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.

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Keyword: pralines

Servings: pralines

Calories: 74kcal

Ingredients

1 cup granulated sugar (200g)
1 cup packed light brown sugar (213g)
½ cup heavy whipping cream (120ml)
¼ cup evaporated milk (60ml)
¼ cup unsalted butter, cut into cubes (57g)
⅛ teaspoon baking soda
2 ¼ cups pecans, coarsely chopped (254g)
½ teaspoon kosher salt
1 ½ teaspoons vanilla extract

Instructions

Line several baking sheets with parchment paper. Grab a tablespoon-sized scoop.
Spread the chopped pecans on a baking sheet and toast at 350 degrees F for 6 to 8 minutes, until fragrant. Set aside.
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 toasted 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.

Notes

A candy thermometer is a must for this recipe.

If the mixture is too thin to scoop, let it rest a few minutes and stir again.

Storage: Keep for up to 2 weeks in an airtight container at room temperature, or freeze for up to 2 months.

Nutrition