Sand Dollar Florida Pecan Pralines
Buttery pecans are folded into a soft brown-sugar candy with a hint of vanilla.
Food safety
The sugar mixture becomes extremely hot; keep children away from the stove and handle the pan carefully.
Allergens: milk, tree_nuts
Equipment
- Heavy saucepan
- candy thermometer
- wooden spoon
- parchment-lined tray
Ingredients (for 4 servings)
- 1 cup pecan halves or pieces (120 g)
- ¾ cup brown sugar (150 g)
- ½ cup granulated sugar (100 g)
- ½ cup evaporated milk (120 ml)
- 2 tablespoons butter
- ½ teaspoon vanilla extract
- Pinch of salt
- Parchment paper
Directions
Toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring often; set aside.
Combine brown sugar, granulated sugar, evaporated milk, butter, and salt in a heavy saucepan.
Cook over medium heat, stirring until the sugars dissolve. Then cook, stirring occasionally, until a candy thermometer reaches 236°F (113°C).
Remove from heat. Stir in vanilla and pecans; beat with a wooden spoon until the mixture thickens slightly and loses some shine.
Quickly drop tablespoonfuls onto parchment. Cool completely before lifting.
Skill taught
Using a candy thermometer to reach a soft, chewy candy stage.
Affordable substitution
Use chopped pecans instead of whole halves.
Party option: Make smaller pralines and wrap each in parchment for a dessert tray.
Relaxed option: Break one praline over vanilla yogurt or ice cream.
Leftovers and storage
Store cooled pralines in an airtight container at room temperature for up to 5 days.