Pralines- Amazing!

We often visit Savannah, Georgia- one perk to this trip is also getting to visit River Street Sweets where they have the best pralines I have ever tasted. This holiday season I decided to take on the challenge of mastering pralines. So this was my goal- to try to make pralines like or similar the ones at River Street Sweets (just thinking about them makes my mouth water). Talk about trying to be an over achiever, I did not realize how many different recipes there are and many claim to be the best. Do you use just white sugar or just brown sugar, or a combination of both? Dark brown sugar or light brown sugar? Milk, half and half, or heavy whipping cream? To add vanilla or not to add vanilla!? So, I researched over 20 recipes to find common trends then it was off to the kitchen. After several batches- I came up with a recipe that I truly love. They are not just like River Street Sweets, but close enough to win over my affection.

1 cup white sugar
1¼ cup dark brown sugar (for those who do not bake, you have to pack down brown sugar when measuring)
½ cup heavy whipping cream
1 cup of toasted pecans (Bake at 350 for about 5 minutes- I just bake until I can smell them whenever I open the oven, and you can use more or less depending on how nutty you want them to be)
6 tablespoons of unsalted butter (for you margarine lovers out there use real butter)
1 overflowing tablespoon vanilla (we really love vanilla in this household- we use Mexican vanilla, I highly recommend it if you have never used it to bake)

While the pecans are toasting, I start my preparations by I laying out:
2 silicone baking mats beside my stove on the counter top (if you don’t have any you can use parchment paper).

Candy thermometer
Medium heavy saucepan
Large spoon
Ladle (used for dipping)

Once the pecans are toasted, combine all ingredients in no particular order. Attach candy thermometer to side of pan. You do not want it to touch the sides of the pan or the bottom because it will give you an inaccurate reading.

Ingredients all mixed together with candy thermometer inserted

Stirring occasionally, heat mixture to “softball stage” between 234-240 degrees. Here is the tricky and most important part- once it reaches ideal temperature remove from heat and quickly stir for 1-2 minutes until the mixture start to thicken. Then use the ladle and spoon the mixture out on to your silicone baking mats- the quicker the better. They are not the most beautiful pralines, but oh so delicious!

Pralines "ladled" out on the baking mats

Allow for the pralines to set, and then enjoy!