Pecan Pralines
These Old Fashioned Southern pecan pralines are a melt-in-your-mouth candy that combines crunchy pecans with creamy caramel, making them a perfect treat for holidays or casual gatherings.
Ingredients
Main Ingredients
- 4 tablespoons butter Salted or unsalted works; reduce added salt if using salted butter.
- 1 cup granulated sugar
- 1 cup light brown sugar Packed; light gives classic caramel flavor.
- 1/4 teaspoon salt
- 1/2 cup heavy cream Stick with heavy cream for best texture.
- 2 cups pecan halves Lightly toasted; halves look best for presentation.
- 1 tablespoon vanilla
Instructions
Preparation
- Line two cookie sheets with parchment paper and set them nearby.
- Lightly toast the pecan halves in a 350ºF oven for 6–8 minutes or toast in a dry skillet over medium heat for 3–4 minutes, tossing until fragrant. Let cool briefly.
- In a medium saucepan, melt the butter over low heat, stirring until fully melted.
- Add the granulated sugar, brown sugar, salt, and heavy cream. Whisk until evenly combined.
- Cover the saucepan and increase the heat to medium. Bring to a boil; this takes about 2–3 minutes once bubbling starts.
Cooking
- Remove the lid and continue boiling. Clip a candy thermometer to the side and cook until the mixture reaches 242ºF (soft-ball stage), about 5 minutes. Watch carefully.
- Remove the pan from heat. Quickly add the toasted pecans and vanilla. Whisk vigorously until the mixture changes from glossy to creamy and begins to thicken.
- Using two spoons or a small ice cream scoop, quickly spoon mounds onto the prepared parchment. Use a spatula to slide the pralines off the spoon for tidy shapes.
- Let the pralines cool and set at room temperature for about 30–45 minutes.
Notes
These pralines are versatile as a crunchy topping for desserts. Store in an airtight container at room temperature for up to 2 weeks. For a richer flavor, brown the butter before adding the sugars.