1 1/2 cups Texas pecans, sorted and broken into large pieces
1 1/2 cups organic sugar (evaporated cane juice)
6 tablespoons butter
3/4 cups brown sugar
1/2 cups whole milk
1/2 teaspoons kosher salt
2 teaspoons Mexican vanilla extract
Crispy Pecan Pralines (PRAY-LEENS) Directions
Preheat the oven to 400°. Bake the pecans on a cookie sheet until golden brown and toasted, about 5 to 10 minutes.
Line a flat baking sheet or a clean table with parchment paper.
Place all ingredients except the vanilla in a heavy-bottomed pot over medium heat. Cook, carefully swirling the pan to help sugar dissolve, until the temperature registers 234° on a candy thermometer. Remove from the heat and let sit for 2 minutes.
Add the vanilla and pecans then stir firmly but carefully until the mixture is no longer shiny.
Drop onto the prepared baking sheet by spoonfuls. Cool. Pralines are ready to eat when firm. Store in an airtight container. Enjoy!