Pecan Pralines are a classic that you have to try! This buttery, brown sugar Southern candy is such a treat. Sweet and salty candy perfection!
For more homemade candy recipes, try my Homemade English Toffee Recipe and Cherry Fudge.
Why You’ll Love This Pecan Praline Recipe
Pecan Pralines are a caramelized confection made with nuts and brown sugar that originated in New Orleans. Some people choose to use almonds and you could really use any nuts you like, but I’m partial to the original: crunchy, slightly sweet pecans.
After giving this praline recipe a try, I can only say they are delicious. Melt in your mouth good.
Here’s why you’ll love them:
- The brown sugar caramelizes and firms up after you dissolve and boil the mixture, infusing every bite with that signature flavor.
- Like Homemade Marshmallows, this is a recipe that’s a bit of a project, but it’s satisfying and fun to make at home.
- Although I’ll take any pecan pralines I can get, fresh pecan pralines are really superior. And they don’t get any fresher than homemade!
Important Ingredient Notes
- Light brown sugar – While brown sugar is a supporting player in recipes like Soft Chocolate Chip Cookies, its flavor takes center stage in these pecan pralines.
- Heavy whipping cream – This is what makes pralines rich, with that chewy, melt-in-your-mouth quality.
- Light corn syrup – Light corn syrup is flavored with vanilla and it also helps with that chew factor.
- Unsalted butter – Using unsalted butter gives you more control over the flavor.
- Pecan halves – Or another nut, if you prefer.
How to Make Pecan Pralines
Prepare: Line your counter top or a baking sheet with parchment paper or wax paper.
Make the Praline Mixture:
- In a heavy Dutch oven set over medium heat, combine the brown sugar, heavy cream, corn syrup and butter.
- Bring to a boil, stirring constantly.
- Boil for about 6 minutes, or until a candy thermometer reaches 235 degrees (soft ball stage).
Finish the Pecan Pralines:
- Remove the mixture from the heat and allow to cool to 150 degrees.
- Stir in the pecans.
- Quickly, using two spoons, drop spoonfuls of the mixture onto parchment paper.
- Cool for about 10-15 minutes, then enjoy.
Tips and Tricks
- Toast the pecans for the best flavor in your pecan pralines!
- As any Southerner would tell you, don’t make these on a humid day. For whatever reason, they just don’t turn out.
- When boiling the candy mixture, don’t use a thin-walled pot, as it tends to overheat and cause the candy to cook too quickly.
- Work fast when spooning the candy onto parchment paper. Just be careful as the mixture is very hot!
Recipe FAQs
Store pecan pralines in an airtight container with parchment or wax paper between the layers. They’ll keep for up to 5 days at room temperature.
On humid or rainy days, pralines may turn out grainy or never completely harden. This really is a recipe you have to plan by the weather!
This is the sugar crystallizing on the outside of the pecan pralines. They’re absolutely fine to eat!
More Candy Recipes
- Chocolate Fudge Recipe – perfect fannie may fudge!
- Peanut Butter Fudge
- Cookie Dough Truffles
- Peanut Brittle
- Red Velvet Cake Balls
- Candied Pecans
- Brickle Bars
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Pecan Pralines Candy
Ingredients
- 4 cups light brown sugar packed
- 1 ¼ cup heavy whipping cream
- 3 Tablespoons light corn syrup
- ⅓ cup unsalted butter
- 2 ¼ cups pecan halves
Instructions
- Line counter top or baking sheet with a sheet of parchment paper or wax paper.
- In a heavy dutch oven over medium heat, combine brown sugar, heavy cream, corn syrup and butter. Over medium heat, stirring constantly, bring to a boil. Boil for about 6 minutes or until candy thermometer reaches 235 degrees (soft ball stage).
- Remove mixture from heat and allow to cool to 150 degrees. Stir in pecans and quickly, using two spoons, drop by spoonful onto parchment paper. Allow to cool for about 10-15 minutes. ENJOY
Notes
- Toast the pecans prior to use for best flavor!
- As any southerner would tell you, don’t make these on a humid day. For whatever reason, they just don’t turn out.
- When boiling the candy mixture, don’t use a thin-walled pot, as it tends to overheat and cause the candy to cook to quickly.
- Work fast when spooning the candy onto parchment paper. Just be careful as the mixture is very hot!
Video
Nutrition
This buttery, brown sugar Southern candy is such a treat. Pecan Pralines are a classic that you have to try! Sweet and salty candy perfection.
Am I missing something or is an ad covering “salt” in the recipe. I’ve read the recipe and the entire post several times now and don’t see salt listed anywhere. I grew up eating pralines and know they have to have salt, but I don’t know how much. I just bought five pounds of fresh pecans and am ready to try this recipe. Thanks so much.
I don’t put salt in these pecan pralines because you use salted pecans. If you want them a little salty, sprinkle some coarse sea salt on top!
Got to try n make some
These tasted really good, but I had a hard time getting them to set. I let them cool down as directed, but still had to beat them for quite some time and they were still not quite as “thick” as I would have liked.
it is mouth-watering recipe, sweet and salty, me and my friend are going to try this weekend ,thanks for the tasty recipe.