Description
Southern Pecan Pralines are a classic Southern confection featuring a rich, creamy candy made with butter, sugars, cream, and pecans. These pralines offer a delightful combination of sweet, buttery flavor with a satisfying crunch from the toasted pecans. Perfect as a holiday treat or anytime you crave a decadent homemade sweet snack.
Ingredients
Scale
Praline Mixture
- ½ cup unsalted butter (cut into tablespoons)
- 1 ½ cups granulated sugar
- 1 ½ cups light brown sugar (packed)
- 1 ½ cups heavy cream
- 1 tablespoon light corn syrup
- ¼ teaspoon fine sea salt
- 2 cups pecan halves
- 1 cup chopped pecans
- 2 teaspoons vanilla extract
Instructions
- Prepare baking sheets: Line 3 sheet pans with foil or parchment paper and spray them with cooking spray. Set aside to keep the pralines from sticking once dropped.
- Combine ingredients and melt butter: In a large pot or Dutch oven, combine the butter, granulated sugar, brown sugar, heavy cream, corn syrup, and salt. Place over medium-low heat and stir occasionally until the butter is melted and sugars have dissolved completely.
- Cook to soft ball stage: Increase heat to medium and bring the mixture to a low boil, stirring occasionally and scraping the bottom to prevent sticking. Cook until the candy thermometer reaches 236°F, or the soft ball stage, approximately 6-7 minutes.
- Add pecans and vanilla: Remove the pot from heat and stir in the pecan halves, chopped pecans, and vanilla extract. Once combined, avoid overmixing to preserve texture.
- Cool mixture: Allow the praline mixture to cool undisturbed to 170°F, which typically takes about 15 minutes.
- Stir to thicken: Using a wooden spoon, stir the mixture vigorously for about 1 minute until it starts to thicken and lose some glossiness.
- Form pralines: Drop heaping tablespoons of the mixture onto the prepared sheet pans. Space them apart to allow for spreading.
- Allow to set: Let the pralines rest at room temperature for about 8 hours or overnight until they are fully hardened and set.
Notes
- Temperature is key: Use a candy thermometer to ensure the mixture reaches the soft ball stage (236°F) for the proper texture.
- Do not overmix after adding pecans and vanilla; this helps the pralines set correctly.
- Let the pralines cool slowly at room temperature for best texture and flavor.
- Store pralines in an airtight container at room temperature for up to 2 weeks.
- You can toast pecans lightly beforehand for an added depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Southern American
Keywords: Southern pralines, pecan candy, homemade pralines, candy recipe, southern dessert, pecan sweets, classic pralines
