Pecan pralines are the candy of the South. Brown sugar, butter and cream cook together into a creamy caramel, toasted pecans go in, and the mixture is spooned onto parchment where it sets into soft, melt-in-your-mouth rounds. They take one saucepan and about 20 minutes, and they make the best Christmas gift.
Why You’ll Love It
- One saucepan.
- A true Southern classic.
- Perfect for gifts.
What You Need
- 1 1/2 cups light brown sugar
- 3/4 cup granulated sugar
- 1/2 cup heavy cream
- 4 tbsp butter
- 2 cups pecan halves (toasted)
- 1 tsp vanilla extract
How to Make Southern Pecan Pralines
- Line a baking sheet with parchment.
- Combine the sugars, cream and butter in a heavy saucepan over medium heat. Stir until dissolved.
- Bring to a boil and cook, stirring, until it reaches 238°F, about 5 minutes.
- Remove from heat and stir in the pecans and vanilla. Stir 2 to 3 minutes until it thickens and turns creamy.
- Quickly drop spoonfuls onto the parchment.
- Let set until firm, about 30 minutes.
Tips
- Stir until the shine just starts to fade, then spoon fast.
- Toast the pecans first for deeper flavor.
- If it sets in the pan, add a spoon of cream and warm gently.
Serving and Storing
Keep in an airtight container up to a week.
Frequently Asked Questions
Do I need a candy thermometer?
It helps; cook until a drop in cold water forms a soft ball.
How many does it make?
About 20 pralines.
Why did mine turn grainy?
Too much stirring before it boils; stir only to dissolve the sugar.
Southern Pecan Pralines
Creamy, buttery brown sugar candy loaded with toasted pecans. The New Orleans classic, made in one saucepan.
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 1/2 cups light brown sugar
- 3/4 cup granulated sugar
- 1/2 cup heavy cream
- 4 tbsp butter
- 2 cups pecan halves toasted
- 1 tsp vanilla extract
Instructions
- Line a baking sheet with parchment.
- Combine the sugars, cream and butter in a heavy saucepan over medium heat. Stir until dissolved.
- Bring to a boil and cook, stirring, until it reaches 238°F, about 5 minutes.
- Remove from heat and stir in the pecans and vanilla. Stir 2 to 3 minutes until it thickens and turns creamy.
- Quickly drop spoonfuls onto the parchment.
- Let set until firm, about 30 minutes.
Made this recipe? Tap a star to rate it.
