Old-fashioned Pecan Pralines are a classic Southern candy and a unique treat. These luscious, crunchy bites of heaven taste a little like a combination of creamy butterscotch, caramel, and roasted pecans, all wrapped up in a sugary, fudgy package!
Homemade praline candy, like my Oreo fudge packaged in an attractive tin, would make an exceptional gift for the foodies in your life or a coveted hostess gift. They are also a critical ingredient in my decadent Pralines and Cream Ice Cream, which I make during the holidays every year.
This easy praline candy recipe is courtesy of my sister, Chula, at the Pudge Factor Blog. She has been making these pralines for years, and they are always one of my favorite confections in her famous Christmas baskets!
Here’s what you will need:
- Light brown sugar – with its molasses flavor, adds a sweet caramel taste to this sugary confection.
- Light corn syrup – with its mildly sweet flavor, adds another layer of sweetness to this candy.
- Heavy whipping cream – adds a decadent richness to this candy.
- Butter – adds yet another layer of richness. I usually use unsalted butter, but you can also use salted with good results.
- Kosher salt – cuts the sweetness just a bit and enhances all of the other flavors.
- Pecan pieces – are the star of this show and add their nutty, buttery sweetness and crunch.
- Vanilla extract – brings all of the other flavors together into one delicious candy.
How to make this recipe:
- Preheat the oven to 350 degrees F. Place the pecan pieces on a baking sheet and lightly roast them for five minutes. Set aside to cool.
- Bring the sugar, cream, corn syrup, and salt to boil in a medium-size saucepan over medium heat. Stir the mixture constantly.
- Continue cooking and stirring the sugar mixture until it reaches the soft-ball stage, which is 236 degrees F. on a candy thermometer. This will take an additional six to eight minutes.
- Remove the mixture from the heat and add the butter. Do not stir. Let it stand until it cools a bit and reaches 150 degrees F on a candy thermometer. It will take anywhere from five to ten minutes to cool down.
- Add the pecans and vanilla and constantly stir until the candy begins to lose its gloss and thickens just a bit.
- Working rapidly, drop the candy, by heaping tablespoonfuls or a small cookie scoop, onto wax or parchment paper. Let stand until completely cool and firm.
- Store in a tightly covered container at room temperature.
Frequently asked questions:
Praline candy is a confection with a history as rich as they are flavorful. French settlers initially brought the pralines recipe, which only contained almonds and sugar, to New Orleans, where chefs modified the recipe by adding cream.
Because pecans are plentiful there, they also substituted pecans for the almonds. To this day, there are praline specialty shops in the French Quarter that make and sell nothing else but this intensely sweet praline candy!
Store in an airtight container at room temperature for up to a week, or you can freeze the candy in an airtight container for up to two months.
In New Orleans, most everyone pronounces this delicious candy “PRAH-leans,” but here in North Florida and along the Gulf Coast, the favorite pronunciation is “PRAY-leans.”
Whatever the pronunciation, pralines are a creamy, sugary treat, chock full of pecans, pronounced “pa-CONS” in our neck of the woods, not “PEE-cans.” A quick unscientific poll of my friends confirms both pronunciations!
Typically candied pecans like those in my recipe for Quick and Easy Stove Top Candied Pecans are only coated with sugar and sometimes egg whites while they are cooking. Praline pecans on the other hand are often coated in a much richer, butter, cream and sugar mixture.
It takes about 30 minutes for pralines to set properly. As long as you use a good candy thermometer that is accurately calibrated and cook the sugar mixture to the correct temperature, you shouldn’t have any issues.
Sharon’s tips:
- In making candy, the soft-ball stage means that when you drop a bit of the candy into cold water, you can form it into a soft ball with your fingers.
- Pralines are a delicate candy and keep better if you separate the layers of candy with wax paper or parchment paper when you store them.
- If you are toasting pecan halves instead of pieces, they will take about ten minutes instead of five.
More recipes with pecans:
If you like pecans as much as I do, you might also like these popular recipes, which also feature pecans: Southern Pecan Praline Cheesecake, Pecan Crusted Fish Fillets, Pecan-Crusted Chicken, Homemade Pecan Butter, and Easy Butter Pecan Cookies.
If you are interested in other southern-style recipes, you might want to check out these popular favorites: Classic Southern Potato Salad, Homemade Fresh Peach Ice Cream, Southern Cheddar Biscuits, and Southern Style Baked Mac and Cheese. Southern Sweet Potato Pie and Traditional Southern Style Cornbread round out the list. Here is a link to all of my southern recipes if you need more menu ideas or recipes.
Add finally, if you are making these for a Mardi Gras party, don’t forget to make Hurricane Cocktails so that it will indeed be a celebration!
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
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Old-Fashioned Pecan Pralines Recipe
Equipment
- Candy thermometer
Ingredients
- 3 cups light brown sugar firmly packed
- 1 cup heavy whipping cream
- 2 tablespoons light corn syrup
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter at room temperature
- 2 cups pecan pieces lightly toasted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees. Place the pecan pieces on a baking sheet and lightly roast them for five minutes. Set aside to cool.
- Bring the sugar, cream, corn syrup, and salt to boil in a medium-size saucepan over medium heat. Stir the mixture constantly.
- Continue cooking and stirring the sugar mixture until it reaches the soft-ball stage, which is 236 degrees F. on a candy thermometer. This will take an additional six to eight minutes.
- Remove the mixture from the heat and add the butter. Do not stir. Let it stand until it cools a bit and reaches 150 degrees F on a candy thermometer. This will take five to ten minutes. .
- Add the pecans and vanilla and constantly stir until the candy begins to lose its gloss and thicken just a bit.
- Working rapidly, drop the candy by heaping tablespoons full or use a small cookie scoop onto wax paper or parchment paper. Let stand until completely cool and firm.
Rebecca
hey. just wondering how I can make these without a candy thermometer? just time it? thanks
Sharon Rigsby
Hi Rebecca, you could also use a meat thermometer. If you don’t have either, you could try cooking the candy to the softball stage. Here is a link to an article (https://www.thespruceeats.com/soft-ball-stage-520376) that describes that process. Of course, that is also how we used to do it back in the day. I hope it turns out for you! Please let me know how it goes!
All the best,
Sharon
Linger
What a great idea for gift giving this Christmas! The recipe looks fabulous and I love all the tips you always share on your posts.
Gritsandpinecones
Hi Kristy,
Thanks so much!
Sharon