Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare Ingredients
Measure out all the ingredients and set them aside. Chop the pecans if desired for smaller pieces.
- 2
Prepare Baking Sheet
Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
Cooking
- 3
Cook the Sugar Mixture
In a medium saucepan over medium heat, combine the granulated sugar, light brown sugar, unsalted butter, heavy cream, and a pinch of salt. Stir constantly until the mixture comes to a gentle boil.
- 4
Boil the Mixture
Once boiling, stop stirring and let the mixture boil for about 5 minutes, or until it reaches the soft-ball stage (approximately 235°F or 113°C). You can check the temperature using a candy thermometer.
- 5
- 6
Shape the Pralines
Using a spoon or a small ice cream scoop, drop spoonfuls of the mixture onto the prepared baking sheet. Allow enough space between each praline, as they will spread slightly.
- 7
Cool the Pralines
Let the pralines cool at room temperature for about 30 minutes until they harden completely.