Ingredients
- 4 tbsp unsalted Grassland butter, cut into cubes
- 1 cup white sugar
- 1 cup packed light brown sugar
- ¾ cup heavy whipping cream
- 2 ¼ cups pecan halves
- ½ tsp salt
- ⅛ tsp baking soda
- 1 tsp vanilla extract
- *Make sure you have parchment paper on hand for setting the pralines.
Instructions
- Add butter, sugar, brown sugar, whipping cream, and baking soda to a pot over medium-high heat.Stir regularly until mixture starts to foam. Continue stirring until it starts to boil or you see bubbles coming from the top.
- Immediately remove from heat and add the pecans, salt, and vanilla.
- Stir continuously with a rubber spatula until the mixture begins to thicken, around 3 minutes.You don’t want it to become too thick, or it will be hard to scoop the pralines on the parchment. The longer you stir, the thicker the mixture gets.
- Using an ice cream scoop to drop portions of the mixture onto the parchment paper. Allow them to cool and form. Stir the mixture after every few scoops to avoid thinning. If the mixture starts to cool too much as you’re scooping, place it back on the warm burner.
- Pralines will firm up on parchment.
