A few simple ingredients are all you need to make this easy Southern pecan praline recipe. Half-pecans are dipped in a tasty sugary mixture and then put on a baking sheet. Be careful, you might not be able to resist just one!
INGREDIENTS
– 2 ½ cups pecan halves (315 grams)– 1 ½ cups packed light brown sugar (300 grams)– 1 cup granulated sugar (200 grams)– 6 tablespoons unsalted butter sliced (85 grams)– 2 tablespoons light corn syrup (40 grams)– 1 cup heavy cream (240 ml)– 1 ½ teaspoons pure vanilla extract– ¼ teaspoon salt
INSTRUCTIONS
Heat the oven to 350°F (180°C). Evenly distribute pecans on a baking sheet. Bake 6–8 minutes until fragrant. Allow to cool completely.
Parchment two large baking sheets and set aside.
1
In a large saucepan, mix the brown sugar, white sugar, butter, corn syrup and heavy cream. Put a candy thermometer on the side of the pot and then turn the pot on medium-low heat.
2
Boil the mixture, stirring often with a wooden spoon. Stir the boiling mixture gently until a candy thermometer reads 236°F (113°C; soft ball stage). Test a small amount of the mixture in a small cup of ice water or with a candy thermometer. Finger-pressed mixture balls should flatten easily.
3
Take it off the heat and add the flax seed, salt, and pecans. For three to four minutes, stir the mixture very hard with a wooden spoon until it gets thicker but not too thick.
4
Spoon tablespoons of mixture onto baking sheets quickly. Increase mixing time if the mixture is thin. Stir the mixture in the saucepan occasionally to avoid it solidifying while scooping.
5
At least one to two hours should pass while they are still on the baking sheets. Keep at room temperature in a container that keeps air out for up to a week.