Cooking with Chef Bryan: Brown sugar pralines

Brown sugar pralines. (Photo: courtesy Bryan Woolley)

(KUTV) Recipe Courtesy Chef Bryan Woolley


  • 1 1/2 cups brown sugar
  • 1 1/2 cups sugar
  • 1 can evaporated milk (12 oz)
  • 4 tbsp butter
  • 2 cups pecans pieces
  • 1 tsp vanilla


  1. In a large heavy bottom sauce pan, add all of the ingredients and carefully stir to incorporate. Be careful not to “slosh” the mixture up on the sides of the pan.
  2. Bring the mixture to a boil while gently stirring. Place your candy thermometer into the candy mixture.
  3. Once the candy mixture has come to a boil and you’ve place the candy thermometer into the mixture, reduce the heat and continue cooking until the mixture reaches soft ball stage.
  4. While cooking use a heat proof spatula to gently stir and prevent the pralines from burning.
  5. Once the pralines reach soft ball stage (about 235 degree’s Fahrenheit) remove from the heat and using a large spoon drop the pralines onto a parchment paper like you would drop cookies.
  6. Let the pralines cool completely before enjoying!