Pecan pralines recipe is made with just 7 simple ingredients and come together in about 20 minutes. They’re buttery, rich, and full of caramelized brown sugar flavor; they’re a perfect old-fashioned candy for Christmas or holiday gifting.
If you love classic Southern sweets, you’ll adore these homemade Pecan Pralines. They’re caramel-y, nutty, and melt-in-your-mouth delicious — everything a holiday candy should be.
Made with just 7 pantry staples with no candy thermometer required, this recipe comes together in about 20 minutes. The brown sugar and cream cook down into a smooth, caramel-like coating that perfectly coats the crunchy pecans. They’re a simple treat that’s as sweet as it is nostalgic.
These pralines make a wonderful addition to any cookie tray or holiday gift box, and since they keep well, they’re perfect for make-ahead Christmas candy prep or gifting.
Ingredient notes and substitutions
- Salted butter: The salt in the butter helps to balance out a bit of the sweetness. If using unsalted butter, add 1/8-1/4 teaspoon of salt.
- Light brown sugar: Dark brown sugar will also work.
- Pecans: Whole pecans or pecan pieces will work as long as they’re unsalted.
How to make pecan pralines
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Line two sheet pans with parchment paper.
Step 2: Melt the butter in a medium saucepan over medium-high heat. If you have a gas range, you may need to use medium heat as gas ranges can cook hotter.
Step 3: Stir in the brown sugar, granulated sugar, heavy cream, and baking soda. While continuously stirring, allow the mixture to come to a simmer until it has reached the softball stage at 235°F.
Step 4: Remove the pot from the heat and stir in the pecans and vanilla extract. Continue to stir until the mixed mixture starts to thicken and lightens in color. This will help to make thicker pralines.
Step 5: Quickly drop tablespoons worth of the pecan mixture onto the sheet pan. Allow the pecan pralines to cool completely and firm up before serving.
Recipe Tips!
- How to prevent seizing: One is to keep a hot pan of water close by. If they start to seize, you can stir in a couple of teaspoons of water. Another would be to use a very thick and sturdy pot like a Dutch oven. The thickness and type of metal will hold heat to it longer, allowing you more time to get it dipped.
- Toasting the pecans: You do not have to toast the pecans before adding them to the recipe. However, if you want to, it will help bring out their natural buttery and nutty flavors more.
- Thinner pralines: There’s nothing wrong with them if they turn out thinner; some people actually prefer it this way. For thicker pralines, be sure to stir the candy mixture a little more after you added the pecans until it starts to lighten in color, but stop stirring just before it starts to get so dense that you won’t be able to scoop it. Candy making is an art. The more you make these the more you’ll understand that texture just by look and feel.
Storage
Pecan pralines should be stored in an airtight container at room temperature for up to 2 weeks. If placed in an airtight freezer-safe bag, they can be frozen for up to 2 months in the freezer and up to 6 months if vacuum packed.
Thaw in the refrigerator overnight if frozen.
More candy recipes!
If you’ve tried this pecan praline recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.
Pecan Pralines Recipe
Ingredients
- ½ cup salted butter
- 1 cup light brown sugar
- 1 granulated sugar
- 6 ounces heavy cream
- ½ teaspoon baking soda
- 2 cups unsalted pecan halves chopped
- 1 teaspoon vanilla extract
Instructions
- Line two sheet pans with parchment paper.
- Melt the butter in a medium saucepan over medium-high heat.½ cup salted butter
- Stir in the brown sugar, granulated sugar, heavy cream, and baking soda.1 cup light brown sugar, 1 granulated sugar, 6 ounces heavy cream, ½ teaspoon baking soda
- While continuously stirring, allow the mixture to come to a simmer until it has reached the softball stage at 235°F.
- Remove the pot from the heat and stir in the pecans and vanilla extract. Continue to stir until the mixed mixture starts to thicken and lightens in color.2 cups unsalted pecan halves, 1 teaspoon vanilla extract
- Quickly drop tablespoons worth of the pecan mixture onto the sheet pan. Allow the pecan pralines to cool completely and firm up before serving.
Notes
- Salted butter: The salt in the butter helps to balance out a bit of the sweetness. If using unsalted butter, add 1/8-1/4 teaspoon of salt.
- Light brown sugar: Dark brown sugar will also work.
- Pecans: Whole pecans or pecan pieces will work as long as they’re unsalted.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Leave A Reply!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!