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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!
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.
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.
How to Make Southern Praline Pecans
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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
[adthrive-in-post-video-player video-id=”mhze2vwt” upload-date=”2019-11-25T10:00:00.000Z” name=”Southern Pecan Pralines” description=”These are seriously the BEST Southern Pecan Pralines! 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!” ]
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Best Southern Praline Pecans
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: about 24 pecan pralines
- 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!
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 handy 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.
Nutrition
- Serving Size: 1 pecan praline
- Calories: 165
- Sugar: 16.9 g
- Sodium: 104.6 mg
- Fat: 10.6 g
- Carbohydrates: 18 g
- Protein: 1.1 g
- Cholesterol: 9.3 mg
This recipe is AMAZING!!! I started with a double batch, and when I treated all my friends, I immediately made a triple batch next to treat my coworkers. The only change I made was that I roasted the pecans at 275 for 30 minutes flipping after 15 minutes and it adds an absolute fantastic flavour!! I tried in Savannah Georgia and loved them so looked for a recipe online, but thought that roasting the pecans may add another another level of deliciousness which it did. These are even better than the ones I purchased at Savannah Candy Company!!!
What a compliment! I’m so glad you are enjoying them!
My first attempt at the sacred French Quarter Praline. This recipe spoke to me as being “The One” and now as I admire my cooling, firming beauties I’m certain. I boldly went for a double batch my first time out and made 30 medium-sized delights. I used five cups of pecans instead of the 4 1/2 that would be called for and measured whole pieces before halving those pieces with a cleaver. (Distribution anxiety). Besides, a more pecan and less sugar ratio is what I was aiming for. Also, in my double batch, I added a tbsp of Vermont Maple syrup with the Vanilla extract for added flavor. Lastly,
my candy thermometer was of questionable accuracy for 236 degrees, so I used the digital temperature probe thermometer ($15.00 at Walmart) that I Barbecue with. That worked perfectly. Stir! Stir! Stir!
I’m so glad you’re happy with them!
I tried to give this recipe the five stars it deserves, but the stars won’t stay lit!
Fixed! Thank you!
Just made these, easier than I expected, I am going to make another batch in a few minutes as I am taking these to a Mardi Gras pot luck tomorrow. I said I’d try to make them and as I am not a great cook had my doubts on them turning out. My arm had been badly broken with a steel plate put in and hasn’t a lot strength so all the stirring scared me. After looking at a lot of different recipes and videos I decided on yours. By the way your video link is not working. These were not that hard at all, I rested my arm a few times for about a minute while cooking and after putting the pecans, salt and vanilla in. They were perfect!
update after the potluck: I took about 50 pralines which disappeared rather quickly. I live only about 3 hours from New Orleans and some people at the party lived there or spend a lot of time there. I was told by several people that mine were the best they ever had and that included the best from NOLA. One gentleman told me he is very particular about his pralines and he never had any this good. Thank you so much for perfecting this recipe and sharing it and the very clear, easy instructions.
That’s really awesome to hear, thank you for sharing!
Extremely easy and extremely delicious! You cannot eat just one!
So glad you enjoyed them!
Thanks for sharing your yummy recipe. Shopped all over town and couldn’t find pralines, so I used your recipe for my wife’s 60th birthday “pageant” and received rave reviews. There is nothing better than a warm praline (and a happy wife)!
So glad they were a hit!
This recipe is TO DIE FOR! I gave up making pralines some years ago because the results were inconsistent with the recipe I used. This recipe turned out perfectly and I can’t wait to make them again.
So glad to hear that!
I’m excited to try this recipe, but afraid they may turn grainy as my other pralines usually do. What could I be doing wrong to cause this
It’s hard to say without knowing more about the other recipes. I hope you love these if you give them a try!
Do you think Walnuts would work well in this recipe?
Great video instructions! Thank you.
I think it really depends on your flavor preferences. I’m not a big walnut person. But they’d probably be ok.
I notied in the recipe it calls for pecans, but in the praline itself there is a variety of nuts? I see walnut, pecans and peanuts. My assumption you can put any nut you want? I pecan the traditional?
There are no nuts other than pecans in mine. That is the traditional way. You could certainly try other nuts though.
Can you use chopped pecans instead? If so how much? I know that it weighs heavier than pecan halves. Thank you
I imagine that’d be ok, I just haven’t tried it to say for sure if you need adjustments. The weight would actually be the same. The difference is that you could fit more into a cup, so weight would be more accurate. I also am not sure if it’d affect how the pralines actually set and spread.
This is not a complaint or criticism but they turned out terribly grainy. What happened? I wanted chewy or so.
Did you happen to adjust anything about the recipe? Like using all brown sugar? Maybe leaving out the baking soda? It’s possible they could’ve been over or under cooked as well. Did you use a candy thermometer?
Why can’t pralines be made with walnuts?
I think they’re just typically made with pecans. If you like walnuts, you can certainly give it a try. The flavor would be a little bit different since it’s a different nut, but otherwise, I would think it should be OK.
I am unemployed, no candy t. How do I know when to start to scoop?
The best way to test is the thermometer. But 236° is basically soft ball stage, so you could test for that.
Can this recipe be divided in half? I would like to start small . I just tried a different one that got hard as a rock .
I haven’t ever made a half recipe, but I assume it’d be fine.
Such a great recipe! I am a pastry chef and was looking for a new praline recipe to test out and this one is perfect.
Awesome! I’m so glad you’re happy with it!
I am Filipino married to a Texan who’s mom was a great cook. I never even had pralines until I moved to the US a few years ago. Now my husband gives me the best compliment – that my pecan pralines are even better than what his mom used to make! All thanks to this recipe!
Aww, i’m so glad to hear that!
This recipe made me a little nervous because timing was so crucial but I followed the directions perfectly and the Pralines turned out perfect!
I’m so glad to hear that!
I tried this recipe and it turned out gritty, what did I do wrong? Flavor was good though.
It can be hard to say from a distance. Assuming the ingredients were all fine, did you possibly heat the mixture over a little higher heat to speed up the process? That could cause the sugar to not have enough time to fully dissolve, leaving them gritty.
So delicious, I didn’t have unsalted butter so I used imperial salted and omitted the salt and they are great!
So glad you enjoyed them!
I cannot wait to try this recipe. My Hubby loves pecan pralines. Seems easy enough! Thank you for sharing and I will let you know how this goes.
Awesome! I hope you enjoy them!
Fantastic recipe! Thanks for what you do! Recipe posters like you make cooking a much more enjoyable experience.
That is such a wonderful compliment, thank you! I’m glad you enjoyed the recipe!
I made these for the first time for take home gifts after my Mardi Gras luncheon. They were perfect! I am making them for the second time today…for me!! Thank you for a great recipe and for your helpful tips that made them a success!!
So glad you enjoyed them!
I’ve not made these yet but have a question regarding measurements: 2 ¼ c pecans would actually weigh closer to 255g so I’m wondering which amount listed to use, volume or weight? I want to make sure the ratio of pecan to goo is accurate!
Weight measurements certainly more accurate and I used the weight measurement, so that’d be most accurate in this case. I hope you enjoy them!
These are the best SOFT pralines! Just like the ones they sell at that “famous” shop named after a female relative in New Orleans. Fast and simple recipe.
So glad you enjoyed them!
Absolutely a home run! Perfectly balanced sweet, salty, nutty, tender candy that set quickly… All the elements came together beautifully. Definitely could go toe-to-toe with Savannah Candy Kitchen!
So glad you enjoyed them!
This was a stellar recipe. Got rave reviews! I’ll definitely make it again.
So glad you enjoyed them!
Wow, just delete any comments that are not praising this recipe huh? I just made this and while it’s good, it is not comparable to River Sweets. Maybe you should improve the recipe if you can’t handle an honest reply.
Hello, Kirk. Let me explain how comment systems work. If you haven’t ever commented here before, you have to have your comments moderated before they appear on the site. This is to avoid people posting profanities, etc. You left 3 comments in the span of 30 minutes and since I had pneumonia when you commented, I haven’t been able to approve your lovely thoughts on my recipe until now. You’ll be pleased to know that they are all visible and it had nothing to do with me deleting your comments. Sorry to hear you didn’t enjoy the recipe.
These are better than the ones at River Street Sweets! I have tried making pralines several times and it’s always been a flop. Thanks for the perfect recipe!
Awesome! So glad you enjoyed them!
No way! I was disappointed these are nothing like the ones in Savanna.
Going to give this recipe a try! Fingers crossed. And- as a New Orleans girl-please know it’s not ” prāy-lean” — it’s Prãh-lean. 😊
Wonderful creamy sweetness, followed exactly other than 1 tsp Kentucky bourbon along with vanilla
Glad you enjoyed them!
I like the Bourbon. How do they come out with adding the Bourbon??
Fell in love with Pralines in Savannah this year. Do you toast the pecans first?
I do not toast them first usually, but you certainly can.
Savanna Pralines use powdered sugar and half and half.
Mississippi girl here. My dad always made these and I hadn’t had them since he passed away. I was looking for a recipe that tasted like what I remembered. This recipe is PERFECT! This is exactly what I remember having – melt-in-your-mouth goodness! Great job!
Awesome! I’m so glad you enjoyed them!
These are the best! Easy recipe!
So glad you enjoyed them!
How long will they keep in a airtight container? Refrigerate?
You don’t really need to refrigerate them. They should be good for at least a week or two. You could possibly stretch them to three, but they will start to kind of crystallize over time. You can also freeze them for up to three months.
I didn’t have a candy thermometer but I used an infrared thermometer,
The mixture came up to a temperature of 278F were your temperature degrees measured in Centigrade?
No, Fahrenheit.
Can you double the recipe
I don’t think I’ve done it before, but it should be fine.
I just quadrupled it and it seemed to work; definitely need a bigger pot though (I used an 8-quart dutch oven)
Hey are there specific mm measurements for the recipe?
All of the measurements are in the recipe card.
These were so easy and yummy! I browned the butter before adding the sugar and heavy cream. I also toasted the pecans and added a tiny hint of cinnamon. I love these!
So glad you enjoyed them! The browned butter sounds delicious.
Ya
this was a very good recipe
(& VERY easy)
Glad you enjoyed it!
Is there a way to make these to where the pecan halves are all separate and not in a clump with praline mixture? My father likes them all separate so he can grab a few at a time…
Do you mean like cinnamon sugar pecans?
I thought I followed the recipe precisely, but both times making it the mixture was thin the never thicken fully. It tastes great, but would prefer they set up a lot more. Any suggestions on what I maybe doing wrong?
I’m sorry I missed this comment before. It sounds like the mixture either needed to cook a little longer or more likely needed to be stirred after cooking a little longer. The longer you stir them, the more they thicken.
How long can they be stored in an airtight container? Should they be refrigerated? Can they be frozen?
They should be good for up to 2 weeks. You don’t need to refrigerate them. They can be frozen in an air tight container for up to 2 months.
I got little light splotches. I stirred continuously. I’ve never had that before but I’ve never added baking soda. Any clue?
It’s the sugar trying to re-crystallize, which happens over time. You could try adding a touch of corn syrup to them to see if that helps.
I made pralines today for the first time, following your recipe. They turned out delicious! My daughter said they were as good or better than any she has bought in Savannah before. Thanks for sharing this recipe!
Awesome! So glad to hear that!
I just used your praline recipe for the second time in a week. Both batches have turned out perfect. I had never made pralines before trying your recipe. I always thought it would be too complicated, time consuming, and unpredictable. Your directions were extremely helpful, and I bought a candy thermometer to use also. Thank you for sharing this recipe.
So glad to hear that!
These are amazing…..we always stop into the candy stores in Savannah, GA where we live to sample the pralines. These are better!!
Today was my first attempt at making pralines. I researched so many recipes but this one sounded like everything I love about pralines. I tripled the recipe but still kept it precise. This recipe is the most buttery, creamy, most perfect praline I have ever had. I love that you use both butter and salt. There is nothing missing from this recipe. You don’t taste it and think it could use a little something else or something more. Most importantly is that I was able to make a perfect batch on my very first time ever making pralines.
Wonderful! So glad to hear that!
Keith didn’t follow the directions, then blames the recipe. Yep, there are some amount us….
Instructions are spot on. I veganized this recipe with vegan butter and Silk whipping cream. Fabulous taste. Thanks for this recipe!
Glad to hear that!
First time ever making Pralines. Got it right the forst time and tasted great !! Thank you for the recipe
Bravo!!! Great recipe! I haven’t made pralines in a long, long time, but was invited to a Creole Christmas, so…. Your recipe and directions looked solid and I was not disappointed! Very grateful to have found it. Love the baking soda addition. I researched a little beyond your site and decided not to skip it! The stirring time was spot on as were all of your helpful tips. The texture and flavor of these pralines are the best that I’ve ever made. They are so creamy and smooth. I did add a shy TBLS of corn syrup as I’m afraid of candy like this crystallizing, but other than that, followed pretty much to the letter. Thank you, thank you, thank you! Merry Christmas!!!
Fantastic! The base got to the temperature quickly, so have everything on hand! I got about 30 out of it
My daughter and I followed this recipe precisely, and they came out perfect the first time! Actually, we toasted the pecans lightly in the oven first, because we always toast our pecans before we do anything with them. The second time we followed your recipe, we added a tablespoon of cinnamon, and boy was that great.
So glad you enjoyed them!
After looking up a few recipes for making pralines, I’m glad i made the right choice with this one right here! They came out perfectly on the 1st try!!
All my life I have wanted to make pralines but I didn’t because I thought it would be hard. This recipe was perfect in all that it explained. Thank you!
So glad to hear that!
Can you double the recipe?
I haven’t tried it to be able to say. I know candy can be a little fussy sometimes. It would be worth a try though.
It was the best I have ever ate. They came out creamy and delicious. They did not have a grainy taste at all. Fast and easy recipe.
So glad to hear that!
I LOVE this recipe! I have never made candy before, so I was expecting nothing spectacular.
Wow! Very pleased.
Incredibly easy to follow
instructions…simple ingredients, with delectable gourmet results!!!
Thank you for sharing!
So glad to hear that!
Best recipe for Pralines I tried!
Fantastic pralines! I grew up in Texas and this was my favorite dessert when we went out to eat at the Mexican restaurant. I now live in New England and do not find them easily
Please, could you tell me for how long (approximately), I should cook all that goodness? Don’t have thermometer.
Thanks, Jolanta
I don’t have a time, I’m sorry. I’d try testing with the soft ball method and dropping a bit in water.
A total failure! Used half & half. The end result was a crumbly blotch that ended up as candied pecans instead of pralines. I’ll stay with my tried and true recipe with evaporated milk and all brown sugar with adding baking soda at the end.
Unfortunately half and half is not a proper substitute for heavy whipping cream. My mom worked for years to find the best praline recipe and this one is the best! I wish you’d at the very least try one time to follow this recipe the way its written. I promise you won’t be disappointed!
Dude… like… c’mon, smh.
What if you do t have candy thermometer, what is water method?
I’d do a quick search of the “soft ball stage”. You basically drop a bit of mixture into very cold water to test it.
How many days in advance can I make these for a party and have them still taste super fresh?
They honestly keep really well and should be good for a week or two. They’re probably *best* during the first 3-4 days though.
I have been looking for a GOOD recipe for pralines and this is it! Easy to make and they are buttery, smooth, and melt in your mouth candy. So glad I found a recipe that mimics the pralines I used to buy in Charleston, SC
So glad you enjoyed them!
These pralines are the absolute best!
The recipe is simple and easy to follow.
Mouth watering, creamy delight!
Just made a batch. I’m completely sold! Even though the battery on my thermometer died while stirring, and I used the cold water method, they are perfect. I think I’ll roast the pecans next time. Thank you!
I just made these for the first time and they were still slightly grainy. I reached the correct temperature so I am wondering what I did wrong? Would love some feedback. Otherwise they were great!
All stoves can run a little bit differently. I might try to lower the heat a little bit so that it comes to temperature more slowly and see if that helps.
I love theses pralines, I add a dollop of dark chocolate on top, and use mini cupcake pans, when making my family and friends love them
So glad to hear that!
The first time I followed the recipe exactly but found the pralines were still a little grainy and sugary. Went from 1/8 teaspoon of baking soda to a full teaspoon and that fixed the graininess on the 2nd batch. Now, for my 3rd batch, I roasted the pecans first and used a larger proportion , 3+ cups. Overall this is an excellent and simple recipe and I thank the originator.
I followed the recipe exactly but used half and half. They turned out perfect. I always make pralines and cream ice cream at Thanksgiving, so some of these will be used in that…. YUM
Amazingly good! It was my first time making candy, so I adjusted expectations accordingly. I was so surprised to get a creamy praline bursting with flavor that just melts in your mouth. I will definitely be making these again. Thank you!
So glad you enjoyed them!
I want to put the praline top of my sweet potato casserole for Thanksgiving. Would this work for that?
No, because it firms up. But you could use the topping from this cheesecake. https://www.lifeloveandsugar.com/pecan-praline-cheesecake/
My friends are going to love this Christmas since these candies will be gifts. Great combination that I had not thought of. Video is a great help. Thanks for your time to post this terrific recipe.
I remember having Pecan pralines when I was a child and a family friend made them and I fell in love with them. Ive been dreaming of them ever since and their is my first time having them in 18 years! They were amazing. Thank you!
These turned out perfect for a party we are going to…I no longer have a candy thermometer, so I just cooked to soft ball stage and tested in a glass of cold water, like I have done for years when I make candy & fudge for the holidays. I also added about 2 T Steen’s cane syrup, and they are dark and delicious! I think the syrup helps to prevent crystallization.
I think that preparation is key. I researched and read recipe several times. Took me awhile to finally try this and had success first time .they taste great,it is very simple to make.thanks
This is the best recipe I’ve tried! I’d like to make an autumn version by adding a maple element. Do you think I would alter the consistency too much if I added maple extract in addition to the vanilla extract?
I don’t think it would make a huge difference, but you could always leave out the vanilla and add in the maple just to be sure.
The title is correct, these are the best Southern pralines! I was hoping it was close to store bought but assumed it would not be quite the same quality, as they have the machines, the know how, and maybe other ingredients. This recipe makes them better than store bought. I nailed them the first time, possibly because I’ve made gumbo roux, and slow boiling the sugar mix until you know it’s ready is similar. I did the double amount recipe which is very handy thank you, just select the 2x. I did the brown sugar white sugar combo, I used the butter, organic heavy cream, the baking soda, and the other ingredients as listed.
The local store sells Pralines like these for $30 a pound, and the 2x version of this recipe makes +/- 5 pounds, so about $150 worth of delicious pralines! They are fresh, the same consistency as store bought, but tastier which I think by using organic heavy cream and grass fed cow butter mine had the extra edge here.
My 5 year old, a tough critic, said I don’t like, them, I LOVE Them!
thanks for the recipe, I didn’t see the video until after my son and I made these together, but the video is helpful. I give this recipes 6+ stars!
also, this is dangerous knowledge, knowing how to make the Best pralines! However, it makes so much that I’m making them as gifts. They are easy to store, and to ship just package carefully. When our real estate clients close on a house, or our big art buyers purchase fine art, they get a package of pralines.
LOVEEEEEEE just one question- how long can they be stored??
Thank you for sharing your recipe with us. It was very easy and turned out really good!
So glad to hear it!
First time making these, super easy and so good!! Substituted heavy cream with coconut milk because that’s all I had in the pantry; weighed the sugars and used an infrared thermometer (point the laser where you’re stirring and you’ll get the internal temp) and they came out great!
How much of each ingredient do you need? I don’t see that anywhere
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.
I grew up about an hour north of New Orleans and we Louisianan’s come out of the womb cooking! Pralines were a staple y’all! I remember helping my grandma make them all of the time! I moved away, got married, had children, 25yrs later-I decide I want to make a batch but I feel rusty. This my dear is the perfect mix of ingredients and perfect instructions!! They came out just as I remember from growing up! My children had them for the first time and are now addicted! I’m glad I stumbled upon this recipe!
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.
That is definitely high praise! So glad everyone enjoyed them!
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.
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.
I am so excited to make these!!
how long ahead can you make them? do they freeze well?
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.
Yay! So glad to hear that! Thanks Cindy!
I absolutely love this recipe!! Thank you for sharing. Ive been making “Pecan Candy” for years with much more sugar and milk and it always made a huge mess. The clean up for this recipe was a snap and the result was delicious!!! Great way to make smaller batches and to have anytime☺
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.
So glad you enjoyed them! Sorry to hear about the finger though!
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.
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.
I’m so happy you liked them!
I followed the instructions exactly and made the best prallines I’ve ever tasted. This recipe is a keeper!
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.
Thank you! I’m so happy you enjoyed them!
Any suggestions on variations with added liquor?
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).
Very good and easy.
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!
So glad you’re happy with them!
Just made these and they are perfect!! Followed instructions exactly. Soooo good! Thank you 😊 💓
So glad to hear that!
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.
Love this easy to follow recipe.First time making pralines,taste good but had issue with pralines sticking to wax paper.
O you think they could be spooned into cup cake papers without sticking?
I think so.
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…
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. 🙂
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.
So glad you enjoyed them!
This was awful it was runny i even beat with my handheld. Followed to the teeth wont make these again
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. .
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.
So glad you enjoyed them!
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.
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.
This is a great recipe. I followed it to the letter. My mixture got thick so quickly. They are a bit crumbly rather than creamy but they taste great. I took my time heating, stirring the whole time. Had to adjust the heat up to get it to boiling and waited for 236 on my thermometer. I will make them again and maybe take them off the burner a little sooner and act more quickly. Again, great recipe.
The Best !
Excellent!
Thank you for all your work to make these the”perfect” praline
Delicious/creamy/easy! Great instructions!
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!!
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.
So glad you enjoyed them!
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!
It’s not. It’s an actual tablespoon. They were wedding gifts and I do love it. This is the set, but I’m not sure it’s available anywhere anymore.
One more thing, I find that constant stirring as the mixture heats (scraping sides) may help to keep the sugar from crystallizing.
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.
So glad you enjoyed them!
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
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?
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?
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?
This was my first time ever making any type of candy, and this recipe worked perfectly! How would you suggest adding bourbon?
So glad you enjoyed them! I’m honestly not sure about the bourbon without testing it.
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!
I halved the recipe (except the salt) and used half and half rather than cream and they turned out great! I love that the recipe is heavy on the pecans. I don’t have a candy thermometer so I used the cold water test to determine when to pull them off the burner without issue (tested every couple of minutes once it started boiling). I recommend using a wooden spoon rather than a floppy spatula to stir the thick mixture (and dirty up fewer utensils than me!).
As a ‘Northerner’ that has been transplanted to the South (Georgia), I love this recipe! Recently, my wife and I went down to Savannah, GA and had some pralines at River Street Sweets. They are to die for there and we both wondered if I can cook/bake the sweets. I have tried a 2 other recipes and these are the best. The video helped a bunch! Thank you for your video and post! The recipe is a keeper for sure.
A+++++ I love it. It came great. Quixk question. Is possible for me next increase number of cups pecans to reduce the sweetness. Would that make a difference.
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!
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.
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!😂
Awesome! I’m so glad they were a hit!
Please learn how to pronounce “praline”
praw-leen
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!
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!
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.
So glad you were happy with them!
Use the old icy water test to check temperature. Works every time.
I am wondering about high altitude. My pralines did not seem to set up right. I live at 7000ft. Any suggestions?
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.
I live at 7,000’ & deducted 11 degrees off the cook to temp. Worked perfectly
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.
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.
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
I’m so glad you’re happy with them!
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.
I’m so glad you enjoyed it!
These turned out perfect and just as delicious as the ones from New Orleans. Doubled the recipe without any issues. Will be making again!
So glad you enjoyed them!
Wonderful, tasted pecans made it even more perfect!
So glad you enjoyed them!
I only have salted butter can I skip the salt and just use what i have?
Yes, that’s fine.
I’m from Louisiana and bothe of my Grandmothers made these. This is a GREAT recipe!
Yay! So glad to hear that!
Do you think it would be ok to double the recipe?
I would think so, but haven’t tried it.
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.
What can you substitute for the heavy whipping cream
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.
I used evaporated milk and they were awesome! Bet you could also use half and half!
So glad you enjoyed them!
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!
Love it! Thank you! I’m so glad to hear you enjoyed them so much!
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!
Yay! I’m so glad to hear that! Glad you enjoyed them!
Thank you so much – I made a test batch yesterday and they are amazing!! This is definitely a keeper recipe!!
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?
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.
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.
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!
This recipe is not good they did not set and I could tell by stirring. Would not recommend this recipe.
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.
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?
I kind of think almonds would be a little firm, but you could try it.
Pralines were originally made with almonds.
Absolutely the BEST! I toasted the pecans first and they turned out perfectly! VERY highly recommend this recipe!
Wonderful! I’m so glad to hear that!
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.
I’m so happy to hear that! Thanks Molly!
Delicious! I made these for our Christmas gathering and I know they will be a hit!
Yay! So glad you’re happy with them!
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.
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…..
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!
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.
I’m so glad you all enjoyed them!
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
I’m glad they still turned out well for you!
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!
Yay! So glad to hear that and totally agree with you, LOL! I’m so glad you enjoyed them!
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!
I’m so glad you enjoyed them! Thanks Holly!
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!
Wonderful! I’m so glad to hear that everyone enjoyed them!
I would like the video sent to my Facebook page on making the curls on a pan?
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
If you’d like to view certain videos on Facebook, I’d check out my Facebook video gallery.
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!
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.
These are the best, I have tried recipes for years, and this is the ONE, thank you, have made 4 batches in 3 weeks
So glad to hear that!
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?
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.
Directions say add everything “except pecans” but never say when to add pecans!
Yes, it’s there – 4. Remove from heat and add the pecans, salt and vanilla extract.
it’s in the “INSTRUCTIONS” part(pink), but not in the “HOW TO PREPARE..”.
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.
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.
It’s there in the step with the pecans in the vanilla.
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.
Awesome! SO glad to hear that!