Pralines
intro
Buttery, creamy pecan pralines are a beloved Louisiana Creole confection, with rich caramel notes and toasted nut flavor, perfect for gifting or sweet snacking.
Ingredients
Steps
Prep and toast pecans
First, line a large rimmed baking sheet with parchment paper, and measure all ingredients into separate small bowls (candy making moves quickly!). Spread pecan halves in a single layer in a dry 10-inch skillet, and toast over medium-low heat for 4-5 minutes, stirring frequently, until fragrant and lightly golden, then set aside off heat.
Cook the sugar base
In a heavy-bottomed 3-quart saucepan, combine packed light brown sugar, granulated white sugar, heavy whipping cream, and fine sea salt. Stir constantly over medium heat until sugars fully dissolve and the mixture reaches a gentle rolling boil, about 6-7 minutes. Do not scrape crystalized sugar from the pan sides into the mixture while stirring, as this causes grainy candy.
Cook to soft ball stage
Once the mixture is boiling, clip a candy thermometer to the pan side, ensuring the tip is submerged but not touching the hot pan bottom. Continue cooking without stirring over medium heat until the mixture reaches 116°C (240°F, the soft ball candy stage), approximately 8-10 minutes. Watch closely during the final 2 minutes to avoid burning the caramel.
Add butter and pecans
Immediately remove the pan from heat once it hits the target temperature. Add the cut unsalted butter, toasted pecan halves, and vanilla extract to the hot caramel, but do not stir. Let the mixture rest undisturbed for 5 minutes to cool slightly to 104°C (220°F), which prevents grainy, sugary pralines.
Beat to thicken mixture
After the 5-minute rest, stir the mixture vigorously and continuously with a wooden spoon for 2-3 minutes, until the caramel loses its high gloss, thickens noticeably, and turns a lighter, opaque creamy tan color. The mixture is ready when it leaves a slow, thick trail when you lift the spoon from the pan.
Scoop and set pralines
Working quickly before the mixture hardens, use a 2-tablespoon cookie scoop to drop rounded mounds of praline mixture 5 cm (2 inches) apart onto the prepared parchment-lined baking sheet. Let pralines cool completely at room temperature for 20-25 minutes, until firm and set to the touch, before peeling from the parchment.
Tips
2.Work quickly once the mixture reaches the thick, opaque stage after beating—praline candy will start to harden in the pan in as little as 3-4 minutes, so set up your scooper and baking sheet before you begin cooking.
3.Store fully cooled pralines in an airtight container between layers of parchment paper at room temperature for up to 1 week; avoid refrigerating, as excess moisture will make the candy sticky and soft.
OMG these turned out SO good!!! I was so nervous making pralines for the first time because I heard they’re super finicky, but this recipe was so straightforward. Brought a batch to my church potluck last Sunday and people were begging for the recipe before service even ended. I did add a tiny extra splash of vanilla because I’m obsessed, and used Georgia pecans I picked up at the farmers market. 10/10, will be making these every holiday season from now on!
Game changer. I’ve been messing up pralines for YEARS trying to copy my late grandma’s recipe, and this is the closest I’ve ever gotten. Cook time was exactly 30 minutes like it says, no guesswork. My kids ate half the batch before I even got them stored in the tin. Only note: make sure you let them cool completely on the parchment paper before you try to move them, I got impatient and smushed the first three 😂
Made these for my office holiday party and everyone lost their minds. People kept asking if I bought them from a fancy Southern candy shop! I was worried they wouldn’t set up right in my tiny apartment kitchen since it’s so dry here, but they firmed up perfectly in about 20 minutes. Will definitely be gifting tins of these to my neighbors this Christmas.
Help!!! I followed the recipe exactly but my pralines are still super sticky and runny even after an hour of cooling. Did I do something wrong? I’m so sad, I bought super expensive pecans for this 😭
These are my new go-to for every summer cookout! I made a double batch last weekend for our neighborhood block party and they were gone in 10 minutes flat. I love that the cook time is only 30 minutes so I don’t have to spend all day in the kitchen when I’m prepping a million other dishes. The buttery, nutty flavor is *chef’s kiss* no weird artificial aftertaste like the store bought ones.
Not gonna lie, I was skeptical a medium difficulty recipe would turn out for me since I barely know how to boil water, but these came out insane. I added a pinch of sea salt on top right after dropping them on the parchment and oh my GOD, that sweet-salty combo is unreal. My roommate already asked me to make another batch before the first one is even gone.
Made these for a day hike with my friends last weekend and they were the perfect trail snack! So much more satisfying than a granola bar, the pecans give a great protein boost and the sugar gives you that quick energy hit for steep climbs. I stored them in a reusable silicone bag and they didn’t stick together at all after cooling all the way. Will absolutely be adding these to my regular backpacking meal prep rotation.
I’ve been making pralines for over 40 years and this recipe is hands down one of the best I’ve ever tried. The ratio of butter to brown sugar to pecans is perfect — not too cloyingly sweet, just right. I do have one tip for new makers: don’t skip the step where you beat the mixture until it starts to thicken and get a little cloudy before you drop them! That’s the secret to that perfect creamy, not crumbly texture.
So excited to find a praline recipe that’s naturally gluten free! So many store bought pralines have weird hidden gluten additives, so making them at home is a game changer for me. I used dairy free butter to make them vegan for my sister too, and you literally couldn’t tell the difference. She said they tasted just like the ones we got on our family trip to Savannah years ago.
Made these in my dorm room kitchen last night for my floor and everyone went crazy. The only equipment I had was a cheap pot from the campus store, a $10 candy thermometer from Amazon, and a baking sheet I stole from the dining hall lmao. Super doable even with garbage kitchen gear, 10/10 would recommend to any other broke college student looking to impress their friends.
Wait has anyone tried adding a little bourbon to these? I’m thinking of spiking a batch for my adult ugly sweater party next week and I don’t want to mess up a good thing. How much would you add without making them runny?
I made a big batch of these on Sunday to portion out for my kid’s school lunches all week and they’re holding up perfectly in an airtight container! My kids loved finding them in their lunch boxes and said all their friends were jealous. I put one in each lunch with a little apple slices and a cheese stick and it feels like a special treat without being total junk food. Way better than the processed candy they usually beg for at the grocery store.
Taste is amazing, but man these were trickier than I thought they’d be for a medium difficulty recipe! My first batch burned a little on the bottom because my stove runs hot, so I had to turn the heat down a touch for the second round. Ended up with a dozen perfect pralines after that, but I wasted a good amount of sugar and pecans on the first go. Definitely keep a close eye on the temp if your stove runs hot like mine!