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,
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!
Can you freeze 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.