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This is a cookie I never knew about until I went to culinary school. We made it in one of my baking classes, and I have been addicted to them ever since! This recipe is an adaptation from one of my books from the Culinary Institute of America.

These pecan pralines are essentially cooked sugar with pecans. So as you can imagine, they are very sweet!

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How to Make Pecan Praline Cookies

If you didn’t get chopped pecans, go ahead, and chop your pecans up. Put them on a sheet tray and toast them at 400 degrees F for 10 minutes in the oven.

Combine the sugar, brown sugar, heavy cream, milk, and butter in a pot. Put it on the stove top and cook on medium heat. Constantly stir it until it reaches 230 degrees F. You can use an instant read thermometer or a candy thermometer.

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Add the pecans and salt, stir constantly, and let it cook to 237 degrees F.

Remove the pot from the heat and add the vanilla. Let the pot sit and cool down, but do not stir it. It needs to sit undisturbed until it cools down to 212 degrees F. You should test the temperature in different areas of the pot to make sure it is truly at 212 or below.

Use a wooden spoon and stir the mixture vigorously until the mixture looks creamy. This will take about 45 seconds.

Use a spoon or a cookie scooper and scoop the praline mixture onto parchment paper. If the mixture starts to get too thick, heat it up slightly so it makes it manageable again.

Let them cool down completely before storing or serving.

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