Equipment
- Large saucepan
- Muffin tin
- cupcake liners
- Wooden spoon
- Candy thermometer
Ingredients
- 1 1/2 cups pecans Halved or chopped
- 1 1/2 cups sugar
- 3/4 cup brown sugar
- 6 Tablespoons unsalted butter cubed
- 1/2 cup evaporated milk not sweetened condensed milk
- 1 teaspoon vanilla
Instructions
- Prepare a muffin tin by filling with cupcake liners; set aside.
- Add all ingredients to a large pot over medium-high heat. Stir consistently as you bring to a boil.
- Use a candy thermometer to check the temperature — when it reads 235-240°F remove pan from heat. (This should take about 10 minutes or so).
- Use wooden spoon to vigorously stir the mixture, so that it thickens as it cools and starts to have a cloudier appearance. This should take anywhere from 2-5 minutes.
- While the mixture is still hot, use a cookie scoop to portion out the praline mixture into your muffin tin. You want to make sure to cover the bottom of each cupcake liner.
- Allow to cool completely until firm.
- Remove the cupcake liner before serving.
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Nutrition
Calories: 180kcal | Carbohydrates: 25g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 10mg | Potassium: 61mg | Fiber: 1g | Sugar: 24g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg