Name: Southern Pecan Pralines
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Southern
Ingredients: 1 cup granulated sugar; 1 cup light brown sugar, packed; 1/2 cup heavy cream; 4 tbsp unsalted butter; 1 tsp vanilla extract; 1 1/2 cups pecan halves; Pinch of salt

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Short description

Southern pecan pralines are a melt-in-your-mouth classic candy from the American South, with a fudgelike caramel base studded with crunchy pecans—a harmonious blend of sweet, creamy, and nutty goodness.

Why You’ll Love This Recipe

Southerners adore pralines for their rich, buttery flavor and smooth, velvety texture that gently melts on your tongue. These pralines balance sweetness and creaminess with the satisfying crunch of pecans. Whether you’re gifting them or savoring them at home, they’re nostalgia wrapped in edible form.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Line cookie sheets with parchment paper and have measured ingredients ready.
In a heavy-bottomed saucepan, combine sugar, brown sugar, cream, butter, and salt.
Bring the mixture to a boil over medium heat, stirring until the sugars dissolve.
Cook until the mixture reaches the soft-ball stage (235–242 °F / 113–116 °C) using a candy thermometer.
Remove from heat and stir in vanilla extract and pecans.
Beat the mixture until it thickens slightly and loses some of its gloss.
Quickly drop spoonfuls onto the prepared parchment.
Allow pralines to cool at room temperature until set.

Servings and timing

Makes approximately 16–24 pralines depending on size.
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: ~25 minutes

Variations

No thermometer method: Use brown sugar, cream, butter, powdered sugar, and pecans for a quicker version.
With corn syrup: Add corn syrup for a creamier, smoother texture.
With baking soda: A touch of baking soda can create a lighter praline.
Chocolate pralines: Mix chocolate into the base for a decadent twist.

Storage/Reheating

Store cooled pralines in an airtight container at room temperature for up to two weeks. For longer storage, freeze them for up to three months. Thaw at room temperature before serving. Pralines do not require reheating and are best enjoyed at room temperature.

FAQs

1. How do I know when the praline mixture is ready to remove from heat?

Check with a candy thermometer—it should reach the soft-ball stage between 235–242 °F (113–116 °C).

2. What if it’s humid when I make them?

High humidity can prevent pralines from setting properly. On humid days, cook to a slightly higher temperature.

3. Why did my pralines turn grainy?

Graininess often comes from sugar crystallization. Stir gently and avoid scraping the sides of the pan while cooking.

4. Can I use nuts other than pecans?

Yes, almonds, hazelnuts, or walnuts work, but pecans are traditional in Southern pralines.

5. Why did my pralines stay sticky?

They may not have been cooked long enough or to a high enough temperature.

6. What equipment do I need?

A heavy saucepan, a wooden spoon, parchment paper, and ideally a candy thermometer.

7. Can I double the recipe?

It’s best to make pralines in small batches for consistent results, rather than doubling.

8. Why are pralines popular in the South?

When French settlers brought pralines to Louisiana, they substituted local pecans for almonds, creating the Southern favorite.

9. How do I scoop the mixture easily?

Use a lightly greased spoon to prevent sticking and make uniform pralines.

10. What should the final texture be like?

Southern pralines should be creamy and slightly fudgy, with a smooth melt-in-your-mouth consistency and crunchy pecans.

Conclusion

Southern pecan pralines are timeless treats that combine the richness of caramelized sugar with the crunch of pecans. With careful attention to temperature and technique, you can recreate this Southern classic at home, perfect for sharing during holidays, celebrations, or as a sweet indulgence any time.