• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Grits and Pinecones
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Mardi Gras
  • Valentine’s Day
  • All Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Grits and Pinecones » Recipes » Desserts

    Old-Fashioned Pecan Pralines

    December 22, 2021 by Sharon Rigsby 2 Comments

    Jump to Recipe Print Recipe
    Pinterest pin showing a plate of pralines.

    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!

    Praline candy on a bronze plate.

    Homemade praline candy 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:

    Ingredients for pralines including butter, pecans and brown sugar.
    • 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:

    1. 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.
    Chopped pecans on a baking sheet.
    1. Bring the sugar, cream, corn syrup, and salt to boil in a medium-size saucepan over medium heat. Stir the mixture constantly.
    Sugar, cream, and butter in a saucepan.
    1. 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.
    Pralines cooking in a saucepan.
    1. 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.
    Pats of butter in a mixture of brown sugar, cream and butter in a saucepan.
    1. Add the pecans and vanilla and constantly stir until the candy begins to lose its gloss and thickens just a bit.
    Chopped pecans added to a praline mixture in a saucepan.
    1. 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.
    Pralines cooling on a piece of parchment paper.
    1. Store in a tightly covered container at room temperature.
    Praline candy on a bronze plate.

    Frequently asked questions:

    What are pralines?

    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!

    How to store the 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. 

    How do you pronounce pralines?

    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!

    What’s the difference between candied pecans and praline pecans.

    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.

    Why won’t my pralines get hard?

    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, Oven-Baked 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!

    Pecan praline candy on a plate.

    Old-Fashioned Pecan Pralines Recipe

    Sharon Rigsby
    Old-Fashioned Pralines are a classic Southern candy. These luscious, crunchy bites of heaven taste a little like a combination of creamy butterscotch and caramel, all wrapped up in a sugary, fudgy package.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 1 hr 25 mins
    Course Dessert
    Cuisine Southern
    Servings 36 pralines
    Calories 157 kcal

    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.

    Notes

    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.
    If you are toasting pecan halves instead of pieces, they will take about ten minutes instead of five.
    Store the pralines 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. 
    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 with your candy setting up.

    Nutrition

    Calories: 157kcalCarbohydrates: 21gProtein: 1gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 12mgSodium: 17mgPotassium: 45mgFiber: 0.4gSugar: 20gVitamin A: 150IUVitamin C: 0.4mgCalcium: 4mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    More Dessert Recipes recipes

    • Chocolate Ganache Tart & Raspberry Sauce
    • 33 Romantic Desserts for Valentine’s Day
    • Heart-Shaped Chocolate Cake with Cherries
    • Charleston Chewies with Brown Butter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Linger

      November 30, 2018 at 9:26 am

      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.

      Reply
      • Gritsandpinecones

        December 01, 2018 at 6:07 pm

        Hi Kristy,
        Thanks so much!
        Sharon

        Reply

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have well over 50 years of experience in the kitchen, and there is nothing I like better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    Celebrate Mardi Gras with these easy recipes:

    • 24 Mardi Gras Recipes & Menu Ideas 2023
    • New Orleans-Style Shrimp Creole with Spicy Cajun Cream Sauce
    • Old-Fashioned Pecan Pralines
    • Easy Mardi Gras Hot Muffuletta Dip – A Flavorful Appetizer
    • Creole Shrimp Toast – Easy & Cheesy
    • Bourbon Ice Cream

    More Mardi Gras recipes:

    Popular Recipes

    • Quick and Easy Hoe Cakes (Fried Cornbread)
    • Blackened Grouper
    • Classic Southern Potato Salad
    • Quick and Easy Hanky Panky Recipe
    • Best Southern Crispy Fried Oysters
    • Southern Fried Fish
    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    More Recipe Categories

    • Appetizer Recipes
    • Beef Recipes
    • Bread Recipes
    • Breakfast Recipes
    • Chicken Recipes
    • Cocktail Recipes
    • Condiments, Jams, Jellies, Sauces, and Salad Dressings
    • Dessert Recipes
    • Game Day and Tailgating Recipes
    • Healthy Recipes

    More…

    • Lunch Recipes
    • Main Dish Recipes
    • Pork Recipes
    • Salad Recipes
    • Seafood Recipes
    • Side Dish Recipes
    • Snack Recipes
    • Soup Recipes
    • Southern Recipes
    • Southern Peas (Cowpeas) Recipes

    Grits and Pinecones

    • About
    • Contact
    • Privacy Policy
    • Legal Disclaimer

    Copyright © 2023 Grits and Pinecones® · Privacy Policy · Legal Disclaimer

    • 286Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email
    1867 shares