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Pecan Pralines are the buttery, melt-in-your-mouth Southern candy I make every holiday season, and the smell of brown sugar and pecans bubbling on the stove takes me right back to my grandmother’s kitchen. If you love our turtle candy, these creamy praline patties are the next batch you need to make.
They are rich, sweet, packed with toasted pecans, and easier to make at home than you might think.
Pecan Pralines Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 35 minutes
- ⏳ Total Time: 8 hours 45 minutes
- 🍽️ Serving: 36 pralines
- ⚡ Calories: 185kcal
- 🌶️ Flavor Profile: Buttery, sweet, toasted pecan
- ✋ Difficulty: Intermediate, a fun candy project like our turtle candy
Quick Answer
Combine butter, granulated sugar, brown sugar, heavy cream, corn syrup, and salt in a heavy pot. Cook over medium heat, stirring, until the candy reaches 236 degrees Fahrenheit (soft-ball stage). Remove from heat, stir in pecans and vanilla, let it cool to 170 degrees, stir until it thickens slightly, then dollop spoonfuls onto foil-lined trays to harden.
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Why This Recipe Works
Click to see the technique science
- A candy thermometer guarantees success. Cooking to exactly soft-ball stage at 236 degrees Fahrenheit is what gives pralines their signature creamy, fudge-like set.
- Two sugars build deep flavor. Granulated sugar sets the candy while brown sugar adds that warm, caramel-like molasses richness.
- Heavy cream makes them creamy. Real cream gives pralines their smooth, melt-in-your-mouth texture instead of a hard, grainy candy.
- The cooling stir is key. Letting the candy cool, then stirring briefly, is what turns the glossy syrup into thick, scoopable pralines.
- Toasted pecans in every bite. A mix of pecan halves and chopped pecans means big crunch and nutty flavor throughout.
Why You’ll Love This Recipe
- They taste like an old-fashioned candy shop praline, buttery and creamy with toasted pecans in every bite.
- They make a beautiful homemade gift or holiday treat that always disappears fast.
- They are a perfect addition to a Christmas candy tray alongside our turtle candy.
Key Ingredients
A handful of pantry staples and a couple cups of pecans are all it takes to make these creamy pralines. Here is why each one matters.
- Granulated and brown sugar: The two-sugar combo gives pralines their set and that rich, caramel flavor.
- Heavy cream: Makes the candy smooth and creamy. Do not substitute milk or it will not set right.
- Light corn syrup: Keeps the candy from crystallizing so the pralines stay creamy instead of grainy.
- Pecans: A mix of halves and chopped pecans gives every praline plenty of crunch and nutty flavor.
- Butter and vanilla: Round out the candy with richness and warm flavor.
See recipe card for exact quantities.
Variations and Substitutions
Pecan pralines are a classic, but you can make them your own with these easy twists.
- Toast the pecans first: A quick toast in the oven deepens the nutty flavor even more.
- Add a pinch of cinnamon for a warm, spiced holiday version.
- Make praline bark: Pour the candy out in a thin sheet and break it into pieces.
- Dip in chocolate: Drizzle or dip the cooled pralines in melted chocolate for a turtle-style treat.
- Go bite-sized: Dollop smaller spoonfuls for mini pralines, perfect for a candy tray with our turtle candy.
How to Make Pecan Pralines
- Line three sheet trays with foil and add the butter, granulated sugar, brown sugar, heavy cream, corn syrup, and salt to a large heavy pot.
- Place over medium-low heat and let the butter melt and the sugars dissolve, stirring occasionally.
- Turn the heat to medium and bring to a low boil, stirring and scraping the bottom so nothing sticks.
- Cook, stirring occasionally, until a candy thermometer reaches 236 degrees Fahrenheit (soft-ball stage), about 6 to 7 minutes.
- Remove from the heat, stir in the pecans and vanilla, let it cool to 170 degrees Fahrenheit, then stir about a minute until it thickens slightly.
- Immediately dollop heaping tablespoons onto the prepared trays, not touching, and let them rest and harden for about 8 hours or overnight.
Recipe Tips & Tricks
- Use a candy thermometer. Pralines are all about temperature. Soft-ball stage at 236 degrees Fahrenheit is the make-or-break moment.
- Do not stir after adding the pecans until the mixture cools to 170 degrees, or the candy can turn grainy.
- Work quickly once it thickens. Pralines set fast, so have your trays ready before you start.
- Use a heavy pot or Dutch oven so the sugars heat evenly and do not scorch.
- Humidity matters. Avoid making pralines on a very humid or rainy day, as they may not set properly.
- Wipe down the sides of the pot to keep stray sugar crystals from making the candy grainy.
Serving Ideas and Suggestions
These pecan pralines are a treat all on their own with a cup of coffee, but they also shine on a holiday dessert table. Set them out on a pretty plate and watch them vanish.
Crumble a praline over vanilla ice cream or a slice of cheesecake for an instant Southern-style dessert upgrade.
They make wonderful homemade gifts. Stack a few in a cellophane bag tied with ribbon, or add them to a candy box alongside our turtle candy for variety.
Pralines keep well, so they are perfect for making ahead during the busy holiday season.
Pecan Pralines FAQs
Grainy pralines usually come from stirring too soon or stray sugar crystals. Wait until the candy cools to 170 degrees Fahrenheit before stirring, and wipe down the sides of the pot while it cooks.
It is highly recommended. Reaching exactly 236 degrees Fahrenheit (soft-ball stage) is the key to pralines that set creamy instead of runny or hard.
Store them in an airtight container at room temperature for up to 2 weeks. Place parchment between layers so they do not stick together.
Yes. Freeze them in an airtight container with parchment between layers for up to 3 months. Thaw at room temperature before serving.
If they stay runny, they likely did not reach soft-ball stage. Humidity can also prevent setting, so avoid making pralines on rainy days.
Corn syrup helps prevent crystallizing for a creamy texture. You can leave it out, but the pralines are more likely to turn grainy.
Love a good homemade candy? Try our turtle candy next for another sweet, pecan-packed treat.
Pecan Pralines
Ingredients
- ½ cup unsalted butter cut into tablespoons
- 1 ½ cups granulated sugar
- 1 ½ cups light brown sugar packed
- 1 ½ cups heavy cream
- 1 tablespoon light corn syrup
- 1/4 teaspoon fine sea salt
- 2 cups pecan halves
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
Instructions
- Line three sheet trays with foil and spray with cooking spray, set aside.
- Place the butter, granulated sugar, brown sugar, heavy cream, corn syrup, and salt into a large pot or dutch oven.
- Place over medium-low heat and let the butter melt and sugars dissolve, stirring occasionally.
- Turn the heat up to medium stirring occasionally (make sure to scrape the bottom of the pan so nothing sticks) and bring to a low boil. Cook and stir occasionally until a candy thermometer reaches 236°F (soft ball stage) about 6-7 minutes.
- Remove from the heat and stir in the pecan halves, chopped pecans, and vanilla extract. Do not stir again, allow the temperature to come down to 170°F, about 15 minutes.
- Stir it around with a wooden spoon for about a minute to slightly let it cool, the mixture will still appear slightly glossy but will start thickening.
- Immediately dollop heaping tablespoons of the mixture onto the prepared sheet trays not touching. Let them rest and harden for about 8 hours or overnight. Serve immediately.
Nutrition
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yummy!!!!!!!!!!!!