Pecan Praline Cookies
Equipment
- Candy thermometer
Ingredients
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 3/4 cup evaporated milk
- 1/4 cup unsalted butter, at room temperature
- 1/8 tsp baking soda
- 2-1/3 cups pecan halves
- 1 tsp vanilla
- 1/2 tsp salt
Instructions
- Prepare a half sheet baking pan with parchment paper. Set aside.
- Add granulated sugar, brown sugar, evaporated milk, butter, and baking soda to a large pot fitted with a candy thermometer. Heat over medium heat, stirring regularly until everything has melted and begins to bubble.
- Once the mixture begins to bubble, stir constantly until the mixture reaches 236°F on the candy thermometer.
- Remove from heat and immediately add the pecans, vanilla, and salt. Stir vigorously until the mixture has thickened but is still very workable, about 3 minutes.
- Using 2 spoons that have been sprayed with cooking spray, spoon heaping tablespoons of the praline mixture onto the prepared baking sheet.
- Allow the pralines to cool and harden at room temperature before enjoying or storing.
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