Pralines are a southern candy loaded with pecan goodness. This recipe combines the old fashioned molasses version with the newer sugar recipes and gets the best of both worlds
First, toast the pecans. You can do this on the stove over medium-low heat or in the oven at 300° F. Heat them until they are just fragrant and toasty, 5-10 minutes. Be careful not to burn them. Remove them from the heat and set them aside.
Line a baking sheet with parchment or wax paper and set aside.
In a large heavy bottomed saucepan, combine the sugars, molasses, and milk. Heat over medium high heat until the sugar dissolves, stirring frequently with a wooden spoon.
Bring to a boil and continue to cook for about 5 minutes. The candy should be at the soft ball stage or read 240° F on a candy thermometer.
Remove the pan from the heat and stir in the butter, pecans, salt and vanilla. Stir vigorously for about 2-3 more minutes or until the mixture starts to thicken.
Quickly drop heaping Tablespoons full of praline mixture onto the parchment lined baking sheet. Allow them to cool completely then store in an airtight container at room temperature.
Notes
Feel free to be generous with your two cups of pecans and use up to 2.5 cups. The pecans are my favorite part!