Pecan Candy

 

This melt in your mouth Pecan Candy is made with a few simple ingredients
consisting of pecans, evaporated milk, sugar and butter!

 

Watch us make this recipe!

 

So there are a variety of ways to make this candy. Some use evaporated milk like I used for this recipe, some use regular milk, condensed milk, chopped pecans, salted butter vs. unsalted butter, vanilla etc.

I’m saying that to say you can play around with this recipe to tailor it to your liking. My recipe method was taught by my great aunt.

She along with my grandmother have made this recipe for years and what better way to learn how to make a recipe, but from a veteran.

 

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I took her tips and kept this recipe basic. I tried it via other methods and wasn’t as successful. One method I tried was adding the sugar, butter, and milk to the pan at the same time to make the recipe.

Using this method, the candy did not want to thicken properly; therefore, I definitely recommend that you wait to add the butter as the last step.

Now that I’ve offered you little trial and error, let’s get into what you will need to make this recipe…

Image of Pecan Candy - Pecan Candy recipe - Whip It Like Butter

 

You will need:

  • Unsalted butter
  • Granulated sugar
  • Chopped Pecans
  • Evaporated milk

 

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Steps to make this recipe:

Cover a large cookie sheet with parchment paper and sit it to the side. In a medium-size saucepan add the evaporated milk and sugar.

Stir continuously as the mixture begins to foam and boil. Continue to stir until the mixture thickens and starts to form small bubbles.

If using a candy thermometer, continue to stir until it reaches approximately 240 degrees. Using a rubber spatula, fold the pecans into the mixture until combined.

 

Image of Pecan Candy - Pecan Candy recipe - Whip It Like Butter

Steps to make this recipe continued…..

Turn off the heat and fold the butter until the mixture. Stir the butter until the mixture until combined for approximately 3 minutes.

Using a tablespoon, drop heaping spoonfuls of the mixture onto parchment paper allowing for space in between each piece of candy.

If the mixture starts to cool/thicken more than you prefer, place it back on the warm burner (but don’t turn it on) to warm the mixture and also stir in between scooping the candy onto the parchment paper.

Allow the pralines to cool and firm before storing them in an airtight container.

 

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Last tips..

The thickness and firmness of this candy depends on how long you stir the candy the temperature of the candy once you start dropping it on the parchment paper.

I would recommend that you do a test drop to determine if the candy is to your liking before dropping additional pieces of candy on the parchment paper.

As with any recipe, the more that you practice, the more you will perfect the recipe to your liking.

Enjoy!

 

You may also enjoy:

 

Praline Caramel Apples

 

Pecan Pie Cheesecake

 

Cream Cheese Pound Cake

 

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Image of Pecan Candy - Pecan Candy recipe - Whip It Like Butter
Pecan Candy
This melt in your mouth Pecan Candy is made with a few simple ingredients consisting of pecans, evaporated milk, sugar and butter!
Prep Time: 5 minutes
Cook Time: 30 minutes
Course: Dessert
Cuisine: American
Keyword: pecan candy, pralines, southern pecan candy
Servings: 6 people

Ingredients

  • 1/2 c of unsalted butter- cubed
  • 1 c of Granulated sugar
  • 1 c of pecan pieces
  • 1 c of evaporated milk

Instructions

  • Cover a large cookie sheet with parchment paper and sit it to the side.
  • In a medium-size saucepan add the evaporated milk and sugar. Stir continuously as the mixture begins to foam and boil.
  • Continue to stir until the mixture thickens and starts to form small bubbles. If using a candy thermometer, continue to stir until it reaches approximately 240 degrees.
  • Using a rubber spatula, fold the pecans into the mixture until combined.
  • Turn off the heat and fold the butter until the mixture. Stir the butter until the mixture until combined for approximately 3 minutes.
  • Using a tablespoon, drop heaping spoonfuls of the mixture onto parchment paper allowing for space in between each piece of candy.
  • If the mixture starts to cool/thicken more than you prefer, place it back on the warm burner (but don’t turn it on) to warm the mixture and also stir in between scooping the candy onto the parchment paper.
  • Allow the pralines to cool and firm before storing them in an airtight container.
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