Southern pecan pralines are a sublime sweet snack, perfect for the holiday season. A cross between candy and a cookie, they have a crumbly melt-in-your-mouth quality and a depth of flavor that never fails to satisfy.
They are so simple to make, and all the ingredients are easy to source. Rich, sweet, crunchy, and delicious, these pecan pralines are a sweet-toothed nut lover's dream, the perfect way to get a next-level treat that is a solid crowd-pleaser.
Back in 1997 (now I feel old!), I visited New Orleans, and the pecan praline was hands down my favorite dessert. I still have fond recollections from this memorable trip, and finally, years later, I got to replicate it at home! Don't forget, you can use other nuts if you're not a fan of pecans.
Why you'll love this Southern pecan praline recipe
- An enticing mix of soft and creamy and pleasingly crunchy textures
- Pecan candy is the perfect recipe for the holiday season
- Pecan pralines need minimal ingredients
- The ideal homemade gift-giving treat for friends and family
Equipment needed
There are a few items you'll need for this delicious pecan pralines recipe:
- Baking sheet – a quality non-stick baking sheet is needed to bake your delicious pecan pralines
- Medium-sized heavy saucepan – a medium-sized heavy-bottomed saucepan is essential for making Southern pecan pralines. Be sure your pan is not too big. This will make it easier to control the temperature of your pecan praline mixture
- Wooden spoon – a quality wooden spoon is best for mixing up your delicious caramel filling
- Cookie scoop – use this to scoop out your pecan praline mixture onto the baking sheet
- Candy thermometer – timing is the key to getting the perfect pecan pralines. Use a candy thermometer to ensure you get your timing right, and you'll end up with the ideal texture for your Southern pecan pralines
- Kitchen scales – again, precision is key, and a good set of kitchen scales always helps when baking
How to make pecan pralines
Place the sugar, butter, and half-and-half in a heavy saucepan.
Stir over a low heat until the sugar has dissolved. Turn up the heat and let it bubble until it reaches between 235-240°F (soft ball stage).
Remove from the heat then cool for 5 minutes. Add the pecans and vanilla extract. Beat for 2 minutes.
Drop spoonfuls of the mixture onto parchment paper. Let it set. Enjoy!
Top tips
The perfect pecan praline is all about the right consistency. It should be firm but not too hard and creamy without being sticky.
What to serve pecan pralines with
A salad
Although these Southern pecan pralines are mainly enjoyed as a sweet snack or festive treat, you can add them chopped/broken into a green salad for a lovely, nutty crunch.
Think spinach, kale, rocket, or chard-based salads to get the best out of these pecan pralines.
As an ice cream topping
The wonderful caramel crunch and toasty sweet taste make these pecan pralines an irresistible topping for ice cream. Scatter them on top of a couple of your go-to ice cream scoops for a deliciously decadent treat.
For a sweet treat, drizzle some corn syrup on top.
As a baking ingredient
Pecan cookies ,pecan cobbler and pecan pie pumpkin cheesecake are excellent recipes that can get the best out of pecan pralines.
Variations to this recipe
Chocolate pecan pralines
Add ⅓ cup of cocoa powder to turn this into a chocolate pecan praline recipe!
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Almond or hazelnut pralines
Original praline recipes, as made in France, call for almonds. With so many pecans available in the US, it makes sense to go with pecans. However, if you want to go a little more European, go with almonds.
You can also go with hazelnuts for this praline recipe.
Popular substitutions
Vanilla paste for vanilla extract
You can swap out the vanilla extract for vanilla paste at a like-for-like ratio.
Evaporated milk in place of cream
You can replace the cream with evaporated milk for an extra indulgent flavor.
Whole pecans
If you prefer the shape of whole pecans, feel free to swap them in for the chopped pecans.
Unsalted butter
You can replace salted butter with unsalted. Be sure to add a pinch of salt to the mixture.
Top tips
- Be sure to use the correct pan size. If your pan is too large, you'll have more candy against the hot surface of the pan. This will make it harder to regulate the temperature. A medium-sized quality pan with a heavy bottom base is ideal.
- Once your mixture reaches the softball stage, allow it to cool for five minutes before adding the pecans and vanilla extract. This helps achieve a delicious cookie-like texture to the praline pecans.
- Don't put cold pecans into the mixture. Even if you skip toasting and prefer regular pecans, ensure they aren't straight from the fridge or freezer. Please bring them to room temperature first.
- If you scoop the mixture onto the baking sheet and it starts to puddle and spread, it's not ready. Keep mixing until it's thicker!
- Scoop out the mixture quickly, as it will carry on heating. If you notice it has become dry and crumbly, add a teaspoon or a tablespoon of hot water and mix again.
What are pecan pralines made from?
Southern pecan pralines are traditionally made by combining brown sugar, milk condensed milk, butter, cooking the mixture to form a caramel sauce, then adding pecans. This is then cooled slightly, portioned out, and baked in the oven.
What's the difference between pecans and pralines?
Pecans are nuts native to the Southern US and Northern Mexico. They are smooth and brown with a sweet, buttery flavor.
Pralines are candies made by mixing brown sugar, butter, and milk, then leaving them to set.
Do you need to toast the pecans?
Yes. Toasting the pecans brings out their natural oils and enhances their flavor. When you make them, make sure you spread the pecan halves out in a single layer on a baking sheet. This way, you can toast them evenly.
Where do pecan pralines come from?
Southern pecan pralines originated in Louisiana in the 19th century. However, before pecan pralines came to the South, they were a favorite French sweet traditional treat.
French settlers brought the praline recipe to Louisiana well over 100 years ago. The original praline recipe is for almonds, a very popular nut for baking in France.
Pralines originated in France. The name praline refers to whole almond coated in hard caramel. When Americans adopted and adapted the recipe, they added cream, and with so many pecans available in the US, almonds were replaced with pecans.
This way, the classic Southern praline was created. It's been a hugely popular snack ever since.
How do you store pecan pralines?
Once you've allowed the pecan pralines to set and cool completely, store them in a suitable container. They can be kept at room temperature for up to two weeks
Can you freeze pecan pralines?
Absolutely! Make these well in advance, ahead of the holiday season.
Pecan pralines can be frozen for up to two months. If you freeze them, ensure they are well-wrapped in cling film and stored in an airtight container. This will prevent freezer burn.
Why are my pecan pralines too sticky?
If your pralines are too sticky after setting, they usually need more beating. Next time, beat them a little longer after adding the pecans.
Why are my pralines too soft?
You need to avoid over-beating the caramel mixture. Get the sweet spot and beat until the pralines thicken and lose glossiness. This should only take around 2 minutes.
Why do I have grainy pralines?
It could be because of two reasons. Either you cooked your praline mixture for too long or at too high a temperature.
This will be the case if you notice the mixture turns overly dry and crumbly. Add a tablespoon of hot water into the mix and stir. This could help to rescue the mixture.
Be careful to cover the mixture, too. Using a candy thermometer is the way to go!
How do you know when pecan pralines are done?
They'll look powdery outside without that overly dark brown burned appearance. It shouldn't take too long – it will be perfect as soon as the temperature reaches the softball stage.
How long does it take them to set?
It could be 30 minutes, an hour, or up to an hour and a half.
Why do my pecan pralines have white spots on top?
Don't worry; it's normal and part of the baking process!
More amazing dessert recipes
Got a sweet tooth? Try some of these:
- Apple and rhubarb crumble – a classic crumble recipe, this gets the best out of the highly underrated rhubarb
- Apple crumble slice – a delicious twist on the humble crumble, this gloriously simple recipe riffs on the traditional dish by reshaping the crumble into bitesize pieces
- Apple and plumb crumble – similar to the blackberry and apple crumble, this uses the delicious duo of apple and plumb. If you find yourself with a glut of plumbs, this is the recipe for you!
- Salted caramel crumble – the toasted caramel flavors are to die for! An incredible dessert that is indulgent and easy to make
- Rhubarb and pear crumble – another excellent rhubarb crumble, this time with the addition of pear; it's the perfect summer pudding.
- Biscoff rocky road is an irresistible rocky road recipe that is delicious. Make a batch and watch them go in sixty seconds!
- Jammie Dodger blondies – the ultimate in old-school sweet treat heaven! These are perfect for any time of year
- Dessert tortilla wraps are a delicious viral recipe that started on TikTok and became an internet sensation. These dessert tortilla wraps are genuinely delicious. The best thing is that they’re so adaptable… you can use your favorite fillings. Enjoy breakfast for a decadent weekend treat!
- Kinder cookies – these cookies are outstanding. The perfect combination between soft and doughy cookie and chocolate heaven
- Malteser tiffin is a similar recipe with dates and a more intense chocolate flavor.
- Peanut butter and pecan brownies – these brownies are, off-the-scale, incredible!
- Eggnog waffles are the perfect breakfast treat for the holidays or year-round. If you've never had eggnog waffles, you're in for a treat
- Chocolate fairy cakes with Amarula buttercream – these little chocolate delights are pure heaven! The secret is Amarula… an excellent South African liqueur that has a unique taste
📖 Recipe
Pecan Pralines
- Total Time: 35 minutes
- Yield: 24 pralines 1x
- Diet: Vegetarian
Description
Savor the sweetness of the South with our Pecan Pralines recipe. Creamy, caramelized perfection in every delightful bite!
Ingredients
- 2 cups pecan halves
- 1 ½ cups granulated sugar, packed
- 1 ½ cups light brown sugar, packed
- 1 cup half-and-half / single cream
- 6 tablespoons salted butter
- 1 teaspoon vanilla extract
Instructions
- Toast the Pecans: Preheat your oven to 300°F (150°C). Spread pecan halves on a baking sheet and toast them for 10 minutes. This step will bring out their natural oils and enhance the flavor.
- Mixing the Ingredients: Take a medium-sized heavy saucepan. Pour in the granulated sugar, light brown sugar, and half-and-half. Add the butter. Place the saucepan over medium heat.
- Cooking the Mixture: Stir the mixture continuously using a wooden spoon. Keep stirring until the sugar fully dissolves, and the mixture starts boiling.
- Monitoring the Temperature: Let the mixture cook, and use a candy thermometer to monitor its temperature. Take the saucepan off the heat once it reaches between 235-240°F (soft ball stage).
- Cooling and Adding Flavors: Let the mixture cool for about 5 minutes. Then, stir in the vanilla extract and the toasted pecans.
- Beating the Mixture: Beat the mixture with the wooden spoon. The key is to do this until the pralines thicken and lose gloss, which should take around 2 minutes. Be careful not to overbeat to avoid the mixture crumbling or under beat, which would result in soft pralines.
- Shaping the Pralines: Quickly spoon out heaping tablespoons of the praline mixture onto a parchment-lined baking sheet. If the mixture hardens in the pan, add a teaspoon of hot water to keep it workable.
- Setting and Storing: Allow the pralines to cool and set at room temperature. Once set, store them in an airtight container. They can be kept at room temperature for up to two weeks or frozen for up to two months.
Notes
- Consistency is Key: The perfect praline is all about the right consistency. It should be firm but not too hard and creamy without being sticky.
- Storing Tips: If you freeze them, ensure they are well-wrapped to avoid freezer burn.
- Handling Sticky Situations: If your pralines are too sticky after setting, they usually need more beating. Next time, beat them a little longer after adding the pecans.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Boil
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 190
- Sugar: 25.5 g
- Sodium: 36.1 mg
- Fat: 9.6 g
- Saturated Fat: 2.5 g
- Trans Fat: 0.1 g
- Carbohydrates: 26.9 g
- Fiber: 0.9 g
- Protein: 1.1 g
- Cholesterol: 8.1 mg
Susan B
Oh, my! How utterly delicious. I'll have to try these.