Pralines
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If you haven’t tried making Pralines at home, you’re in for a real treat. These classic Southern candies are rich, buttery, and packed with toasted pecan flavor. Their soft, crumbly texture makes them hard to resist.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Pralines
- More Homemade Candy Recipes
If you haven’t tried making Pralines at home, you’re in for a real treat. These classic Southern candies are rich, buttery, and packed with toasted pecan flavor. Their soft, crumbly texture makes them hard to resist.
They’re the kind of old-fashioned sweet that feels extra special, but they’re actually very simple to make with just a handful of basic ingredients. A candy thermometer makes the process easy and reliable, and once you’ve made them, you’ll see just how doable they really are.
These pralines are perfect for holidays, gifts, or just to keep on the counter for a sweet snack. Their nostalgic homemade charm never goes out of style.
Here’s Why You’ll Love This Recipe
- They’re made with simple pantry staples.
- They have a rich, buttery, nutty flavor with a hint of caramel.
- They’re special enough to give as gifts or serve at gatherings.
- No baking required!
- They keep well, so you can make them ahead of time.
- Their soft, creamy texture is truly delicious.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Granulated sugar: Helps create structure and sweetness. Combined with brown sugar, it gives pralines their classic texture.
- Light brown sugar: Adds moisture and a deep caramel flavor with subtle molasses notes. Dark brown sugar can be used for an even richer taste.
- Heavy whipping cream: Makes the pralines rich and creamy. This is key to that smooth, luscious texture.
- Evaporated milk: Adds body and helps create that traditional old-fashioned praline consistency. If needed, you could use a little more cream, but evaporated milk gives the best result.
- Unsalted butter: Adds richness and a silky finish. Unsalted butter lets you control the overall salt level.
- Baking soda: Helps create a lighter texture and gives the candy a little lift as it cooks.
- Pecans: The star ingredient. Coarsely chopped pecans bring texture, flavor, and that classic praline identity. Toasting them first can deepen the flavor even more.
- Kosher salt: Balances the sweetness and makes all the flavors pop.
- Vanilla extract: Rounds everything out with warm, sweet flavor.
In Photos: How To Make Pralines
Step 1: Make Base
In a medium-sized saucepan, combine the sugars, cream, evaporated milk, butter, and baking soda over medium heat. Stir the ingredients as they come to a boil.
Step 2: Keep Stirring
The mixture will foam up. Stir very frequently until it reaches 236-240 degrees F.
Step 3: Add Pecans, Salt, & Vanilla
Remove from the heat and stir in the pecans, salt, and vanilla. Continue vigorously stirring for several minutes until the mixture thickens. If the mixture is still thin, let it rest for a bit and then continue stirring every few minutes until it’s scoopable.
Step 4: Scoop Onto Pans
Use the scoop to transfer the praline mixture to the prepared sheet pans and allow them to cool.
Helpful Tips and Tricks
- You definitely want to use a candy thermometer with this recipe. 235-240°F is considered the soft-ball stage in candy making, when pralines firm up.
- The pralines should firm up on their own while vigorously stirring. However, they can be a bit tricky sometimes. If they haven’t thickened on their own after a few minutes, letting them reach room temperature will still let you create a scoopable treat. There’s no need to start over!
More Homemade Candy Recipes
- Sponge Candy
- Andes Mints
- Candied Walnuts
- Candied Orange Peel
- Peanut Butter Eggs
- Homemade Marshmallows
- Chocolate Covered Strawberries
Pralines
Ingredients
- 1 cup granulated sugar, (205g)
- 1 cup packed light brown sugar, (228g)
- 1/2 cup heavy whipping cream
- 1/4 cup evaporated milk
- 1/4 cup unsalted butter, cut into cubes, (56g)
- 1/8 teaspoon baking soda
- 2 1/4 cups pecans, coarsely chopped, (212g)
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons vanilla extract
Instructions
- Line several baking sheets with parchment paper. Grab a tablespoon-sized scoop.
- In a medium-sized saucepan, combine the sugars, cream, evaporated milk, butter, and baking soda over medium heat. Stir the ingredients as they come to a boil. The mixture will foam up.
- Stir very frequently until it reaches 236-240 degrees F.
- Remove from the heat and stir in the pecans, salt, and vanilla. Continue vigorously stirring for several minutes until the mixture thickens. If the mixture is still thin, let it rest for a bit and then continue stirring every few minutes until it’s scoopable.
- Use the scoop to transfer the praline mixture to the prepared sheet pans and allow them to cool.
- Once the pralines have cooled to room temperature and are firm, store in an airtight container.
