Simple desserts are some of the most fun things to make (and eat!). If you’re looking for more easy treats, try this Oreo Fudge recipe. Or make a batch of Christmas Cornflake Wreaths, it’s a simple, no-bake recipe.
Sweet Pecan Pralines
Few things are as tasty or hard to put down as sweet and salty desserts. And these pecan pralines hit every craving.
The toasted pecans are savory and smoky, which accentuates the buttery sweetness of the homemade caramel sauce. The warm vanilla flavor ties it all together, making every bite comforting and delicious.
They taste like something you’d buy at a specialty candy shop, but they’re actually really easy to make in your kitchen.
You’ll enjoy making them so much that you’ll look for ways to show them off. Serve them at holiday parties, add them to your cookie trays, or give them away as a homemade gift for Valentines Day or Easter.
Are Pecan Pralines Cookies or Candy?
Even though they’re right at home on a cookie tray, pecan pralines are actually a candy. Since they’re made without any flour or other grains, they’re classified as a candy.
And since you’ll be making the caramel sauce from scratch, I suggest using a candy thermometer. This is the best way to make sure that your sauce doesn’t burn.
Recipe Ingredients
- Granulated Sugar: You’ll use equal parts granulated and brown sugar to make the caramel sauce.
- Brown Sugar: This is what gives the pralines their iconic color and flavor.
- Salt: You only need a dash of it to enhance all the flavors.
- Evaporated Milk: You could substitute heavy cream for evaporated milk, but the pralines won’t hold their shape as well.
- Butter: Use unsalted butter.
- Pecans: For the tastiest pralines, use pecan halves.
- Vanilla Extract: This gives the pralines an unmistakable flavor profile.
How to Make Pecan Pralines
Here are the basic instructions to make pecan pralines. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.
Cooking Tips and Tricks
- Use a candy thermometer. Pralines are picky about temperature. Aim for the soft-ball stage (about 235–240°F).
- Move fast once it thickens. The moment the mixture turns cloudy and loses its glossy shine, start scooping. Pralines set quickly!
- Toast the pecans first. Just a few minutes in the oven wakes them up and adds a rich, warm flavor. It makes a big difference.
Recipe Variations
- Use chopped pecans instead of leaving them whole.
- Make maple bourbon pralines. Swap part of the sugar for maple syrup and add a tablespoon of bourbon right at the end. It gives the pralines a warm, cozy depth without getting boozy.
- Drizzle some chocolate on top. Once the pralines are set, drizzle melted dark or milk chocolate over the top. It adds a subtle richness and looks delightfully fancy for almost zero extra effort.
- Give them some spice. Add ½ teaspoon cinnamon and a pinch of nutmeg to the sugar mixture. It gives the pralines a Southern-holiday twist that tastes like a warm hug.
Frequently Asked Questions
Why did my pralines turn out grainy? Graininess usually comes from sugar crystals forming on the sides of your pot. To prevent this, avoid stirring once the mixture starts boiling, and use a wet pastry brush to wipe down any sugar that splashes up the sides. Also, don’t scrape the bottom of the pan when you’re spooning them out.
Why won’t my pralines set? If they’re staying soft and gooey, the mixture didn’t get hot enough. Pralines need to reach the soft-ball stage (around 235–240°F). Try using a candy thermometer or doing the cold-water test next time. If yours are almost set, popping them in the fridge can help them firm up just enough to enjoy.
How to Store & Reheat
How to store it? Store the pralines in a single layer in an airtight container. If you keep them in a cool and dark place, they will last a little more than a week.
How to freeze it? Place the pralines on a parchment paper-lined baking sheet in a single layer and then put the baking sheet in the freezer. Once the pralines are frozen, put them in a freezer-safe food storage bag. Keep them in the freezer for up to six months.
Try these other sweet recipes!
- Baked Cinnamon Apples
- Pumpkin Apple Pie in an Iron Skillet
- Pecan Pie Brownies
- Apple Turnovers
- Cream Cheese Bars
If you’ve tried this southern pecan pralines recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes.
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Pecan Pralines
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 1/8 teaspoon salt, small pinch
- 2/3 cup evaporated milk
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups raw pecan halves
Instructions
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Preheat the oven to 350°F. Line a baking sheet with parchment paper. Add pecans to the baking sheet and bake for 7-9 minutes. Set aside to let cool. Line two baking sheets with parchment, set aside.
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In a medium pot over medium heat, combine together granulated sugar, brown sugar, salt, evaporated milk, and butter. Stir constantly until the sugars are dissolved.
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Continue cooking at a steady boil until the candy thermometer reaches 230°F.
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Add in the toasted pecans and stir constantly with a wooden spoon until the candy thermometer reaches 235°F – 240°F.
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Remove the pot from the heat and pour in vanilla. DO NOT STIR, let the mixture cool down to 212°F.
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Set a timer and stir at a steady, brisk pace for 1-2 minutes, just until it starts to thicken and loses some of its gloss (it will look a little matte).
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Working quickly, drop heaping spoonfuls onto the prepared baking sheet. If the mixture starts to get too thick, stir in a teaspoon of hot water.
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Let the pralines sit at room temperature until they are set, about 25 minutes.
Recipe Notes
- Use chopped pecans instead of leaving them whole.
- Make maple bourbon pralines. Swap part of the sugar for maple syrup and add a tablespoon of bourbon right at the end. It gives the pralines a warm, cozy depth without getting boozy.
- Drizzle some chocolate on top. Once the pralines are set, drizzle melted dark or milk chocolate over the top. It adds a subtle richness and looks delightfully fancy for almost zero extra effort.
- Pralines will last a little more than a week in an airtight container at room temperature.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
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