Best Southern Pralines Pecan Recipe

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These are seriously the BEST Southern Praline Pecans! With the amazing flavor of brown sugar and butter, these are pure heaven! A little bit candy and a little bit cookie, they melt right in your mouth!

Southern Praline Pecans Recipe

I have been SO darn excited to share this Pecan Pralines recipe with you guys! After testing them for weeks with the help of my mother-in-law (a self-proclaimed pecan praline lover who tastes them wherever she goes), I’m telling you that these are the BEST Pecan Pralines. I’m completely addicted.

So What Makes Good Praline Pecans?

Well I imagine that may vary based on who you ask. And depending on the recipe you try or the shop you buy them from, they’re all different. There are a fair number of pecan pralines that I would describe as being quite firm – even hard – and I’m really not into that version.

And then there are some that are more grainy or even super chewy.

Personally, I like something that’s right in the middle of all of that. Not too soft, but definitely not hard. Not grainy and not chewy, but again, not hard. And definitely melt-in-your-mouth with lots of butter and brown sugar/caramel-y flavor.

What you will find in common between the various recipes is that pecan pralines consist of these main components – pecans, sugar, butter and milk or cream of some sort. There are a few additional things in these pralines that contributes to their flavor and texture and makes them a step above the rest.

Southern Pecan Pralines spread evenly and baked on a cookie sheet with one Southern Pecan Praline missing a bite
Southern Pecan Pralines layered on a white table with a cup of brown sugar and a cup of sugar in the background

Ingredients for Praline Pecans

  • Sugar/Brown Sugar – After testing various versions of these, we found the white sugar and brown sugar combination to be the best. When using all brown sugar, we ended up with a grainy and unappealing texture. When using all white sugar, you have to use baking soda to get it to caramelize and the flavor just isn’t quite the same. The combination of the two was the best – you get that classic brown sugar flavor, but without the graininess.
  • Heavy Whipping Cream – You could use any number of options here. Milk, half and half, cream (as I used), buttermilk and even evaporated milk all worked well. I liked the extra creaminess and straight forward flavor of the cream, but I also really liked the evaporated milk. It gave a unique flavor that was also very nice.
  • Butter – Adds totally necessary flavor that really adds to these pralines. It also helps to keep the pralines from getting too firm after sitting for a few days.
  • Baking Soda – While not totally necessary, this ingredient is key for me with these pralines. It not only enhances the brown sugar and caramel-y flavor and color, it also keeps them tender. If you leave it out, you’ll have a firmer praline. And finally, it contributes to helping the sugars dissolve fully, so that you don’t have a grainy praline.
  • Pecans – Clearly necessary here.
  • Salt – For flavor. Never underestimate the power of a little salt.
  • Vanilla Extract – Also for flavor.
Southern Pecan Pralines spread evenly and baked on a cookie sheet

How to Make Southern Praline Pecans

  1. To make these Southern Pecan Pralines, you’ll first want to set up your parchment paper and have a tablespoon sized scoop ready to go. Once your mixture is ready, it can firm up quickly, so you don’t want to not be ready.
  2. Add everything to a sturdy pot except for the pecans, salt and vanilla extract. Heat it all over medium heat, stirring regularly. It’ll melt and seem like it’s taking it’s time getting going, but it will finally begin to boil.
  3. When the mixture foams up and beings to boil, stir constantly until it reaches 236°F. You will want to have a candy thermometer or something similar handy. Candy is sensitive to temperature.
  4. Once it’s at the right temperature, remove the pot from the stove and add the pecans, salt and vanilla extract. Stir vigorously with a rubber spatula for about 3 1/2 minutes. The mixture will begin to thicken and the longer you stir it, the thicker it will get. The thicker it gets, the firmer your pralines will end up. It may take 2-3 times of making these to get comfortable with knowing that it’s the right consistency, but generally the 3 1/2 minute mark works well.
  5. Finally, drop heaping tablespoons of the mixture onto the parchment paper and let them cool and firm up. You can spoon a praline or two and see if you like the amount they spread and if they spread too much, just stir them for a little longer.
  6. At this point, you just have to let them firm up. That’s probably the hardest part for me. They are so good, I just want to eat them all! They will be firm enough to handle within an hour, but do firm up more as they sit overnight.
Six Southern Pecan Pralines on a white table with brown sugar and a jar of more Southern Pecan Pralines in the background

Tips for the Best Praline Pecans

Use a candy thermometer. You want to make sure you have the right temperature or your pralines will not turn out correctly.

Have plenty of ingredients on hand. While I’m hopeful these will turn out great the first time around, they often take people 2-3 times to get just right.

Work quickly when scooping out the pralines, so the mixture doesn’t firm up too quickly.

Enjoy them!! These are seriously SO good! No store bough pecan praline will ever be the same after trying this homemade pecan praline recipe and they don’t take long to make. It’s a must! And if you need a little extra help, check out my video of the process below.

And last, but not least – this is the first in a series of cookies (even though this is kind of a candy) that I’ll be sharing over the next few weeks as we head towards Christmas. I’ve got some super fun things coming and I can’t wait to share them with you!

More Great Candy and Cookie Recipes

Pecan Caramel Turtle Candy Bars
No Bake Salted Caramel Coconut Macaroons
Quick and Easy Chocolate Fudge
White Chocolate Cranberry Fudge
Easy Salted Caramel Sauce

Watch How They’re Made

Read transcript

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Southern Pecan Pralines poured out of a glass jar on it's side onto a white table with a bowl of pecans in the background
Recipe

Best Southern Praline Pecans

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: about 24 pecan pralines
  • Category: Dessert
  • Method: Stove
  • Cuisine: American

Description

These are seriously the BEST Southern Praline Pecans! With the amazing flavor of brown sugar and butter, these are pure heaven! A little bit candy and a little bit cookie, they melt right in your mouth!


Ingredients

  • 1 cup (207g) sugar
  • 1 cup (225g) packed light brown sugar
  • 3/4 cup (180ml) heavy whipping cream
  • 4 tbsp (56g) unsalted butter, cut into cubes
  • 1/8 tsp baking soda
  • 2 1/4 cups (212g) pecan halves
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Instructions

1. Set out parchment paper for making the pralines on and have a tablespoon sized scoop handy and ready to go.
2. Add everything but the pecans, salt and vanilla extract to a medium pot and heat over medium heat. Stir regularly until it begins to foam and boil.
3. When it begins to foam and boil, stir constantly until it reaches 236°F.
4. Remove from heat and add the pecans, salt and vanilla extract.
5. Stir vigorously with a rubber spatula for 3 1/2 minutes, or until the mixture begins to thicken. The longer you stir, the thicker the mixture gets. You don’t want it to get too thick, or it’ll be hard to scoop the pralines and they’ll dry more firm.
6. Quickly drop heaping tablespoons of the mixture onto parchment paper and allow them to cool and firm. If the mixture is too thin and spreads more than you want, stir a little bit more. If the mixture starts to cool too much as you’re scooping, place it back on the warm burner (but don’t turn it on) and let it keep the mixture warmer. I find it helps to stir the mixture after every few scoops.
7. When pralines are cool and firm, store in an airtight container.

Nutrition

  • Serving Size: 1 pecan praline
  • Calories: 165
  • Sugar: 16.9 g
  • Sodium: 104.6 mg
  • Fat: 10.6 g
  • Carbohydrates: 18 g
  • Protein: 1.1 g
  • Cholesterol: 9.3 mg

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309 Comments
  1. Meagan Provost

    First off, thank you for taking the time and resources to try and test recipes and then share with us all! Secondly, I was wondering if you have ever made these in advance and then frozen them for future use? Do you have any tips or suggestions on that? Or would it even work? Thanks so much!

    1. Lindsay

      I haven’t tried freezing them, but it should be fine. I’d separate them with parchment paper in an airtight container for up to 2 months.

      1. Julie

        Thanks for answering this question! I just made my first batch and they are perfect! I set the timer so I would stir for exactly 3 1/2 mins. My hubby licked the pan and said these are not good… meaning don’t give them as gifts because I want to eat them all!😂






    1. Lindsay

      I actually googled it, since I’ve literally never heard anyone pronounce it that way. Apparently it’s pronounced differently in different parts of the country. In Georgia and nearby, which is where I am, they pronounce it as I do. Apparently around Louisiana they are pronounced as you say. So I guess we are both correct! Hooray!

  2. Sherree

    I found this recipe very easy to follow and use. Living in New Orleans for several years, I developed a love for this delicious sweet treats. Mine set up perfectly, I could have stopped stirringvat about 2 1/2 minutes (I went to 3 and they had started to get rather thick). I also prefer a little less pecans in mine, but that’s personal preference and next time I’ll just cut them back a little bit. 🙂 My husband thought they were really good, so I’m taking that as a win. I will definitely use this recipe in the future. Thank you!

  3. Sharon

    This recipe is a definite keeper, I had to contain myself, I made these at the request of my husband, I don’t have a thermometer that reads that high so I just cooked it on medium for 25 minutes. Will be making these again. Soo good.






    1. Lindsay

      I don’t know anything about high altitude baking, so I don’t know if that would have an effect or if it’s something else. I’m sorry.

  4. Arvind

    These turned out tasting great. However, I am having the same problem as some of the others that it doesn’t firm up like the ones I have had from stores. Even after 2 hours they are soft and haven’t hardened. Not sure if they harden overnight? What could I be doing wrong? I stirred for a little longer than 3.5 minutes and correctly measured the ingredients and the temperature.

    1. Lindsay

      So when you stir, you need to do it VIRGOROUSLY. Like, a serious arm workout. It affects the texture and firmness of the pralines. If they are kind of translucent and don’t firm up all the way like that, it seems like a stirring issue.

  5. Rhonda

    I just finished making the recipe… turned out beautifully…still waiting for them to set, so haven’t tasted yet… I’m sure I will be making again soon.. thanks for sharing






  6. Gillian NW

    This has to be the simplest and best praline recipe I’ve tried. Will be keeping this for future praline cravings. Amazing and to the point. I doubled the recipe without issues.






    1. Sandy

      These turned out perfect and just as delicious as the ones from New Orleans. Doubled the recipe without any issues. Will be making again!






    1. Lisa L.

      I doubled it and I couldn’t scoop it out fast enough and it was setting up in my pot. I just made the recipe twice. 

    1. Lindsay

      I’m not really sure that there is a substitute that would work as well. I didn’t test it with other kinds of milk. If you were going to try though, I would suggest whole milk.

      1. Cynthia Warren

        I used evaporated milk and they were awesome! Bet you could also use half and half! 

  7. Traci Tran

    OMG! 😱😱😱😱😱
    THESE WERE THE ABSOLUTE BEST IVE EVER EATEN! My husband even woke up in the middle of the night and snuck in the kitchen for some! I’ve tasted many others traveling and they don’t compare! I bake on a daily basis because I love to make sweets for my bible study and my church family. I made one batch last and I am going to make 4 more today! YESSSS!! They do melt in your mouth! These are the best pralines in JESUS NAME!! 🙌🏻🙌🏻🙌🏻
    Thank you Lindsay! 






  8. Loneka

    Oh my gosh! I’m from Louisiana but I no longer live there. I always like make dishes from home and I came across this recipe. These are the best pralines I have ever made. They were so good! Thank you!






  9. Debbie Maratea

    Thank you so much – I made a test batch yesterday and they are amazing!! This is definitely a keeper recipe!!

Lindsay
About Lindsay

I’m the baker, recipe developer and photographer behind Life, Love and Sugar. I love sharing trusted recipes with helpful tips to give you great results.

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29