Pralines

Recipe View 5 mins Prepare Your Station: Line a baking sheet with parchment paper or a silicone baking mat. This will prevent the pralines from sticking. (5 minutes)

Recipe View 5 mins Combine and Cook: In a heavy-bottomed saucepan, combine the granulated sugar, brown sugar, milk, butter, and salt (if using). Place over medium heat and stir until the sugars are dissolved and the butter is melted. (5 minutes)

Recipe View 20 mins The Boil: Once the mixture is smooth, bring it to a boil. Clip a candy thermometer to the side of the pan, ensuring it doesn't touch the bottom. At this point, stop stirring! (15-20 minutes)

Recipe View 5 mins Reach Soft Ball Stage: Continue boiling until the mixture reaches 235-240°F (113-116°C), also known as the 'soft ball' stage. If you don't have a thermometer, test by dropping a small amount of the syrup into a bowl of ice water. It should form a soft, pliable ball that flattens slightly when removed. (5 minutes)

Recipe View 1 mins Remove from Heat: Take the saucepan off the heat and immediately stir in the toasted pecans and vanilla extract. (1 minute)

Recipe View 3 mins The Magic Stir: Using a wooden spoon, stir vigorously until the mixture thickens slightly and begins to lose its glossy sheen. This is a crucial step – don't over-stir, or the pralines will become grainy. (2-3 minutes)

Recipe View 5 mins Drop and Cool: Working quickly, drop spoonfuls of the mixture onto the prepared baking sheet. Aim for even portions. (5 minutes)

Recipe View 1 hrs Set and Enjoy: Let the pralines cool completely at room temperature until firm. This may take 30-60 minutes. Once set, gently peel them off the parchment paper and enjoy! (60 minutes)