As soon as the mixture thickens and the pecans are fully coated—this usually happens within 1-2 minutes of stirring—it’s time to act fast. Using two spoons (one to scoop, one to push), I quickly drop heaping tablespoons of the mixture onto my prepared parchment paper, spacing them a few inches apart. They will spread a little. I work as swiftly as I can because the mixture sets quickly in the pan. If it hardens before you’re done scooping, you can add a few drops of very hot water and stir gently to soften it slightly, but it’s best to work fast from the start. Then, I let the pralines cool and harden completely at room temperature, which takes about 20-30 minutes.
Pro Tips for Best Results
A candy thermometer is your best friend and removes all the guesswork. I tested this by using the “cold water test” (dropping syrup into ice water) and consistently failed. The thermometer guarantees you hit the perfect soft-ball stage for that creamy, not grainy, texture. It’s a small investment for candy-making confidence.
Don’t stir the mixture while it’s boiling to the soft-ball stage. Stirring can encourage sugar crystals to form, leading to a grainy praline. Just let it boil gently and watch the thermometer. The only stirring happens after you remove it from the heat when you add the butter, vanilla, and pecans.
Work swiftly during the dropping stage. The mixture cools and sets rapidly. If it becomes too thick to scoop easily, place the saucepan over the lowest possible heat for just 10-15 seconds to warm it slightly, then continue. I keep my spoons close and my parchment sheets ready to go for an efficient assembly line.
Common Mistakes to Avoid
My first-time failure was not using a heavy-bottomed pan. I used a thin saucepan, and the milk and sugar scorched on the bottom before it even reached temperature, giving the whole batch a burnt, bitter taste. A heavy pot distributes heat evenly and is non-negotiable for successful candy-making.(See the next page below to continue…)