Instant Dutch Oven - Pecan Pralines


  • 3 cups brown sugar
  • 1 cup whipping cream
  • 1/4 cup butter
  • 2 tbsp Corn syrup
  • 2 1/2 cups pecan halves
  • 1 tsp vanilla extract
  • Select SEAR/SAUTE and set the time to 20 minutes.
  • Add brown sugar, cream, butter, and corn syrup to the cooking pot.
  • Bring to a boil stirring constantly with a wooden spoon. Boil, stirring occasionally, for about 4-5 minutes until a thermometer reads 236°F.
  • Using the handle grips, remove the pot from the heat, and place on the countertop protector.
  • Press CANCEL.
  • Let the sugar mixture cool, stirring occasionally, until the thermometer reads 150°F.
  • Lay a large sheet of parchment paper on your countertop or large cutting board.
  • Add the vanilla and pecans and stir constantly with a wooden spoon for 1 minute, until the mixture loses its glossy texture.
  • Working quickly, drop large tablespoons of the pecans onto the parchment paper. Let stand for 15 minutes until firm.
  • Store in an airtight container, layering the pralines between parchment paper to prevent sticking. Store and enjoy up to 2-3 weeks.
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