Pecan pralines are a delectable Southern treat known for their sweet, buttery, and nutty flavor. This confectionary delight originated in New Orleans and has become a beloved dessert across the United States.

To make pecan pralines, a mixture of brown sugar, butter, cream, and a hint of vanilla is heated until it reaches the soft-ball stage. At this point, chopped pecans are stirred into the mixture, adding a delightful crunch to the creamy texture. The mixture is then dropped onto wax paper or a greased surface, forming flat, round-shaped candies.

The combination of rich caramelized sugar and toasted pecans creates a perfect balance of flavors, making pecan pralines a true indulgence for those with a sweet tooth. These treats are often enjoyed during the holiday season, but they can be found year-round in candy stores, specialty shops, and at various Southern food festivals. In this step-by-step guide, we will walk you through the process of making pecan pralines from scratch, ensuring a perfect batch every time. So, let’s get started!

All About Pecan Pralines Recipe:

Ingredients Of Pecan Pralines Recipe:

To make pecan pralines, you’ll need the following ingredients:

• 1 cup of granulated sugar
• 1 cup of light brown sugar
• 1/2 cup of heavy cream
• 1/4 cup of unsalted butter
• 1 teaspoon of pure vanilla extract
• 2 cups of pecan halves

Step By Step Instructions Of Pecan Pralines Recipe:

Step 1: Prepare the Pecans

Begin by spreading the pecan halves on a baking sheet lined with parchment paper. Toast the pecans in a preheated oven at 350°F (175°C) for about 8-10 minutes or until they turn lightly golden and emit a nutty aroma. Remove them from the oven and let them cool while you proceed with the next steps.

Step 2: Make the Praline Mixture

In a heavy-bottomed saucepan over medium heat, combine the granulated sugar, brown sugar, heavy cream, and unsalted butter. Stir the mixture constantly until the butter melts and the sugars dissolve completely. Avoid letting the mixture boil at this stage.

Once the sugar is fully dissolved, attach a candy thermometer to the side of the saucepan and bring the mixture to a gentle boil. Continue to cook without stirring until the temperature reaches 238°F (114°C). This is the soft-ball stage, and it is crucial for the pralines’ texture.

Step 3: Cool the Praline Mixture

Once the mixture reaches the soft-ball stage, remove the saucepan from the heat and let it cool slightly. Allow it to sit undisturbed for about 5 minutes to let the temperature drop slightly. During this time, the mixture will thicken and cool.

Step 4: Add Vanilla and Pecans

After letting the mixture cool slightly, add the pure vanilla extract to the saucepan and stir it in thoroughly. Next, gently fold in the toasted pecan halves, ensuring they are evenly coated with the praline mixture.

Step 5: Drop the Pralines

Using a spoon or a cookie scoop, drop spoonfuls of the praline mixture onto waxed paper or a silicone baking mat. Allow enough space between each praline to prevent them from sticking together as they cool and solidify.

Step 6: Let the Pralines Set

Allow the pralines to set at room temperature for about 20-30 minutes or until they are firm to the touch. As they cool, they will harden and take on their characteristic creamy texture.

Step 7: Store and Enjoy

Once the pecan pralines have set completely, transfer them to an airtight container, layering them with parchment paper to prevent sticking. Store them at room temperature for up to one week or in the refrigerator for longer shelf life.