let them sit at room temperature for 30-40 minutes. They will harden into soft, fudgy, chewy pralines – not hard candy.
Tips:
If mixture gets too hard in pan while scooping, add 1 tbsp hot cream and stir.Store in airtight container for 1 week. Don’t put in fridge or they get sticky.Tastes like vanilla fudge + caramel + pecans!