Emulsifier Free Pecan Pralines
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Learn more →Ingredients
24 servings
- 2 cups packed light brown sugar
- 1 cup heavy cream
- 4 tbsp unsalted butter, cut into pieces
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 cups pecan halves
Instructions
- 1
Line a large baking sheet with parchment paper and set it near the stove. Combine the brown sugar, heavy cream, butter, and salt in a heavy-bottomed saucepan over medium heat, stirring until the butter melts and the sugar dissolves completely, about 4–5 minutes.
- 2
Clip a candy thermometer to the side of the pan. Bring the mixture to a boil without stirring and cook until it reaches 236°F (113°C) — the soft-ball stage. This will take 10–15 minutes; watch closely as the temperature climbs past 220°F (104°C), as it can rise quickly from there.
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