Line a large baking sheet with parchment paper or a silicone baking mat. Make sure the tray is placed on a level, heat-safe surface where the pralines can cool undisturbed.

If you want a deeper nutty flavor, toast the pecans in a dry skillet over medium-low heat for approximately 3–5 minutes, stirring frequently. You can also toast them in a 350°F oven for about 5–7 minutes.

Watch the pecans closely because they can burn quickly. Once fragrant, transfer them to a plate and allow them to cool.

Leave the pecans whole for a traditional rustic appearance, or chop them coarsely for smaller, easier-to-eat candies. Measure the remaining ingredients before turning on the stove.

Step 2: Combine the Sugars, Milk, Butter, and Salt

Place the granulated sugar, brown sugar, evaporated milk, butter, and salt in a heavy-bottomed saucepan.

Set the pan over medium heat and stir gently until the butter melts and the sugars begin dissolving. Continue stirring carefully to prevent the mixture from sticking to the bottom.

Once the mixture reaches a steady boil, stop stirring continuously and attach the candy thermometer to the side of the saucepan. Make sure the thermometer tip sits in the mixture without touching the bottom of the pan.

Keep the heat steady and watch the temperature closely. If the mixture begins boiling too aggressively, reduce the heat slightly.

Step 3: Cook the Praline Mixture

Continue cooking until the mixture reaches approximately 236–240°F, generally the soft-ball stage for this style of candy. The exact temperature needed can vary with the recipe, humidity, and desired texture, so use the thermometer as a guide and watch the consistency carefully.

Avoid scraping crystallized sugar from the sides of the saucepan back into the mixture. This can encourage unwanted crystallization and affect the finished texture.

As the mixture cooks, it will thicken and develop a deeper caramel aroma. Do not leave the saucepan unattended because hot sugar can rise quickly and cause serious burns.

When the target temperature is reached, remove the saucepan from the heat and let the bubbling settle briefly.

Step 4: Add the Pecans and Vanilla

Add the prepared pecans and vanilla extract to the hot mixture. Stir thoroughly until the nuts are evenly coated.

Continue stirring as the mixture begins to cool and thicken. In many praline recipes, this cooling and stirring stage is essential for developing the characteristic creamy, slightly grainy finish.

The mixture should gradually become thicker and lose some of its glossy appearance. When it begins holding its shape on a spoon, it is ready to portion.

If the mixture remains very thin, give it a little more time to cool while stirring. If it becomes too firm before you finish spooning it out, the pralines may develop rough shapes, so work efficiently once the texture is right.

Step 5: Spoon and Set the Pralines

Using a tablespoon or small cookie scoop, drop portions of the mixture onto the prepared parchment paper. Leave space between each mound so the candies do not touch.

Work quickly but carefully, as the mixture will continue to set as it cools. If the pralines look rustic and irregular, that is part of their traditional homemade appeal.

Allow the candies to cool at room temperature until firm. Depending on their size and the room conditions, this may take approximately 30–60 minutes.

Once fully set, gently lift the pralines from the parchment paper and transfer them to an airtight container. Keep them in a cool, dry place away from direct sunlight and humidity.