Pralines! Seriously, I love these so much. Ever since I was little bitty I can remember asking my mom to buy me one at the counter as we would leave our favorite Mexican food restaurant. I mean who doesn’t love candy that is all sugar, butter, cream, and pecans?!?! When I made these the other night I only allowed myself to eat one and then I froze the rest. I have no self control if they were sitting on my counter. 🙂
Cinco do Mayo is next week and these Pralines would be a delicious south of the border treat to celebrate the holiday with your family or coworkers. They are quick and easy to make and would be loved by all! I promise!! Have you ever tried a praline before? Do you have a favorite childhood treat that is also still one of your favorites?
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed brown sugar
- 1 cup half and half
- 3 tablespoons butter
- 2 cups pecan halves
- Pour both sugars and half and half into a greased pot.
- Bring to a boil over medium heat. Stiring occasionally.
- Using a candy thermometer, reduce heat and let it simmer until it reaches 234 degrees (soft ball stage).
- Once at 234 degrees remove your pot from the burner and add your 3 tablespoons of butter. Let it sit until the thermometer reads 150 degrees. DO NOT stir the butter into the sugars. Just put it in and let it sit until ready.
- Once it reads 150 you can pour your 2 cups of pecans halves into the sugar mixture. Start to stir them in until it starts to thicken.
- Once it starts to thicken you will have to move really fast! Spoon mixture onto wax paper quickly because the candy will start to harden.
- Once your pralines are firm you can remove from wax paper and store in an air tight container. You can also freeze your pralines in an air tight container up to 6 weeks.