Ingredients:

  • 1.5 cups (300g) granulated white sugar
  • 1 cup (200g) light brown sugar, packed
  • 0.75 cup (180ml) evaporated milk
  • 0.5 cup (115g) unsalted butter, cubed
  • 2 cups (225g) Georgia pecan halves, toasted
  • 1 tsp (5ml) pure vanilla extract
  • 0.25 tsp (1.5g) sea salt

Instructions:

  1. Line two large baking sheets with parchment paper. In a dry skillet over medium heat, toast the pecan halves for 3-5 minutes until fragrant and slightly golden. Set aside.
  2. In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, light brown sugar, and evaporated milk. Stir over medium heat until the sugar is fully dissolved.
  3. Attach a candy thermometer to the side of the pan. Cook the mixture, stirring occasionally, until it reaches 238°F (114°C), which is the soft-ball stage.
  4. Remove the pan from the heat immediately. Add the cubed butter, toasted pecans, vanilla extract, and sea salt. Do not stir yet; let it sit for one minute.
  5. Using a wooden spoon, beat the mixture vigorously until it loses its glossy sheen and becomes opaque and creamy (the creaming phase). This usually takes 2-3 minutes.
  6. Quickly drop spoonfuls of the mixture onto the prepared baking sheets. Allow the pralines to cool and harden completely at room temperature for at least 30 minutes before serving.