Pecan Pralines Recipe

Hands On Time:

20 mins

Total Time:

30 mins

Servings:

18

Yield:

18 pralines

It's rare not to see flan, sopapillas (puffy pillows of fried flour tortillas drizzled with cinnamon and honey), and pecan pralines on Tex-Mex restaurant menus. Relatively flat, hard to the touch, and with both a creamy and crispy texture, these pralines melt away on your palate.

These crystalline candies set up as they cool, resulting in a firm candy with a soft, almost fudge-like texture that's offset by the crunch of nutty pecans throughout. A sprinkle of salt can be used to balance the sweetness for a candy that's perfect for gatherings or gift-giving, both for the holidays and year-round.

Melt-in-your-mouth with lots of buttery, brown sugar flavor, and needing less than 20 minutes of hands-on time, this candy is well worth making at home, especially if you don't live close enough to a candy shop that makes them fresh.

The History of Pecan Pralines

Pralines were first developed in France, where the name originally referred to whole almonds coated in hard caramel. French settlers brought the recipe for pralines with them in the 19th century to Louisiana, where pecans were plentiful. Pecans replaced almonds and cream was added, softening the candy for a fudge-like texture. The classic Southern praline was created, and has been a celebrated candy ever since.

Ingredients for Pecan Pralines

To make these pecan pralines, you'll need:

Light brown sugar: Adds a hint of moisture and molasses flavor to the caramel base.
Whipping cream: For pralines with a creamy, fudge-like texture.
Pecan halves: The star of the show.
Vanilla extract: Adds a subtle flavor enhancement.
Butter: For a rich, buttery flavor and mouthfeel. Salted butter is preferred, or if using unsalted, consider adding a pinch of salt to balance the sweetness of the pralines.
Corn syrup: Keeps the caramel smooth while cooking by helping to prevent crystallization.

Pecan Pralines ingredients — Emily Laurae

How To Make Pecan Pralines

Full instructions are below, but here's a brief recap before you get started:

Step 1. Toast pecans at 350°F on a baking sheet for 10 minutes, stirring halfway through baking.
Step 2. Bring brown sugar, cream, butter, and corn syrup to a boil in a heavy saucepan, stirring constantly, 4 to 6 minutes or until a candy thermometer registers 236°F.
Step 3. Remove from heat and let cool to 150°F. Stir in pecans and vanilla; stir 1 to 2 minutes until mixture begins to lose its gloss.
Step 4. Quickly drop spoonfuls onto wax paper; let stand until firm.

Tips for the Best Pecan Pralines

If it's your first time making pecan pralines from scratch, be patient, and keep these tips in mind:

Have all of your ingredients pre-measured: When making candy, you won't want to walk away from the stove. Make sure to have everything ready to go in advance.
Use a thermometer: Cooked sugar can have a wildly different result if cooked just a few degrees less or more than intended.
Work quickly when portioning: If the mixture sets up while you're portioning it onto the wax paper, warm it lightly on the stovetop, adding a splash of hot water if needed to help thin it out.

How To Store Pecan Pralines

Store the cooled pralines in an airtight container in a cool, dry spot for up to two weeks. Freeze for up to three months for longer storage.

More Homemade Candy Recipes You'll Love

Once you start making homemade candy, there's just no going back to store-bought. These recipes will be great additions to your repertoire:

Editorial contributions by Katie Rosenhouse.

Ingredients

3 cups light brown sugar
1 cup whipping cream
2 cups pecan halves
1 tsp. vanilla extract
1/4 cup butter
2 Tbsp. corn syrup

Directions

Prepare oven:

Preheat oven to 350°F.
Toast pecans:

Spread pecan halves onto a baking sheet, and bake for 5 minutes. Remove from oven, stir pecans around baking sheet, and place back into oven for another 5 minutes.

Emily Laurae/Southern Living
Boil candy mixture:

Bring brown sugar, whipping cream, butter, and corn syrup to a boil in a heavy 4-qt. saucepan over medium heat, stirring constantly. Boil, stirring occasionally, 4 to 6 minutes or until a candy thermometer registers 236°F (soft ball stage).

Emily Laurae / Southern Living
Cool candy mixture, and add pecans:

Remove sugar mixture from heat. Let sugar mixture stand until candy thermometer reaches 150°F (20 to 25 minutes). Stir in pecans and vanilla using a wooden spoon; stir constantly 1 to 2 minutes or just until mixture begins to lose its gloss.

Emily Laurae / Southern Living
Spoon out pralines:

Quickly drop by heaping tablespoonfuls onto wax paper, and let stand until firm (10 to 15 minutes).

Emily Laurae/Southern Living

Frequently Asked Questions

Why are there white spots on my pralines?

The sugar in these pralines cystallizes slightly as it cools, sometimes leading to a white-ish bloom on the surface. While they can look imperfect, the white spots in no way affect the texture or flavor of the candy.
Can I use granulated sugar to make pecan pralines?

We love using light brown sugar for this recipe, but you can use a combination of light brown and granulated sugar (or just granulated sugar) if needed, although the flavor won't be quite the same.
What do I do if my pralines didn't work out?

It happens to us all. Making candy can sometimes be tricky, and even if your pecan pralines didn't turn out perfectly this batch, that doesn't mean they aren't delicious. Spoon crumbled pecan pralines over ice cream, fold into cookie or brownie batter, or use to decorate layer cakes.