Best Southern Pralines Pecan Recipe

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These are seriously the BEST Southern Praline Pecans! With the amazing flavor of brown sugar and butter, these are pure heaven! A little bit candy and a little bit cookie, they melt right in your mouth!

collage of The Best Southern Pecan Pralines Pinterest

Southern Praline Pecans Recipe

I have been SO darn excited to share this Pecan Pralines recipe with you guys! After testing them for weeks with the help of my mother-in-law (a self-proclaimed pecan praline lover who tastes them wherever she goes), I’m telling you that these are the BEST Pecan Pralines. I’m completely addicted.

So What Makes Good Praline Pecans?

Well I imagine that may vary based on who you ask. And depending on the recipe you try or the shop you buy them from, they’re all different. There are a fair number of pecan pralines that I would describe as being quite firm – even hard – and I’m really not into that version.

And then there are some that are more grainy or even super chewy.

Personally, I like something that’s right in the middle of all of that. Not too soft, but definitely not hard. Not grainy and not chewy, but again, not hard. And definitely melt-in-your-mouth with lots of butter and brown sugar/caramel-y flavor.

What you will find in common between the various recipes is that pecan pralines consist of these main components – pecans, sugar, butter and milk or cream of some sort. There are a few additional things in these pralines that contributes to their flavor and texture and makes them a step above the rest.

Best Southern Pecan Pralines Recipe with bite takenBest Southern Pecan Pralines Recipe

Ingredients for Praline Pecans

  • Sugar/Brown Sugar – After testing various versions of these, we found the white sugar and brown sugar combination to be the best. When using all brown sugar, we ended up with a grainy and unappealing texture. When using all white sugar, you have to use baking soda to get it to caramelize and the flavor just isn’t quite the same. The combination of the two was the best – you get that classic brown sugar flavor, but without the graininess.
  • Heavy Whipping Cream – You could use any number of options here. Milk, half and half, cream (as I used), buttermilk and even evaporated milk all worked well. I liked the extra creaminess and straight forward flavor of the cream, but I also really liked the evaporated milk. It gave a unique flavor that was also very nice.
  • Butter – Adds totally necessary flavor that really adds to these pralines. It also helps to keep the pralines from getting too firm after sitting for a few days.
  • Baking Soda – While not totally necessary, this ingredient is key for me with these pralines. It not only enhances the brown sugar and caramel-y flavor and color, it also keeps them tender. If you leave it out, you’ll have a firmer praline. And finally, it contributes to helping the sugars dissolve fully, so that you don’t have a grainy praline.
  • Pecans – Clearly necessary here.
  • Salt – For flavor. Never underestimate the power of a little salt.
  • Vanilla Extract – Also for flavor.

Rows of Best Southern Pecan PralinesSouthern Pecan Pralines stacked

How to Make Southern Praline Pecans

  1. To make these Southern Pecan Pralines, you’ll first want to set up your parchment paper and have a tablespoon sized scoop ready to go. Once your mixture is ready, it can firm up quickly, so you don’t want to not be ready.
  2. Add everything to a sturdy pot except for the pecans, salt and vanilla extract. Heat it all over medium heat, stirring regularly. It’ll melt and seem like it’s taking it’s time getting going, but it will finally begin to boil.
  3. When the mixture foams up and beings to boil, stir constantly until it reaches 236 degrees. You will want to have a candy thermometer or something similar handy. Candy is sensitive to temperature.
  4. Once it’s at the right temperature, remove the pot from the stove and add the pecans, salt and vanilla extract. Stir vigorously with a rubber spatula for about 3 1/2 minutes. The mixture will begin to thicken and the longer you stir it, the thicker it will get. The thicker it gets, the firmer your pralines will end up. It may take 2-3 times of making these to get comfortable with knowing that it’s the right consistency, but generally the 3 1/2 minute mark works well.
  5. Finally, drop heaping tablespoons of the mixture onto the parchment paper and let them cool and firm up. You can spoon a praline or two and see if you like the amount they spread and if they spread too much, just stir them for a little longer.
  6. At this point, you just have to let them firm up. That’s probably the hardest part for me. They are so good, I just want to eat them all! They will be firm enough to handle within an hour, but do firm up more as they sit overnight.

pile of Pecan Pralines

Tips for the Best Praline Pecans

Use a candy thermometer. You want to make sure you have the right temperature or your pralines will not turn out correctly.

Have plenty of ingredients on hand. While I’m hopeful these will turn out great the first time around, they often take people 2-3 times to get just right.

Work quickly when scooping out the pralines, so the mixture doesn’t firm up too quickly.

Enjoy them!! These are seriously SO good! No store bough pecan praline will ever be the same after trying this homemade pecan praline recipe and they don’t take long to make. It’s a must! And if you need a little extra help, check out my video of the process below.

And last, but not least – this is the first in a series of cookies (even though this is kind of a candy) that I’ll be sharing over the next few weeks as we head towards Christmas. I’ve got some super fun things coming and I can’t wait to share them with you!

More Great Candy and Cookie Recipes

Pecan Caramel Turtle Candy Bars
No Bake Salted Caramel Coconut Macaroons
Quick and Easy Chocolate Fudge
White Chocolate Cranberry Fudge
Easy Salted Caramel Sauce


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southern pecan pralines recipe with bite taken
Recipe

Best Southern Praline Pecans

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: about 24 pecan pralines 1x
  • Category: Dessert
  • Method: Stove
  • Cuisine: American

Description

These are seriously the BEST Southern Praline Pecans! With the amazing flavor of brown sugar and butter, these are pure heaven! A little bit candy and a little bit cookie, they melt right in your mouth!


Scale

Ingredients

  • 1 cup (207g) sugar
  • 1 cup (225g) packed light brown sugar
  • 3/4 cup (180ml) heavy whipping cream
  • 4 tbsp (56g) unsalted butter, cut into cubes
  • 1/8 tsp baking soda
  • 2 1/4 cups (212g) pecan halves
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Instructions

1. Set out parchment paper for making the pralines on and have a tablespoon sized scoop hand and ready to go.
2. Add everything but the pecans, salt and vanilla extract to a medium pot and heat over medium heat. Stir regularly until it begins to foam and boil.
3. When it begins to foam and boil, stir constantly until it reaches 236 degrees.
4. Remove from heat and add the pecans, salt and vanilla extract.
5. Stir vigorously with a rubber spatula for 3 1/2 minutes, or until the mixture begins to thicken. The longer you stir, the thicker the mixture gets. You don’t want it to get too thick, or it’ll be hard to scoop the pralines and they’ll dry more firm.
6. Quickly drop heaping tablespoons of the mixture onto parchment paper and allow them to cool and firm. If the mixture is too thin and spreads more than you want, stir a little bit more. If the mixture starts to cool too much as you’re scooping, place it back on the warm burner (but don’t turn it on) and let it keep the mixture warmer. I find it helps to stir the mixture after every few scoops.
7. When pralines are cool and firm, store in an airtight container.

Keywords: pecan pralines, southern pecan pralines, praline pecans, pecan praline recipe, how to make praline pecans

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Recipe rating

139 Comments
    1. Lindsay

      There’s a little recipe card at the bottom of the post. If you’re having trouble finding it, there is a jump to recipe button at the top underneath the title.

  1. Sarah

    I made these for dessert after a shrimp creole dinner for a few ladies last night. They flipped for them (despite the fact that they were ugly as sin.) It was my first time making pralines at high altitude (6300ft). I need to adjust the boiling temperature a little more next time. But the texture and flavors were still incredible. One friend said, “I have a friend who sends me pralines from a special shop in Savannah and these are better.” I mean, that’s high praise! I felt like I did my New Orleans heritage proud. I’ve only been there a few times but my grandma grew up there and Aunt Sally’s is our baseline comparison for all pralines. Even my dad gave the flavor serious praise when I gave him one as a guinea pig. Thanks for a great recipe! Looking forward to perfecting the high altitude effects so they look prettier next time but the buttery/caramelly flavor of these can’t be beat.

  2. Melissa

    This recipe is so easy and delicious. I made 2 batches, 1 without toasting pecans and 1 with toasting the pecans, and I would have to say they both are delicious but toasting the pecans brought it to the next level.

  3. CC

    This is a GREAT recipe. Thanks for sharing. But you actually does NOT say when to add “salt” in your “How To Prepare” section. It’s only if people scroll further to see another section called “Instructions” that it says “salt” in section 4.
    Below, I copied & pasted the exact wording from step 4 in the “How to” section of your article so you can see the omission of the word “salt”. You may want to go back & update/add it for consistency in directions.
    4. Once it’s at the right temperature, remove the pot from the stove and add the pecans and vanilla extract. Stir vigorously with a rubber spatula for about 3 1/2 minutes. The mixture will begin to thicken and the longer you stir it, the thicker it will get. The thicker it gets, the firmer your pralines will end up. It may take 2-3 times of making these to get comfortable with knowing that it’s the right consistency, but generally the 3 1/2 minute mark works well.

  4. Cindy Duncan

    Wish I could give it 10 stars. Hands down perfect. I tried another recipe first. It turned out grainy. Probably something I did wrong. So I went on a search for another praline recipe. Thank goodness your reviews were so good. And I agree. Creamy, chewy and perfectly perfect. Even better than what used to be my favorite from local Mexican restaurant. Made them for a neighborhood gathering and everyone who tried them loved them. Thanks for the video too. This is the one. The search is over.

  5. JoKeeta

    I have never ever ever had a praline better than these! Girlllll, I can make a fortune from these pralines. Too bad I burned my pinky finger.

  6. Rebecca

    I absolutely love this recipe! This is my go to recipe when I am wanting to share. They melt in your mouth and I have received several compliments. I prefer the heavy cream, but use evaporated milk sometimes. And I add an extra pecans sometimes.

  7. Jennie

    I made these pralines Christmas week and they were heavenly!!!!  We had plenty to share but with a sick husband, I didn’t give any away.  We tucked some into the freezer in a zip lock bag- still delicious. Well, fast forward to this past weekend. I wanted to make them again but had the wrong recipe. I ended up tossing that batch in the trash. I’ve now written Lindsay’s down and put it in my favorites. I can’t wait to restock my supplies and make the yummy ones.  

  8. Marsha Goodman

    I followed the instructions exactly and made the best prallines I’ve ever tasted. This recipe is a keeper!

  9. Barbara Bowles

    These are fantastic to bad people don’t follow you instruction and video, it is so easy. Best instruction you gave was to be prepared before starting by measuring out all the ingredients and having all the needed instruments at the site they will be used in including the candy thermometer and parchment paper and the hot plate. Thanks for being so helpful and complete. 

  10. Mike

    PERFECT!  Being from south Louisiana, pralines are a favorite treat and this recipe is great. They tasted so much like my mom’s (oh course she didn’t use a thermometer, she would test it by dropping it in water to see if it balled up. The thermometer makes it so easy I feel like I cheated.😁). 
    I made two batches and cut back on the pecans on the second batch. The recipe seems to call for too much pecans … you could probably cut that in half (personal preference). 

  11. Kristi Gizinski

    I just made these for Christmas Eve and they turned out absolutely perfect! I followed the instructions to the letter. I’ve tried making these from a recipe I got while visiting New Orleans and that was a failure because they never set up. I used a candy thermometer for this recipe and they are just so fantastic that I will make these from now on. Thank you for sharing your amazing recipe!

  12. Elizabeth Robbins

    Just made these and they are perfect!! Followed instructions exactly. Soooo good! Thank you 😊 💓

  13. Courtney Nippert

    I made this recipe for the first time tonight and they turned out perfectly. I was looking for a recipe that resulted in less gritty pralines and these were it.

  14. lupe

    Love this easy to follow recipe.First time making pralines,taste good but  had issue with pralines sticking to wax paper. 

      1. Patricia Gammans

        They turned out awesome, scooped them into cupcake liners, will see how they travel like that. Fixing to make another batch to mail! And maybe eat…

    1. Rebecca

      Great idea. I used some to place the dried pralines in at work this morning. But I like the idea of pouring it in each liner. I have lots of cupcake liners and was going to donate them–but now will use these for my pralines. 🙂

  15. Julie Gilbride

    These are soooooo good!  Thanks for doing the research on ingredients for the perfect textured and great tasting praline!!!  I used chopped pecans as I prefer them over the large halves and also just had two cups. Also toasted them in microwave first.  Turned out amazing. They melt in your mouth. 

    1. Rebecca

      You did something wrong. I have made this recipe several times–timing, a good thermometer (cheapy from Walmart) to soft ball stage, and watching the video 2-3 times before helps me every time. I sometimes make them a little soft (extra time to firm up 4 hours)–best to start stirring more if that happens to thicken it–but not too long or it will harden in pot. If I mess up, it is because my timing is off. .

  16. Alice Redman

    I just made them and they are the best. I only had about 2/3 cup if half & half so I used evap. milk to make up the diff. Great flavor. I didn’t trust my thermometer so I double checked by testig with soft ball stage and it was good both ways.

  17. KP

    Love your recipes but this one didn’t turn out for some reason.

    I followed the recipe exactly and used a candy thermometer. I took the mixture off the heat when it was 236 and bubbling and mixed in the pecans / salt / vanilla. However 20 seconds after stirring in the pecans the mixture solidified and turned granular and crumbled to the touch. Any idea what went wrong?

    Thanks.

    1. Lindsay

      If you used a thermometer then it sounds like the temperature was probably correct. I wonder if maybe you cooked the mixture over too high of a heat and cooked it too quickly. With some things I find that trying to speed things up by heating it on higher heat can actually negatively affect the result.

  18. juliet mowry

    Why did my new candy thermometer never get past 200???? Stove on med. Finally gave up, stirred in 1/3 of pecans. Candy is grainy. Did not want to waste all of pecans. Darn!!

  19. Beverly Carroll

    I have made these 3 times and they are the best! Also tried another very different recipe that was also great but took longer and involved much more beating time. I love the white sugar and brown sugar combo.

  20. John

    May I ask if that nice, long-handled tablespoon scoop you use in the video is a coffee scoop? I can’t seem to find one like yours and I really like the length of it. Thanks!

  21. LARRY

    One more thing, I find that constant stirring as the mixture heats (scraping sides) may help to keep the sugar from crystallizing.

  22. LARRY

    You’ve made another winner. I subbed double the amount of baking powder for soda (I was out). Otherwise, followed the recipe exactly, choosing to lay the candy out on a parchment paper covered baking sheet, letting it cool, then cutting into squares with a pizza cutter. Great recipe though to use pecans I foraged myself. A digital thermometer is invaluable when making candy! You never have to guess.

  23. Michelle Martin

    Hi Lindsay,
    I’m originally from New Orleans and have been making pralines for 30 years now. This recipe looks great! I usually use evaporated milk but will try the heavy cream variation.  I live in Pittsburgh now and my oldest daughter lives in Louisiana and she is pregnant with her 3rd child. She’s craving my pralines so I’ll be making her a batch and shipping them to her. Do you have any tips on best shipping packing methods for pralines? I’ve done it before but from what I remember they crumbled.
    Thanks so much!
    Regards,
    Michelle

    1. Lindsay

      I haven’t ever tried shipping them, so I’m not sure. I could see how they’d crumble though. Maybe try wrapping them a couple at a time?

  24. Jamie Canfield

    Thank you for all your work in creating and posting all these wonderful recipes and videos! We also call them “pray-leens” here in central Texas. I’ve only ever heard the word “praw-leen” from Emeril Lagasse, so must be a New Orleans thing. Anyway my first try ended up a crystallized mess, though the flavor is delicious and I’m sure I can use them in another recipe. What might I have done wrong?

    1. Lindsay

      I’m glad you enjoy everything!

      As for the crystallizing, I’m not really sure. To a degree that can be normal. Is it something that you noticed while making them or after they cooled?

  25. TAMARA MILES

    This was my first time ever making any type of candy, and this recipe worked perfectly! How would you suggest adding bourbon?

  26. Kaylee

    These turned out perfect for me on the first try! Thank you for your very thorough instructions, and the video was super helpful. These taste just like the pralines in the  French Quarter — so happy to be able to get a taste of them at home!

  27. Meagan Provost

    First off, thank you for taking the time and resources to try and test recipes and then share with us all! Secondly, I was wondering if you have ever made these in advance and then frozen them for future use? Do you have any tips or suggestions on that? Or would it even work? Thanks so much!

    1. Lindsay

      I haven’t tried freezing them, but it should be fine. I’d separate them with parchment paper in an airtight container for up to 2 months.

      1. Julie

        Thanks for answering this question! I just made my first batch and they are perfect! I set the timer so I would stir for exactly 3 1/2 mins. My hubby licked the pan and said these are not good… meaning don’t give them as gifts because I want to eat them all!😂

    1. Lindsay

      I actually googled it, since I’ve literally never heard anyone pronounce it that way. Apparently it’s pronounced differently in different parts of the country. In Georgia and nearby, which is where I am, they pronounce it as I do. Apparently around Louisiana they are pronounced as you say. So I guess we are both correct! Hooray!

  28. Sherree

    I found this recipe very easy to follow and use. Living in New Orleans for several years, I developed a love for this delicious sweet treats. Mine set up perfectly, I could have stopped stirringvat about 2 1/2 minutes (I went to 3 and they had started to get rather thick). I also prefer a little less pecans in mine, but that’s personal preference and next time I’ll just cut them back a little bit. 🙂 My husband thought they were really good, so I’m taking that as a win. I will definitely use this recipe in the future. Thank you!

  29. Sharon

    This recipe is a definite keeper, I had to contain myself, I made these at the request of my husband, I don’t have a thermometer that reads that high so I just cooked it on medium for 25 minutes. Will be making these again. Soo good.

    1. Lindsay

      I don’t know anything about high altitude baking, so I don’t know if that would have an effect or if it’s something else. I’m sorry.

  30. Arvind

    These turned out tasting great. However, I am having the same problem as some of the others that it doesn’t firm up like the ones I have had from stores. Even after 2 hours they are soft and haven’t hardened. Not sure if they harden overnight? What could I be doing wrong? I stirred for a little longer than 3.5 minutes and correctly measured the ingredients and the temperature.

    1. Lindsay

      So when you stir, you need to do it VIRGOROUSLY. Like, a serious arm workout. It affects the texture and firmness of the pralines. If they are kind of translucent and don’t firm up all the way like that, it seems like a stirring issue.

  31. Rhonda

    I just finished making the recipe… turned out beautifully…still waiting for them to set, so haven’t tasted yet… I’m sure I will be making again soon.. thanks for sharing

  32. Gillian NW

    This has to be the simplest and best praline recipe I’ve tried. Will be keeping this for future praline cravings. Amazing and to the point. I doubled the recipe without issues.

    1. Sandy

      These turned out perfect and just as delicious as the ones from New Orleans. Doubled the recipe without any issues. Will be making again!

    1. Lisa L.

      I doubled it and I couldn’t scoop it out fast enough and it was setting up in my pot. I just made the recipe twice. 

    1. Lindsay

      I’m not really sure that there is a substitute that would work as well. I didn’t test it with other kinds of milk. If you were going to try though, I would suggest whole milk.

      1. Cynthia Warren

        I used evaporated milk and they were awesome! Bet you could also use half and half! 

  33. Traci Tran

    OMG! 😱😱😱😱😱
    THESE WERE THE ABSOLUTE BEST IVE EVER EATEN! My husband even woke up in the middle of the night and snuck in the kitchen for some! I’ve tasted many others traveling and they don’t compare! I bake on a daily basis because I love to make sweets for my bible study and my church family. I made one batch last and I am going to make 4 more today! YESSSS!! They do melt in your mouth! These are the best pralines in JESUS NAME!! 🙌🏻🙌🏻🙌🏻
    Thank you Lindsay! 

  34. Loneka

    Oh my gosh! I’m from Louisiana but I no longer live there. I always like make dishes from home and I came across this recipe. These are the best pralines I have ever made. They were so good! Thank you!

  35. Debbie Maratea

    Thank you so much – I made a test batch yesterday and they are amazing!! This is definitely a keeper recipe!!

  36. Debbie Maratea

    How long do these stay fresh? I am hosting a Fajitas and ‘Ritas wedding shower and want to make these for the party favors. Can I make them a week in advance and still have them taste fresh?

    1. Lindsay

      Yes, I would say they should be fine for a week. They slowly firm up over time as they sit. But they should still be plenty delicious. I think I held onto these for maybe a week and a half or two weeks at one point and they were still good.

  37. Sharon

    What was your comment to the lady that said she followed the recipe but the pralines did not “set properly “. Please help because this has happened to me before. 

    1. Lindsay

      So if they don’t set properly, there’s a couple options. If you didn’t use a candy thermometer, it’s possible they weren’t cooked to the right temperature. I’m going to go ahead and assume that they were cooked to the right temperature. If that’s the case, then it probably has to do with needing to stir them for longer. If you were to scoop them out straight after cooking them, they would kind of look like thin puddles of caramel and be less opaque. The longer you stir the mixture, the more it thickens, the more opaque it becomes and the firmer they set. So if you watch the video, you can see that part way through stirring I actually scoop one out and then decide to stir a little bit longer because it spreads a touch more than I want it to. The more you stir them, the better they are going to set, up until a certain point. If you stir them too long, they may end up drying really firm. The three-minute guideline I give in the recipe is a pretty good one. But if you need to stir a little longer, you definitely can. Make sure you’re string it vigorously. And if none of that helps, and it’s possible ingredient was mis-measured. I hope that helps!

      1. Lindsay

        Pam – there are a lot of troubleshooting tips in the blog post if you read through it, including several suggestions for why they wouldn’t have set. You would likely find some help and be able to be successful. I tested this recipe very thoroughly and I know it works – hands down.

  38. Kim

    This recipe looks delicious. I don’t have enough pecans on hand. Do you think it would still taste good if I added some almonds Into the mix? 

  39. PLZDNR

    Absolutely the BEST! I toasted the pecans first and they turned out perfectly! VERY highly recommend this recipe! 

  40. Molly

    Made these late on Christmas night for some sugar-hungry dinner guests. My first time making pralines and I managed to break my thermometer, but they still turned out perfectly! They were incredibly addictive and reminded me of authentic, fresh pralines from New Orleans. Thanks so much for this recipe. I plan to make a double batch for a belated holiday gift.

  41. Omega Patrick

    I’m not sure what happened but mine did not set properly. The mixture tastes great, but they were runny and would not firm up enough. I followed the recipe exactly.

    1. Patricia Otworth

      Same with mine……………I see by another comment that the problem may be that I used dark brown sugar……Other than that, I followed the recipe exactly, even ran out to buy a candy thermometer for it…!           What did you do with them?       I’m thinking maybe melting them down and serving over vanilla ice cream…. hate to waste the beautiful pecans that I purchased from a farm…..

      1. Tara Ann

        I had the same issue the first two times I made them. Then I realized the humidity in my house was really high due to the current weather and it affected how they were turning out (not firming up). Tried again a few days later with lower humidity and sunny weather, and they were perfect!

  42. Ruthie

    My husband loved them.  He said they didn’t taste as sweet as some he’s had.  Don’t know how since they’re mostly sugar.  Nonetheless, they were a big hit.  They were much easier to make than I expected, too.

  43. Renee

    I made these last night for a holiday party. Very tasty. I need to work on the presentation a bit. I messed up the first batch by not heating long enough. After finishing, I reheated the second batch and added just a little bit of cream. Dropped on the parchment and they came out really good. I was shockedc

  44. Karla

    I just made this recipe.  They are perfect! I would say this is the best tasting praline I have ever had.  I will not be buying them anymore! This recipe is easy and perfectly delicious!  Can’t wait to make them for Christmas gifts!

  45. Holly Powless

    These are great and very easy!!! I’ve never made pecan pralines before, but I’ve always loved them and always buy them when I see them in a gift shop. When I saw this recipe, I thought I’d give it a go. They turned out great, even though I forgot to add the baking soda. Because they were so yummy, I thought I’d make them again the next morning for Thanksgiving! My Mother and sister loved them and my Mother asked me for the recipe!

  46. Barry

    Yum! So good! Everyone who tried them loved them! My mom used to love making these. She is no longer with us, so it was very special to create something that was meaningful to her. Thank you for continuing to share your awesome recipes!

  47. Gale

    How can I get your video on your different ways you can decorate with different tips sent to my Facebook page? Please send your answer to my email address. Thank you

  48. Jayne

    I haven’t made these so I can’t rate them – but they look so good! Quick question – do you prefer light brown sugar or dark brown sugar? Do you think it would make a difference?

    Thank you!

    1. Lindsay

      I used light brown sugar when making them. It might make a slight difference. Dark brown sugar has more molasses in it, so more moisture. It could affect the way the pralines firm up.

      1. Barbara

        These are the best, I have tried recipes for years, and this is the ONE, thank you, have made 4 batches in 3 weeks

    2. Cynthia

      Is there a reason you wouldn’t toast the pecans first? I’ve usually always eaten them with raw pecans but cooked have such a better flavors is it just tradition they are only used raw?

      1. Lindsay

        You could really do it either way. I agree that pecans tend to have better flavor when toasted. I did test that with these though and didn’t notice a big difference. That said, you totally could toast them.

      1. Gabby

        I tried to make a different recipe and this one was significantly better! I didn’t use a candy thermometer and just guessed and they still came out great. I used the dropping some of the mixture in a cold glass of water and once it was a perfect ball of caramel, I took the mixture off the heat and stirred.

      2. Bob

        Thanks for the recipe. You might want to check on the ingredients in step 4.  Need to include “salt”. I only read “add the pecans and vanilla”. No mention of actually adding the salt in step 4. Sorry for being Obnoxious. 

      3. Lynnette

        I have 30 yrs. of candy/baking experience. THIS IS BY FAR THE BEST PRALINE RECIPE! I think the mix of white sugar/light brown sugar is the success key. It does need to be done in single batches, as it will cool & firm up quickly. Also, once the temp hits 236° be ready to move fast!. I set mine up in single serve shallow tid-bit cups. They came out just beautiful. And the taste: creamy, crunchy with just a tang of saltiness. Just fabulous. Thank you.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12