- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/4 cup cream
- 1/2 cup crushed pineapple, undrained
- 1 tbsp butter
- 1 tsp vanilla
- 1/2 cup pecans, coarsely chopped
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a medium saucepan over medium heat, combine the granulated sugar, dark brown sugar, cream, and pineapple mixture. Stir until the sugars dissolve, then brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.
3. Insert a candy thermometer and cook the mixture until it reaches 240 degrees.
4. Once the mixture is at 240 degrees, remove the saucepan from the heat and stir in the butter, vanilla, and pecan pieces.
5. Immediately begin to stir the candy vigorously with a wooden spoon. Stir until the candy starts to thicken and becomes lighter in color. As soon as this process happens, begin to drop spoonfuls of the candy onto the prepared baking sheet. They should spread a little bit into small circles, but they should not run all over the baking sheet. The change happens quickly, and if you wait too long your pralines will solidify in the saucepan and will not be beautiful, glossy drop candies.
6. If your candy thickens before you can shape all of the pralines, add a spoonful of hot water and stir until it loosens and you can once again form your drop candies.
7. Allow the pralines to cool at room temperature. Store them in an airtight container at room temperature for up to a week.