Measure the pecans and set them aside in a bowl.

For a deeper, nuttier flavor, toast the pecans in a dry skillet over medium-low heat for approximately 3 to 5 minutes, stirring frequently. Remove them from the heat as soon as they become fragrant.

Allow the pecans to cool slightly.

Line two baking sheets with parchment paper or wax paper. You will use these to hold the pralines while they cool and set.

Because pralines can firm up quickly once the cooking process is complete, it’s important to prepare your work surface before making the candy mixture.

Step 2: Cook the Sugar Mixture

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

Place the saucepan over medium heat and stir gently until the butter melts and the sugars dissolve.

Bring the mixture to a steady boil, stirring occasionally to prevent scorching. Once it begins boiling consistently, attach a candy thermometer to the side of the saucepan.

Cook until the mixture reaches approximately 236°F, the soft-ball stage.

This temperature is important because it helps determine the final texture of the pralines. If the mixture doesn’t reach the proper temperature, the candy may remain too soft. If it becomes too hot, the pralines may turn hard or grainy.

Step 3: Add the Vanilla and Pecans

Remove the saucepan from the heat once the mixture reaches the target temperature.

Allow the bubbling to settle briefly, then stir in the vanilla extract.

Add the toasted pecans and stir vigorously with a sturdy heatproof spoon until the nuts are evenly coated.

Continue stirring as the mixture begins to thicken and lose some of its glossy appearance.

This step helps the pralines develop their characteristic creamy, slightly crumbly texture as they cool.

Step 4: Shape the Pralines

Working quickly, drop spoonfuls of the warm mixture onto the prepared parchment-lined baking sheets.

Make each portion approximately 2 to 3 inches wide, leaving enough space between the candies.

If the mixture begins to thicken too quickly, work promptly but carefully. Avoid adding water, which can interfere with the sugar mixture.

For a decorative finish, place a whole pecan half on top of each praline before the surface sets.

Step 5: Let the Candy Cool

Allow the pralines to cool at room temperature for approximately 20 to 30 minutes, or until firm enough to lift from the parchment.

The outside should become set while the inside remains rich and tender.

Once completely cooled, transfer the pralines to an airtight container.

Serve them at room temperature for the best texture and vanilla-pecan flavor.