Ingredients:

  • 1 cup (200g) packed light brown sugar
  • 1 cup (200g) granulated white sugar
  • 1/2 cup (115g) salted butter, cubed
  • 1/2 cup (120ml) whole milk
  • 2 cups (230g) pecan halves, toasted
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Combine the brown sugar, white sugar, butter, and milk in a heavy-bottomed saucepan over medium heat. Stir constantly until the butter is melted and the sugars are fully incorporated into a smooth, bubbling liquid.
  2. Increase the heat slightly and bring the mixture to a rapid boil. Stop stirring to prevent premature crystallization. Use a digital candy thermometer to monitor the temperature until it reaches 235°F - 240°F (112°C - 115°C).
  3. Remove the pan from the heat immediately. Quickly stir in the toasted pecans, vanilla extract, and salt. Stir vigorously for 30-60 seconds to create the creamy praline texture.
  4. Using a spoon or small cookie scoop, drop rounded mounds of the mixture onto parchment paper or a greased baking sheet. Let the pralines cool completely at room temperature for 15-20 minutes.