Homemade Louisiana Pralines

Prepare the pecans: Toast them at 350°F for 5–7 minutes until fragrant.

Combine sugars & milk: In a heavy-bottomed saucepan, whisk granulated and brown sugars. Slowly stir in milk until smooth.

Cook over medium heat: Stir often until the mixture comes to a rolling boil (10–15 minutes). Reduce heat slightly to maintain a steady boil.

Soft-ball stage: Cook until 234–240°F (112–116°C) on a candy thermometer. Or use the cold water test: drop a bit of syrup in ice water; it should form a soft, pliable ball.

Remove from heat: Immediately remove pot. Add margarine and vanilla; let sit 1 minute, then stir until fully incorporated.

Cool & beat: Pour mixture into a flat heatproof dish. Let sit 5–7 minutes, then beat vigorously with a wooden spoon (~50 strokes) until thick, creamy, and less glossy.

Add pecans & drop: Stir in toasted pecans. Using two spoons, drop heaping tablespoonfuls onto wax or parchment paper. Cool completely (20–30 minutes).