Red Meat Allergy Friendly Classic Pralines
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Learn more →Ingredients
18 servings
- 1 ½ cups pecan halves
- 1 ½ cups packed light brown sugar
- ¾ cup granulated sugar
- 1 cup heavy cream
- 4 tbsp unsalted butter, cut into pieces
- 1 tsp pure vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Line a large baking sheet with parchment paper and set it near the stove. Spread the pecan halves in a single layer in a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly deepened in color, about 4–5 minutes. Watch closely, as they can burn quickly. Remove from heat and set aside.
- 2
Combine the brown sugar, granulated sugar, heavy cream, butter, and salt in a large heavy-bottomed saucepan. Stir over medium heat until the butter melts and the sugars dissolve, about 3–4 minutes.
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