Vanilla Pecan Pralines – Sweet, Nutty, and Irresistible

Toast the pecans in a dry skillet over medium heat for about 3-5 minutes until fragrant, being careful not to burn them. Set aside to cool. Line a baking sheet with parchment paper or wax paper to place the pralines once they’re ready.

Cook the Sugar Mixture:
In a medium saucepan, melt the butter over medium heat. Once the butter has melted, add the brown sugar, heavy cream, salt, and vanilla extract. Stir to combine and bring the mixture to a gentle boil. Let it cook for about 4-5 minutes, stirring constantly, until the mixture reaches a soft-ball stage (around 235°F or 118°C on a candy thermometer).

Add the Pecans:
Once the sugar mixture has reached the soft-ball stage, remove it from the heat. Stir in the toasted pecans and baking soda (if using). The baking soda helps lighten the texture of the pralines, but it’s optional.

Form the Pralines:
Working quickly, spoon the praline mixture onto the prepared baking sheet in small mounds, about the size of a tablespoon. Let the pralines cool and firm up at room temperature, which should take about 30-45 minutes.

Serve:
Once the pralines have cooled completely and hardened, they’re ready to enjoy! You can store them in an airtight container for up to a week.

Serving and Storage Tips: