These are seriously the BEST Southern praline pecans. With buttery brown sugar flavor and sweet, nutty crunch, they’re little bites of pure heaven! A little bit candy and a little bit cookie, these easy pralines melt right in your mouth, perfect for holidays and snacking.
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.
There are a fair number of pecan pralines that I would describe as being quite firm, even hard. And then some are more grainy or even super chewy. With this recipe, we set out to create something right in the middle. Pralines that are sweet, buttery, smooth, and melt-in-your-mouth.
Enjoy them!! These are seriously SO good. No store-bought pecan praline will ever be the same after trying this homemade pecan praline recipe, and they don’t take long to make. You might also love my praline pecan brownies and praline cheesecake. And if you need a little extra help, check out my video of the process below.
What’s the Secret to Perfect Pecan Pralines?
What you will find in common between various recipes is that pecan pralines consist of these main components: Pecans, sugar, butter, and milk or cream. There are a few additional things in these pralines that contribute to their flavor and texture and make them a step above the rest:
- Two types of sugar. Personally, I like my pralines not too soft, but definitely not hard. Not grainy and not chewy. And definitely melt-in-your-mouth with lots of butter and brown sugar flavor. Using a combination of brown sugar AND white sugar helps achieve this perfect middle ground.
- A helping hand from baking soda. Just a little, to keep the praline consistency smooth and not too firm, and the flavor rich and caramelized.
- The right cooking technique. I recommend a candy thermometer for this recipe. It’s super helpful in tracking the temperature, which is key in homemade caramel recipes. I cover the exact technique that I use to make buttery, perfect pralined pecans every time.
And last, but not least, this is the first in a series of cookies (even though this is technically 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! In the meantime, also check out more sweets like buckeyes, saltine toffee, and classic chocolate fudge.
Ingredients for Praline Pecans
Here are the ingredients you’ll need to make Southern praline pecans. Scroll to the recipe card below for precise measurements.
- Sugar – After much testing, I found a combination of white sugar and brown sugar to be the best for making pralines. All brown sugar yielded a grainy, unappealing texture. On the other hand, white sugar required baking soda to caramelize, and the flavor just wasn’t the same. Using both sugars was best for a rich, caramelized flavor without graininess.
- Heavy Whipping Cream – Half-and-half, cream (as I used), buttermilk, and even evaporated milk all worked well. I liked the extra creaminess and straightforward flavor of the cream, but I also really liked the evaporated milk. Whole milk doesn’t have the same fat content, so your pralines may turn out thinner.
- Butter – Butter is a key ingredient in terms of flavoring and keeping the pralines from getting too firm. I use unsalted butter. If you’re using salted butter, I’d suggest reducing the added salt in the recipe by about half, or to taste.
- Baking Soda – While not totally necessary, I include baking soda in my pralines. It not only enhances the brown sugar and caramel-y flavor and color, but it also keeps them tender. If you leave it out, you’ll have a firmer praline. Finally, it helps the sugars dissolve fully, so that you don’t have a grainy praline.
- Pecans – Clearly necessary here. This might seem funny, but make sure your pecans are at room temperature. If they’re cold, it can impact how the praline sets.
- Salt – For flavor. Never underestimate the power of a little salt. See the note above if you’re using salted butter, as you’ll need less.
- Vanilla Extract – Also for flavor. Vanilla paste makes a good 1:1 substitute if needed.
How to Make Praline Pecans
Making pralines from scratch really comes down to temperature control and proper stirring. Don’t worry if your praline pecans don’t come out exactly right the first time. Chances are, even if they’re not perfect, they’ll still taste delicious!
- Prepare your tools. 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 want to be able to move fast.
- Make the glaze. Add the sugars, heavy cream, butter, and baking soda to a sturdy pot. Heat it over medium heat, stirring regularly. It’ll melt and may seem like it’s taking its time getting going, but it will finally begin to boil.
- Cook to 236ºF. When the mixture foams up and starts to boil, stir constantly until it reaches 236°F. You will want to have a candy thermometer or something similar handy. Candy is sensitive to temperature.
- Stir in the pecans. Once it’s at the right temperature, remove the pot from the stove. 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 be. 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.
- Shape the pralines. 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.
- Let them set. 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.
Getting to the Soft-Ball Stage
While a candy thermometer is the easiest way to tell if your praline has reached the right temperature, you can also test that the praline reaches the “soft-ball stage”. Drop a small amount of the boiling caramel into cold water. Caramel that’s heated to 235ºF and 240ºF will form a soft, flexible ball that you can flatten between your fingers. At this stage, it’s ready to remove from the heat and stir.
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.
- Don’t over-stir. Take care not to over-stir your pralines at the end of cooking. Even if they’re cooked to the right temperature, overmixing can make the pralines too firm once they cool down.
- Do a tester. On the other hand, not enough stirring or undercooking can make pecan pralines too soft. If you scoop one or two out and they seem to spread a lot, try stirring a little longer.
- Use a wooden spoon. Avoid plastic utensils when working with hot candy, as they run the risk of melting. I’m also not a fan of metal spoons as they tend to conduct heat. I recommend a sturdy wooden spoon or spatula.
- 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.
How to Store
- Store airtight. Homemade pralines can be stored airtight at room temperature for 2-3 weeks. They do start to dry out and crystallize with time. If you’re making these ahead for the holidays or otherwise, consider freezing them.
- Freeze. Pre-freeze the cooled pralines on a baking sheet, and then transfer them to a freezer bag or container. Use sheets of parchment paper to separate any layers. Freeze for up to 2 months and thaw at room temperature when ready to serve.
Watch How They’re Made
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Best Southern Praline Pecans
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Ingredients
- 1 cup (207g) sugar
- 1 cup (225g) packed light brown sugar
- ¾ cup (180ml) heavy whipping cream
- 4 tablespoons (56g) unsalted butter (cut into cubes)
- ⅛ teaspoon baking soda
- 2 ¼ cups (212g) pecan halves
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Set out parchment paper for making the pralines on and have a tablespoon sized scoop handy and ready to go.
- 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.
- When it begins to foam and boil, stir constantly until it reaches 236°F.
- Remove from heat and add the pecans, salt and vanilla extract.
- Stir vigorously with a rubber spatula for 3 ½ 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.
- 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.
- When pralines are cool and firm, store in an airtight container.
Video
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Categories:
Christmas, Cookies, Holidays, Other Sweets, Recipes, Recipes with video, Sweets and Treats, Thanksgiving,
Wellllllll, I murdered these pralines. I followed the recipe to the tee, but they hardened almost coming off the burner. I know it’s a “me” problem. I’ve never made these in my life, sad right. Im 69 and never been a baker or candy maker. I try and fail. My neighbor makes these every Christmas and gives me some. I love them. The ones I made tastes delicious but crumbled. I just broke them up and the grandkids loved them. It’s basically praline covered pecans. Lol. Great taste, just not in a cookie form.
I’m sorry they were too firm. If you give them another try, you want to be sure to cook them to the right temperature. If you have a candy thermometer, that’s best. And then when you stir them at the end, you don’t want to over-stir or that will cause them to be too firm as well.
If they harden too quickly, just put the pot back on the burner for a quick couple minutes, and add a few drops of water. They’ll soften back up just long enough to get them all spooned out.
I think the difference is between US cups and Imperial cups. They seem to be quite different.
Perfect every time! Thank you!
So glad to hear that!
Recipe worked beautifully! Used evaporated milk and are absolutely delicious!
I’m so glad you enjoyed them!
Thank you so much, for sharing this recipe! I will pass it along to each of my two Granddaughters who will treasure this recipe for years to come!
I’m so glad you enjoyed it! 🙂
Chalky and not nice – I followed the recipe and the temperature was bang on – I have no idea why they went chalky
If everything else was correct, you could have over mixed them. If you stir for too long, they will be too hard.
Would results be the same using Coconut sugar for both sugars
I honestly haven’t tried coconut sugar in these. I know coconut sugar has different properties than regular sugar, so the way it caramelizes and at what temperature will vary and affect the outcome.
Came out great the first time! Delicious and different than regular Christmas cookies!
Awesome! Glad to hear it!
Just finished making a batch for the first time. Followed your recipe exactly and these dogs came out perfect! I was expecting to have to stand at the stove and stir for an hour but that wasn’t the case. Stirring the mixture after taking it off the heat really thickens it and you can judge just how far you want to go by its consistency. Will make batches for Christmas gifts!
I haven’t had pecan pralines since I was a kid, somewhere around the 80s or 90s. My grandmother would make them during the holidays and they were my favorite next to the fudge. Anyway, I recently given a bag of fresh pecans and I set out to make pecan pralines myself, for the first time, and with help from my wife ;). I found this recipe and followed it to a T! I ended up making two batches, one right after the other. I couldn’t believe how good they were, and the memories they brought back. They were perfect, not grainy at all, and just melted in your mouth. I will definitely be holding onto this recipe for whenever I get fresh pecans again (from my wife’s friend who picks them fresh from some family farm and they’re huge). Thank you, thank you!!!
I made this recipe for the first time the day before Thanksgiving to give as a hostess gift. I carefully followed the instructions precisely and my pralenes came out perfectly. They were a big hit.Thank you for your step by step directions. This recipe is definitely a keeper..
Wonderful recipe and thank you for the very very helpful instructions. You are a wonderful teacher.
Thank you! I’m so glad you are happy with them!
When I make things like caramels here in Calgary, I have to adjust the temperature of the candy because our water boils at between 204 and 206° as opposed to 212° at sea level. Do you think I would need to make any adjustments for this recipe? Thanks for your help.
You may know better than I do on that. It might be worth testing it.
How many does one cooking make?
It depends a little on how big you make them, but generally – about 24.
EXCELLENT I Used Evaporated Milk So Dang Yummy 😋🤤😋🤤😋🤤😋🤤😋🤤😋🤤😋🤤😋🤤😋🤤😋😳
I’m glad you enjoyed them!
I have a ton of almonds right now. Would it taste ok if I tried them?
That’s really personal preference. I’m not sure I’d care for almonds (they are a firmer nut), but you could try it.
Hey. How long do the pralenes last in the airtight container? I mean can I make them now for Thanksgiving? Where is the best place to keep them? Thank you,I love your recipes and precise instructions
They usually are good at room temperature for about 2-3 weeks. They do start to dry out over time. I may make them a little closer to the holiday, if it were me. You could also make them now, freeze them and thaw at room temperature when ready.
Amazing! I doubled the recipe and accidentally added too much heavy cream but it was still fine. I also used 2 12 oz bags of pecans. Instead of making individual pralines, I dumped the whole pan (after it cooled) onto a parchment lined baking sheet and cut into squares. AMAZING! Thank you for sharing the recipe!
Awesome! I’m so glad you enjoyed them! Glad to know that cutting them into squares worked well.