Classic Southern Pralines
Traditional Southern pralines are creamy, buttery confections made with brown sugar, butter, cream, and pecans. These melt-in-your-mouth candies have a rich caramel flavor with a perfect balance of sweetness and nuttiness.
Equipment
- 1 Heavy-bottomed saucepan 3-quart capacity minimum
- 1 Candy thermometer Digital preferred for accuracy
- 1 Wooden spoon For stirring hot mixture
- 2 Parchment paper sheets For cooling pralines
- 1 Large spoon or ladle For dropping pralines
- 1 Measuring cups set Liquid and dry measures
Ingredients
- 1 cup light brown sugar packed
- 1 cup granulated white sugar
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves toasted
- 1/8 teaspoon baking soda optional, for creamier texture
Instructions
- Prepare workspace: Line two baking sheets with parchment paper. Measure out all ingredients and have them ready.
- Toast pecans: If not already toasted, spread pecans on a baking sheet and toast in a 350°F oven for 8-10 minutes until fragrant. Set aside.
- Combine sugars and cream: In a heavy-bottomed saucepan, combine brown sugar, white sugar, and heavy cream. Stir to combine.
- Cook sugar mixture: Place saucepan over medium heat and attach candy thermometer. Cook without stirring until the mixture reaches 236°F (soft-ball stage), about 10-12 minutes.
- Add butter and salt: Remove from heat and immediately add butter and salt. Do not stir yet.
- Cool slightly: Let mixture cool for 2-3 minutes until temperature drops to about 220°F.
- Add flavorings: Add vanilla extract and baking soda (if using). Beat vigorously with a wooden spoon for 1-2 minutes until the mixture becomes creamy and lighter in color.
- Add pecans: Quickly fold in toasted pecans until evenly distributed.
- Drop pralines: Working quickly, drop spoonfuls of mixture onto prepared parchment paper, forming 2-3 inch rounds.
- Cool completely: Allow pralines to cool and set for 30 minutes before removing from parchment.
Notes
Storage: Store pralines in an airtight container at room temperature for up to 1 week. Layer between parchment paper to prevent sticking.
Troubleshooting: If pralines are too soft, the mixture wasn't cooked to proper temperature. If too hard, it was overcooked. Humidity can affect texture - avoid making on very humid days.
Variations: Try using different nuts like walnuts or pecans, or add a pinch of sea salt for salted pralines.
Make-ahead tip: Pralines can be made up to 2 weeks in advance and stored in airtight containers.