Equipment Needed
- Heavy-bottomed medium saucepan (3-quart is ideal)
- Candy thermometer (highly recommended)
- Wooden spoon or heatproof spatula
- Baking sheets
- Parchment paper or silicone mats
- Measuring cups and spoons
- Timer
Step-by-Step Instructions
My first step is always to prepare my workstation. I line two baking sheets with parchment paper and have them ready by the stove. I also measure out my toasted pecans, butter cubes, vanilla, and salt so they’re within arm’s reach. Candy-making requires speed and focus, so this “mise en place” is critical. In my heavy-bottomed saucepan, I combine the granulated sugar and evaporated milk. I stir it over medium heat until the sugar is completely dissolved and the mixture comes to a gentle boil. This initial stir prevents the sugar from crystallizing on the sides.
Now, I attach my candy thermometer to the side of the pan, making sure the tip doesn’t touch the bottom. I stop stirring and let the mixture boil, undisturbed. I watch the thermometer climb. This is where patience is key. The mixture needs to reach the “soft ball” stage, which is 235°F to 240°F (113°C to 116°C). It usually takes about 10-12 minutes of gentle boiling. I watch for the bubbles to become smaller and more frothy as it thickens. The first time I made these, I got impatient and took it off the heat at 230°F, and my pralines never set properly. Waiting for that exact temperature is everything.
The moment the thermometer hits 238°F (I aim for the middle of the range), I immediately remove the pan from the heat. Working quickly but carefully, I drop in the cubed butter, the vanilla extract, and the salt. I do not stir yet. I just let the hot syrup melt the butter for about one minute. This cooling step is crucial. After a minute, I add the toasted pecans and begin to stir vigorously with my wooden spoon. I stir and stir, watching the magic happen. The glossy syrup will begin to lose its shine, thicken, and become creamy and opaque, with a texture like thick fudge.(See the next page below to continue…)