Author: Adapted from an old newspaper clipping, credited to "the Ursuline Nuns"
Recipe type: Desserts
Prep time:
Cook time:
Total time:
Serves: 15-20
A Southern classic that melts in your mouth. My grandmother cautions: never make these on a rainy day!
Ingredients
1 cup light brown sugar
1 cup white sugar
½ cup heavy cream
2 tbsp butter
1 cup pecan halves
optional: ½ tsp vanilla extract
sea salt, for sprinkling
Instructions
Optional step: Toast the pecans. Place pecan halves on a baking sheet in a single layer and bake at 300°F for 6 minutes, turning once. Set aside and allow to cool.
Have a piece of parchment paper or a well-greased surface at-the-ready. Combine the sugars, cream and butter in a heavy saucepan. Stirring constantly with a wooden spoon, cook the mixture over medium to medium-high heat until it reaches the soft ball stage, 238 - 240°F on a candy thermometer (this should take 20-25 minutes). Immediately remove pan from heat; add pecans and vanilla extract (if using). Stir continuously until the mixture is somewhat thickened and creamy, but has not entirely lost its gloss (1-2 minutes). Working quickly, drop mixture by tablespoons, 2 inches apart, onto parchment paper or a well-greased surface. Sprinkle with sea salt, and allow to cool.
Recipe by dramatic pancake at https://www.dramaticpancake.com/pecan-pralines/