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Pecan Pralines are a traditional Southern with crunchy pecans and a soft, buttery-sweet base. And they’re only 5 ingredients!
Pecan Pralines have a similar texture to fudge but are studded with crunchy pecans. The result is a cluster of pecan praline candy that is sweet treat and delicious, a classic New Orlean’s confection that is most popular at the holidays.
If you love the flavor of brown sugar and butter together, these are for you! These sweets are pretty enough for a homemade food gift, too, stored in a pretty box or Christmas tin tied with a bow.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Half and half: Or substitute heavy whipping cream.
- Pecans: Or substitute walnuts for Walnut Pralines, almonds for Almond Pralines, or peanuts for Peanut Pralines.
Step-by-step instructions
- Line a baking sheet with waxed paper or parchment paper. In a large heavy-bottomed saucepan over low heat, combine sugar, brown sugar, butter, half-and-half, and nuts. Cook until sugar dissolves, about 2-3 minutes, stirring gently. Increase to medium heat and cover.
- Cook until sugar dissolves from the side of the pan, about 2-3 minutes longer. Uncover and cook until praline reaches soft ball stage, 235 degrees on a candy thermometer, while stirring constantly (do not boil).
- Remove from heat. Using a wooden spoon, beat the mixture until it begins to thicken. Drop by rounded tablespoons onto the prepared baking sheet, and allow to stand at room temperature until firm.
Recipe tips and variations
- Yield: This recipe makes about 24 Pecan Pralines.
- Storage: Store pralines in an airtight container at room temperature for up to 2 weeks.
- Freezer: Arrange cooled pralines on a plate or tray and freeze until solid, then transfer to a freezer-safe plastic bag or container and freeze up to 2 months.
Frequently Asked Questions
Candied pecans are pecans coated in egg whites, sugar, and spices, then baked until crispy. Pralines are a drop-candy with a caramel-like base and crunchy pecans mixed in.
Drop a small amount of candy mixture in a bowl of cold water. If it can easily be molded into a ball, and then falls flat out of water, you have reached the soft ball stage.
The last time I was in the French Quarter of Louisiana, I did some pretty extensive praline testing. My favorite (and it wasn’t even close) was La Belle Creole Creamy Pralines from the Royal Praline Company. They say their praline recipe has been passed down for four generations and cooked in a copper pot with pecans, cane sugar, butter, and vanilla extract. I absolutely believe them! These pralines are the best money can buy.
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Pecan Praline Recipe
Ingredients
- 1 1/2 cups granulated sugar
- 3/4 brown sugar firmly packed
- 6 tbsp butter
- 1/2 cup half-and-half
- 2 cups pecan halves
Instructions
- Line a baking sheet with waxed paper. In a large heavy-bottomed saucepan over low heat, combine sugar, brown sugar, butter, half-and-half, and pecans.
- Cook until sugar dissolves, about 2-3 minutes, stirring gently. Increase heat to medium and cover. Cook until sugar dissolves from the side of the pan, about 2-3 minutes longer.
- Uncover and cook until praline reaches soft ball stage, 235 degrees on a digital thermometer, while stirring constantly (see note 3).
- Remove from heat. Using a wooden spoon, beat the mixture until it begins to thicken. Drop by rounded tablespoons onto the prepared baking sheet, and allow to stand at room temperature until firm.
Notes
- Half and half: Or substitute heavy whipping cream.
- Pecans: Or substitute walnuts for Walnut Pralines, almonds for Almond Pralines, or peanuts for Peanut Pralines.
- Stuck: If the praline mixture becomes hard in the pan, hot water a teaspoon at a time and stir until loose enough to scoop.
- Yield: This recipe makes about 24 Pecan Pralines.
- Storage: Store pralines in an airtight container at room temperature for up to 2 weeks.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Recipe calls for butter 1/4 plus 2 tblsp. Is that 1/4 cup?
Thank you,
Gary
Hi Gary, that was written a little confusing, I’m sorry about that. It should be a total of 6 tablespoons of butter. I have changed it in the recipe card. -Meggan