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Pecan Pralines

Pecan Pralines

A classic Southern treat, these pecan pralines boast a rich, buttery, and caramelized brown sugar flavor packed with toasted pecans. This recipe guides you through creating thick, flavorful pralines with a distinct crunch and sweetness.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert, Snack
Cuisine American, American, Caribbean, Southern
Servings 24 pralines

Equipment

  • 2 Baking sheets
  • Wax paper or aluminum foil
  • 3-quart heavy-bottomed saucepan
  • Candy thermometer
  • Wooden spoon

Ingredients
  

  • 2 cups pecan halves
  • 1 1/4 cups white sugar
  • 3/4 cup brown sugar packed
  • 1/2 teaspoon baking soda
  • Pinch of kosher salt optional, omit if using salted butter
  • 3/4 cup light cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon brandy or vanilla optional

Instructions
 

  • If desired, toast the pecan halves on a baking sheet in a single layer for 10 minutes, turning once. Let them cool.
  • Line two baking sheets with parchment paper or a silicone baking mat.
  • In a 3-quart saucepan, combine the white sugar, brown sugar, and baking soda (and salt, if using).
  • Stir in the light cream and place the saucepan over medium to medium-high heat.
  • Clip a candy thermometer to the side of the pan.
  • Bring the mixture to a boil, stirring frequently until the sugar dissolves.
  • Continue to cook, stirring occasionally, until the mixture reaches the "softball" stage, which is 235°F (113°C) on the candy thermometer.
  • Once the temperature reaches 235°F (113°C), immediately remove the pan from the heat.
  • Add the butter and stir until it is completely melted and combined, which should take about a minute.
  • Stir in the vanilla or brandy, if you're using it, and the toasted pecans until they are well coated.
  • Continue to stir for about 30 seconds to cool the mixture slightly.
  • Working quickly, drop spoonfuls of the praline mixture onto the prepared baking sheets.
  • Let the pralines cool completely until they can be easily lifted from the baking sheet, which will take about 45 minutes.
  • Store the pralines in an airtight container for three to five days.

Notes

  • For a richer, nuttier flavor, it is recommended to toast the pecans before adding them to the mixture.
  • There are many variations of pecan pralines. Some recipes may call for evaporated milk, regular milk, or even buttermilk instead of cream.[1]
  • You can use chopped pecans instead of pecan halves if you prefer.
  • While some recipes suggest it's optional, using a candy thermometer will help ensure the sugar reaches the correct stage for the perfect texture.