Classic Southern Pralines
Create authentic, melt-in-your-mouth Southern Pecan Pralines at home with this foolproof recipe. These creamy, caramel-flavored candies are loaded with toasted pecans and set up perfectly every time. A classic confection that's perfect for holidays, gifts, or a special sweet treat.
Equipment
- 1 Heavy-bottomed saucepan Notes: A 2 or 3-quart saucepan is ideal. A heavy bottom prevents the sugar from scorching.
- 1 Candy thermometer Notes: Highly recommended for accuracy to ensure the candy sets properly.
- 1 Wooden Spoon or Heat-proof Spatula
- 2 Baking sheets
- 1 Parchment Paper or Silicone Mat Notes: Essential for preventing the pralines from sticking.
- 2 Tablespoons Notes: For scooping and dropping the praline mixture.
Ingredients
- 1 1/2 cups packed light brown sugar
- 1 1/2 cups granulated sugar
- 1 cup heavy cream
- 4 tablespoons unsalted butter cut into pieces
- 1/4 teaspoon salt
- 2 cups pecan halves
- 1 teaspoon vanilla extract
Instructions
- Prepare Your Workspace: Line two large baking sheets with parchment paper or silicone mats. Set aside.
- Combine Ingredients: In a heavy-bottomed saucepan, combine the light brown sugar, granulated sugar, heavy cream, butter, and salt.
- Cook the Mixture: Place the saucepan over medium heat. Stir constantly with a wooden spoon until the sugar has completely dissolved and the butter has melted.
- Bring to Temperature: Once the mixture begins to boil, attach a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom. Continue to cook, stirring occasionally, until the mixture reaches the soft-ball stage, between 236-240°F (113-115°C).
- Remove from Heat: Immediately remove the saucepan from the heat.
- Add Flavor and Nuts: Carefully stir in the vanilla extract and the pecan halves until they are evenly distributed.
- Beat the Candy: Let the mixture cool in the pan for 1-2 minutes. Then, begin beating the mixture vigorously with the wooden spoon. Continue to beat for 2-3 minutes, until the candy begins to lose its glossy sheen and starts to thicken and look slightly opaque. This step is crucial for the creamy texture.
- Drop the Pralines: Working quickly, use two tablespoons to drop spoonfuls of the mixture (about 2 tablespoons each) onto the prepared baking sheets, leaving space between each one.
- Cool and Set: Let the pralines sit undisturbed at room temperature for at least 30 minutes, or until they are completely firm and set.
Notes
- Humidity is the Enemy: Avoid making pralines on a rainy or humid day. The extra moisture in the air can prevent the candy from setting up properly.
- Use a Candy Thermometer: For consistent, perfect results, a candy thermometer is a must-have. It takes the guesswork out of reaching the soft-ball stage.
- Don't Scrape the Pan: When dropping the pralines, avoid scraping the sides and bottom of the saucepan, as this can introduce sugar crystals that may make your candy grainy.
- Work Quickly: Once the candy mixture begins to thicken during the beating stage, you must work fast to drop the pralines before they set in the pan.
- Storage: Store the finished pralines in an airtight container at room temperature, with wax paper between the layers, for up to one week.