I finally nailed Pecan Pralines when the caramel hit perfect amber and the pecans stayed gloriously crunchy, so I’m hoarding the whole batch.
I’m obsessed with this mess of sticky, crackly candy because I ruined a batch once and made something better. I sneezed into the bowl (don’t judge) and it crystallized, And out of that disaster came the crispiest Pecan Pralines I’ve ever tasted.
I keep saying it’s my favorite Praline Pecans Recipe even though I know I’m biased. It’s all sugar and butter and the way brown sugar melts.
For real, the 1 cup packed light brown sugar and 1/2 cup heavy cream (or heavy whipping cream) sing together. You want one now.
Admit it. Stop pretending you don’t want sticky, nutty little miracles on your tongue right now.
Ingredients
- Pecans, the crunch and nutty backbone you’ll keep reaching for.
- Granulated sugar, pure sweet crunch that helps form that glossy candy shell.
- Basically brown sugar, adds deep caramel warmth and sticky chew.
- Heavy cream gives rich creaminess and keeps the coating silky.
- Unsalted butter, brings toasty richness and that buttery mouthfeel.
- Vanilla, adds cozy aroma and rounds out the sweetness.
- Fine salt, cuts sweetness and makes flavors pop.
- Plus corn syrup, helps keep the coating smooth and not grainy.
Ingredient Quantities
- 2 cups pecan halves (about 8 ounces)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1/2 cup heavy cream (or heavy whipping cream)
- 4 tablespoons unsalted butter (1/4 cup)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt
- 1 tablespoon light corn syrup (optional, helps prevent crystallization)
How to Make this
1. If you want extra flavor, toast the pecan halves in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan, until they smell nutty. Set them aside to cool a bit.
2. In a medium heavy-bottomed saucepan combine granulated sugar, packed light brown sugar, heavy cream, butter, fine salt and the optional light corn syrup. Stir gently so the sugar gets moistened.
3. Put the pan over medium heat and bring the mixture to a boil while stirring occasionally to dissolve the sugar. Once it boils, stop stirring and clip on a candy thermometer.
4. Let the syrup cook until it reaches the soft ball stage, about 234 to 240 degrees Fahrenheit (112 to 116 degrees Celsius). Keep an eye, it can climb fast.
5. As soon as it hits 234 to 240 F remove the pan from the heat. Wait 30 seconds then stir in the vanilla extract and the pecan halves.
6. Stir vigorously for about 1 to 2 minutes until the mixture thickens and becomes glossy but still pourable. You want it to start losing some of the shine so it will set properly.
7. Working quickly, drop spoonfuls of the praline mixture onto a parchment or silicone mat, spacing them so they wont stick together. Use a fork to spread or shape if needed.
8. Let the pralines cool at room temperature until firm, about 30 to 45 minutes. Don’t put them in the fridge or they can become too hard and grainy.
9. Store in an airtight container with layers separated by parchment for up to 2 weeks, at cool room temperature. If they get a little sticky, pop the container in the fridge for 10 minutes before serving.
Equipment Needed
1. Heavy-bottomed saucepan (medium size)
2. Dry skillet (for toasting pecans)
3. Candy thermometer (clip-on)
4. Wooden spoon or heatproof silicone spatula (for stirring)
5. Measuring cups and spoons
6. Baking sheet or tray
7. Parchment paper or silicone baking mat
8. Tablespoon or small cookie scoop plus a fork or spoon for shaping drops
FAQ
The BEST Souther Praline Pecans Recipe! Substitutions and Variations
- For 1/2 cup heavy cream: use 1/2 cup half-and-half plus 1 tablespoon melted butter, or 1/2 cup evaporated milk. Texture will be slightly lighter, but it still gets creamy.
- For 1 cup packed light brown sugar: swap in 1 cup granulated sugar plus 1 tablespoon molasses, or just use dark brown sugar for a deeper caramel note.
- For 1 tablespoon light corn syrup: use 1 tablespoon honey or 1 tablespoon maple syrup. Both help prevent crystallization, though they add a touch of flavor.
- For 4 tablespoons unsalted butter: you can use the same amount of coconut oil or a stick of margarine. Coconut oil gives a hint of coconut, margarine works pretty close if you need dairy-free.
Pro Tips
1) Use a candy thermometer and test it first. Drop it in boiling water to make sure it reads 212 F, otherwise your soft ball stage will be off and the pralines can turn out too soft or too hard. If you dont have a candy thermometer, you can do the cold water test, but it is way easier with one.
2) Keep everything clean and avoid sugar crystals on the pan sides. Wipe down the inside of the saucepan with a wet pastry brush as it cooks or add the optional corn syrup. Even one stray crystal will cause the syrup to seize and become grainy.
3) Timing after you reach 234 to 240 F is everything. Remove from heat, wait the 30 seconds, then stir in the vanilla and nuts. Stir until it starts to lose some shine but is still pourable. Overstir and they get too hard, understir and they wont set right.
4) Shape and cool at room temp, not the fridge. Drop spoonfuls onto parchment or a silicone mat and resist moving them too soon. If they get a little sticky later, pop the container in the fridge for 10 minutes before serving, but dont store them cold long term or they will get grainy.
The BEST Souther Praline Pecans Recipe!
I finally nailed Pecan Pralines when the caramel hit perfect amber and the pecans stayed gloriously crunchy, so I'm hoarding the whole batch.
12
servings
352
kcal
Equipment: 1. Heavy-bottomed saucepan (medium size)
2. Dry skillet (for toasting pecans)
3. Candy thermometer (clip-on)
4. Wooden spoon or heatproof silicone spatula (for stirring)
5. Measuring cups and spoons
6. Baking sheet or tray
7. Parchment paper or silicone baking mat
8. Tablespoon or small cookie scoop plus a fork or spoon for shaping drops
Ingredients
-
2 cups pecan halves (about 8 ounces)
-
1 cup granulated sugar
-
1 cup packed light brown sugar
-
1/2 cup heavy cream (or heavy whipping cream)
-
4 tablespoons unsalted butter (1/4 cup)
-
1 teaspoon pure vanilla extract
-
1/4 teaspoon fine salt
-
1 tablespoon light corn syrup (optional, helps prevent crystallization)
Directions
- If you want extra flavor, toast the pecan halves in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan, until they smell nutty. Set them aside to cool a bit.
- In a medium heavy-bottomed saucepan combine granulated sugar, packed light brown sugar, heavy cream, butter, fine salt and the optional light corn syrup. Stir gently so the sugar gets moistened.
- Put the pan over medium heat and bring the mixture to a boil while stirring occasionally to dissolve the sugar. Once it boils, stop stirring and clip on a candy thermometer.
- Let the syrup cook until it reaches the soft ball stage, about 234 to 240 degrees Fahrenheit (112 to 116 degrees Celsius). Keep an eye, it can climb fast.
- As soon as it hits 234 to 240 F remove the pan from the heat. Wait 30 seconds then stir in the vanilla extract and the pecan halves.
- Stir vigorously for about 1 to 2 minutes until the mixture thickens and becomes glossy but still pourable. You want it to start losing some of the shine so it will set properly.
- Working quickly, drop spoonfuls of the praline mixture onto a parchment or silicone mat, spacing them so they wont stick together. Use a fork to spread or shape if needed.
- Let the pralines cool at room temperature until firm, about 30 to 45 minutes. Don’t put them in the fridge or they can become too hard and grainy.
- Store in an airtight container with layers separated by parchment for up to 2 weeks, at cool room temperature. If they get a little sticky, pop the container in the fridge for 10 minutes before serving.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 70.7g
- Total number of serves: 12
- Calories: 352kcal
- Fat: 21.7g
- Saturated Fat: 6g
- Trans Fat: 0.13g
- Polyunsaturated: 4g
- Monounsaturated: 7.6g
- Cholesterol: 20.6mg
- Sodium: 51.9mg
- Potassium: 91.7mg
- Carbohydrates: 39.6g
- Fiber: 1.8g
- Sugar: 37.4g
- Protein: 2g
- Vitamin A: 100IU
- Vitamin C: 0mg
- Calcium: 20.8mg
- Iron: 0.48mg
