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Posted by Aimee 94 comments
Published: Aug 24, 2019 Last Updated: Mar 1, 2024
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Pecan Pralinesare 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 aredelicious. 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 pecansfor 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
How do you store homemade pecan pralines?
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.
Why are my pralines so runny?
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!
Why did my pralines turn white?
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
SavePinPrint
Pecan Pralines Candy
4.62 from 44 votes
By: Aimee
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.
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Rest Time: 25 minutes minutes
Total Time: 55 minutes minutes
Servings: 36 candies
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
Calories: 170kcal, Carbohydrates: 22g, Protein: 1g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Cholesterol: 14mg, Sodium: 9mg, Fiber: 1g, Sugar: 22g
Course: Candy
Cuisine: American
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
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.
