Pecan Pralines

Pecan pralines are the most irresistible mix of crunchy and melt-in-your-mouth; sweet and salty. It’s all about contrasts here, friends—and, of course, that rich, buttery, caramelized flavor!

At a glance

What stands out: Achieving authentic pecan praline flavor is easier than you think!

How long it takes: just over an hour
Equipment you’ll need: candy thermometer, heavy saucepan
Servings: makes 24 pralines

Ah, pralines. A candy made for nut lovers, and tourists wanting to bring a box of sweet treats back home from a trip down South. (Is there any better gift you can give your neighbor for watering your plants?)

If you’re ready to try your hand at making pralines yourself, this pecan praline recipe might just surprise you with how straightforward it is. If you’ve made from-scratch caramels or other candies in the past, you’ll be familiar with some of the steps involved; having a candy thermometer is key.

Once you’ve made a batch of pecan pralines, you’ll have some food for thought: Do you pronounce it pray-leen? Or prah-leen? And are they Southern, Texan, or Creole?

(The truth is, no one in the States can lay claim to these nutty, melt-in-your-mouth candies. Pralines originated in France! As for the pronunciation, you’re just going to have to settle that one yourselves.)

What stands out

• Nuts for candy lovers: Now, there are some people who just love straight-up salted nuts. Then there are others who need to sweeten the deal; they’re more into something like candied bourbon pecans. Pecan pralines are a candy for nut lovers and nuts that candy lovers will appreciate!
• Straightforward to mix: Despite the fancy French name, pralines are surprisingly straightforward to mix. In fact, we'd say they’re a great place to start if you want to get into more serious candy making down the road.
• Reliable for gifting: Pecan pralines make great gifts for any occasion. Whether you’re bringing them to a holiday party or need that reliable hostess gift, everyone will appreciate from-scratch pecan pralines. (From-scratch caramel corn is another popular gift idea!)

Ingredient List

We'll get you started with some notes on the important ingredients below. Be sure to scroll to the recipe card for measurements and full recipe instructions.

• Unsalted butter – We’ll be adding our own salt to make sure the flavor is balanced evenly. That’s why we don’t want to use salted butter here!
• Sugar – You’ll use both granulated sugar and light brown sugar. Brown sugar has molasses in it, which adds more depth of flavor.
• Heavy whipping cream – Although we didn’t test it, some recipes use half-and-half. We chose whipping cream because it creates a creamy texture.
• Baking soda – This is not a universal ingredient in all pecan praline recipes but it creates a lighter, airier texture.
• Salt – This goes into the praline mixture itself although it’s not traditional. If you want to lean into that sweet-and-salty contrast, you can sprinkle some flaky sea salt over the tops of the pecan pralines after spooning them onto the parchment paper.
• Vanilla extract – For a flavor variation, brandy can be substituted.
• Pecan halves – You can also use pecan pieces (which are also less expensive), but we think the presentation is nicer with halves!
• Light corn syrup – This is optional; it will prevent “white spots” which sometimes happens when crystallized sugar forms. There’s nothing wrong with these spots, but if you want picture-reliable pecan pralines for gifting or a party, you may want to go ahead and add the corn syrup.

Cooking Tip

Why a heavy-bottomed pan? When a recipe calls for that, it’s to ensure even cooking. A thin saucepan can lead to uneven cooking. Heavy pans absorb and distribute heat more evenly. Be sure to use a pan that’s large enough to hold the boiling mixture. We recommend a 3 quart pan.

How it comes together

We'd say roll up your sleeves to get started but actually, roll those sleeves down! When you’re making candy, it’s a good idea to wear long sleeves to protect your arms from spatters. Here’s how to make pralines at home.

Bring praline mixture to a boil. Combine the butter, sugars, whipping cream, baking soda, and salt in a large heavy pan set over medium-high heat. Stir constantly until the mixture reaches a rolling boil.

Wait for soft ball stage. Once the mixture boils, stop stirring and insert a candy thermometer. Continue to boil until the mixture reaches 235℉ to 240℉ or “soft ball” stage. The mixture will bubble up quite a bit and be foamy. Resist the urge to stir!

Cool. Remove the pan from the heat and allow the mixture to cool for 5 minutes. While the mixture is cooling, prepare a counter surface or 2 large baking sheets with parchment paper.

Add the nuts and vanilla. Stir the vanilla and pecan halves into the praline mixture. Continue stirring until it slightly thickens, about 1 to 2 minutes.

Form the pralines. After about a minute, use a 2 tablespoon cookie scoop to scoop the nut mixture onto the parchment. If it fails to hold shape, it’s not quite ready; keep stirring, then try again.

Cool. Let the pecan pralines set for about 15 minutes before eating; you can enjoy them warm or wait 45 minutes for them to cool completely.

Tips for Success

• Use a cookie scoop. While a cookie scoop isn’t required, it does make it easier since you can press the release button to help get the sticky praline mixture out. Another option is using two spoons: one for scooping the mixture and one for scraping it onto the parchment.
• Don’t stir. Once the sugar mixture boils, you’ll need to avoid stirring to let the sugars caramelize properly for that characteristic flavor and texture. Stirring the candy mixture after it reaches a boil may result in a grainy or crystallized texture rather than the smooth, creamy finish pralines are known for.
• Test first. When scooping the praline mixture out onto the parchment, it’s good to try it a little early as a test. If the mixture is forming a puddle and not quite holding its shape, it’s not ready yet. Conversely, if the candy mixture begins to set up and crumbles, it’s challenging to save. The window is pretty short, and it might take a time or two to reliable it.
• Add corn syrup. To reduce crystallization (white spots), add 1 tablespoon light corn syrup. This is an optional ingredient because minimal crystallization is normal and does not affect the flavor of the pralines.
• Pecan pralines may turn out differently each time you make them. Even with the same recipe, you’ll find that every batch has slight differences. Some will be browner than others, and some could have more crystallization than others. Even the humidity in the air can affect how pralines turn out! No matter their appearance, pralines will always taste great!

Candy Thermometers

A candy thermometer is a standby way to know the praline mixture has reached the soft ball stage. Candy thermometers have a longer probe and can withstand longer exposure to higher temperatures than an instant read thermometer. They can be clipped onto the side of the pan so you can keep a close watch on the rising temperature of the boiling mixture.

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How To Store Pralines

Once the pecan pralines have completely cooled, store them in an airtight container or bag. They’ll keep at room temperature for 1 to 2 weeks.

For longer storage, freeze the pralines in a freezer-safe container or bag for up to 2 months.

• Yield: 24 pralines
• Prep: 5 minutes
• Cook: 15 minutes
• Total: 1 hour 5 minutes

Ingredients

• 4 tablespoons unsalted butter
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• ¾ cup heavy whipping cream
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon light corn syrup (optional)
• 1 teaspoon pure vanilla extract
• 2 cups pecan halves

Method

1. In a 3-quart heavy saucepan, combine butter, granulated sugar, brown sugar, cream, baking soda, salt, and corn syrup if using (see note). Cook over medium-high heat, stirring constantly until it reaches a rolling boil, about 5 to 6 minutes.
2. Stop stirring and insert a candy thermometer in the mixture. Heat until the mixture reaches 235℉-240℉ or “soft ball” stage. The mixture will bubble up quite a bit and be very foamy. Reaching soft ball stage will take about 4 minutes.
3. Remove from heat and allow the mixture to cool for 5 minutes.
4. While the mixture is cooling, cover counter surface or 2 large baking sheets with parchment paper.
5. Stir in vanilla and pecan halves. Continue stirring until the mixture slightly thickens, about 1 to 2 minutes.
6. After about 1 minute, using a cookie scoop (about 2 tablespoons), drop the nut mixture onto the prepared parchment. If it is pooling and fails to hold shape, it’s not quite ready. (If you don't have a cookie scoop, use 2 spoons: one spoon to scoop, one spoon to push the mixture out.)
7. Let the pralines cool for at least 15 minutes. Enjoy a warm praline or allow them to cool completely, about 45 minutes.

Notes

Adding corn syrup: To reduce crystallization (white spots), add 1 tablespoon light corn syrup. This is an optional ingredient because minimal crystallization is normal and does not affect the flavor of the pralines.

Storage: Once they are completely cool, place pralines in an airtight container or bag. They’ll keep at room temperature for 1 to 2 weeks or in the freezer for up two months.

If you prefer, substitute 2 cups of walnuts or another nut of your choice.