Mom's Pralines (Small Batch)

These Southern pecan pralines are a small-batch recipe that makes about 18 pieces, just enough to satisfy a craving without being stuck with pounds of candy. Brown sugar, Karo syrup, and evaporated milk cook together into a creamy, caramel-like base studded with whole pecan halves.

The soft-ball stage is everything in candy making. You’re looking for 235-240°F (113-116°C) on a candy thermometer, or a drop of the mixture in cold water that forms a soft, pliable ball. Go past that and your pralines turn hard and grainy instead of creamy and melt-in-your-mouth.

Margarine melts into the hot candy off the heat, adding richness and helping the pralines set with that characteristic creamy texture. Don’t stir it in right away. Let the candy rest first, then stir and drop quickly before it sets up in the pot.

Kitchen Tips

• Use a heavy-bottomed pot. Thin pans create hot spots that scorch the sugar before the rest of the mixture reaches temperature.
• Stir constantly once the pecans go in. Sugar mixtures stick and burn at the bottom without constant attention.
• Drop the pralines fast once you start. The candy sets up quickly and if you wait too long it hardens in the pot.
• If the candy gets too stiff to drop, stir in a tablespoon of hot water to loosen it.

Variations

• Use real butter instead of margarine for a richer, more traditional flavor.
• Add a teaspoon of vanilla extract when you add the margarine for deeper flavor.
• Drizzle finished pralines with melted dark chocolate for an indulgent twist.