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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.
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.
How to Make Southern Praline Pecans
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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
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Best Southern Praline Pecans
- 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
These turned out perfect for a party we are going to…I no longer have a candy thermometer, so I just cooked to soft ball stage and tested in a glass of cold water, like I have done for years when I make candy & fudge for the holidays. I also added about 2 T Steen’s cane syrup, and they are dark and delicious! I think the syrup helps to prevent crystallization.
I think that preparation is key. I researched and read recipe several times. Took me awhile to finally try this and had success first time .they taste great,it is very simple to make.thanks
This is the best recipe I’ve tried! I’d like to make an autumn version by adding a maple element. Do you think I would alter the consistency too much if I added maple extract in addition to the vanilla extract?
I don’t think it would make a huge difference, but you could always leave out the vanilla and add in the maple just to be sure.
The title is correct, these are the best Southern pralines! I was hoping it was close to store bought but assumed it would not be quite the same quality, as they have the machines, the know how, and maybe other ingredients. This recipe makes them better than store bought. I nailed them the first time, possibly because I’ve made gumbo roux, and slow boiling the sugar mix until you know it’s ready is similar. I did the double amount recipe which is very handy thank you, just select the 2x. I did the brown sugar white sugar combo, I used the butter, organic heavy cream, the baking soda, and the other ingredients as listed.
The local store sells Pralines like these for $30 a pound, and the 2x version of this recipe makes +/- 5 pounds, so about $150 worth of delicious pralines! They are fresh, the same consistency as store bought, but tastier which I think by using organic heavy cream and grass fed cow butter mine had the extra edge here.
My 5 year old, a tough critic, said I don’t like, them, I LOVE Them!
thanks for the recipe, I didn’t see the video until after my son and I made these together, but the video is helpful. I give this recipes 6+ stars!
also, this is dangerous knowledge, knowing how to make the Best pralines! However, it makes so much that I’m making them as gifts. They are easy to store, and to ship just package carefully. When our real estate clients close on a house, or our big art buyers purchase fine art, they get a package of pralines.
LOVEEEEEEE just one question- how long can they be stored??
Thank you for sharing your recipe with us. It was very easy and turned out really good!
So glad to hear it!
First time making these, super easy and so good!! Substituted heavy cream with coconut milk because that’s all I had in the pantry; weighed the sugars and used an infrared thermometer (point the laser where you’re stirring and you’ll get the internal temp) and they came out great!
How much of each ingredient do you need? I don’t see that anywhere
There’s a little recipe card at the bottom of the post. If you’re having trouble finding it, there is a jump to recipe button at the top underneath the title.
I grew up about an hour north of New Orleans and we Louisianan’s come out of the womb cooking! Pralines were a staple y’all! I remember helping my grandma make them all of the time! I moved away, got married, had children, 25yrs later-I decide I want to make a batch but I feel rusty. This my dear is the perfect mix of ingredients and perfect instructions!! They came out just as I remember from growing up! My children had them for the first time and are now addicted! I’m glad I stumbled upon this recipe!
I made these for dessert after a shrimp creole dinner for a few ladies last night. They flipped for them (despite the fact that they were ugly as sin.) It was my first time making pralines at high altitude (6300ft). I need to adjust the boiling temperature a little more next time. But the texture and flavors were still incredible. One friend said, “I have a friend who sends me pralines from a special shop in Savannah and these are better.” I mean, that’s high praise! I felt like I did my New Orleans heritage proud. I’ve only been there a few times but my grandma grew up there and Aunt Sally’s is our baseline comparison for all pralines. Even my dad gave the flavor serious praise when I gave him one as a guinea pig. Thanks for a great recipe! Looking forward to perfecting the high altitude effects so they look prettier next time but the buttery/caramelly flavor of these can’t be beat.
That is definitely high praise! So glad everyone enjoyed them!
This recipe is so easy and delicious. I made 2 batches, 1 without toasting pecans and 1 with toasting the pecans, and I would have to say they both are delicious but toasting the pecans brought it to the next level.
This is a GREAT recipe. Thanks for sharing. But you actually does NOT say when to add “salt” in your “How To Prepare” section. It’s only if people scroll further to see another section called “Instructions” that it says “salt” in section 4.
Below, I copied & pasted the exact wording from step 4 in the “How to” section of your article so you can see the omission of the word “salt”. You may want to go back & update/add it for consistency in directions.
4. Once it’s at the right temperature, remove the pot from the stove and add the pecans 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.
I am so excited to make these!!
how long ahead can you make them? do they freeze well?
Wish I could give it 10 stars. Hands down perfect. I tried another recipe first. It turned out grainy. Probably something I did wrong. So I went on a search for another praline recipe. Thank goodness your reviews were so good. And I agree. Creamy, chewy and perfectly perfect. Even better than what used to be my favorite from local Mexican restaurant. Made them for a neighborhood gathering and everyone who tried them loved them. Thanks for the video too. This is the one. The search is over.
Yay! So glad to hear that! Thanks Cindy!
I absolutely love this recipe!! Thank you for sharing. Ive been making “Pecan Candy” for years with much more sugar and milk and it always made a huge mess. The clean up for this recipe was a snap and the result was delicious!!! Great way to make smaller batches and to have anytime☺
I have never ever ever had a praline better than these! Girlllll, I can make a fortune from these pralines. Too bad I burned my pinky finger.
So glad you enjoyed them! Sorry to hear about the finger though!
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