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Pralines are a sweet, caramel-like candy that has a fudge-like texture and caramel-like flavor. The candy is loaded with pecans, making a crunchy, irresistible treat—you can’t eat just one!
Southern pralines originated with the French. They brought their almond pralines to Louisiana, and because pecans were plentiful in the South, they were made with pecans instead of almonds. This version is classic, made with brown sugar and granulated sugar, evaporated milk, butter, vanilla, and pecans. I like coarsely chopped pecans, but feel free to make them with whole pecan halves.
What You’ll Like About Them
Sweet Southern classic. This candy has deep roots in Southern and Creole traditions, made with simple pantry ingredients.
Crunchy and creamy. The texture is both smooth and chewy with a pleasant nutty crunch.
Perfect for gifting. Pralines make a beautiful homemade treat for the holidays or hostess gifts.
No special equipment needed. A heavy saucepan and candy thermometer are all you need.
Ingredient Notes
- Brown sugar and granulated sugar: Provide rich caramel flavor and structure.
- Evaporated milk or half-and-half: Adds creaminess without being too heavy.
- Corn syrup: Helps prevent crystallization for a smoother candy.
- Butter: Used both in the candy and for prepping the pan.
- Salt: Enhances the flavor and balances the sweetness.
- Vanilla: Adds warmth and depth.
- Pecans: Coarsely chopped for a rustic look and excellent texture.
Steps to Make Southern Pecan Pralines
- Prepare your work surface with parchment or wax paper and measure all ingredients in advance.
- Butter the inside of a heavy saucepan and attach a candy thermometer.
- Combine sugars, evaporated milk, corn syrup, and salt; cook over medium heat, stirring constantly.
- Once boiling, cook to 236°F (soft ball stage), stirring occasionally.
- Remove from heat, add butter and vanilla (do not stir), and let cool for 5 minutes.
- Stir in pecans and beat the mixture until it thickens and becomes slightly dull.
- Quickly spoon pralines onto the prepared paper to form small mounds.
- Let cool until firm. If the mixture hardens too soon, rewarm gently with a splash of hot water.
Tips for the Best Pralines
- Have everything prepped before you start—the process moves quickly once the candy is ready.
- Use a wooden spoon or silicone spatula to stir during the final mixing stage.
- If the mixture becomes too firm to drop, add a splash of very hot water and place back on a warm burner to loosen.
- Use whole pecan halves for a more decorative look, or coarsely chop for easier scooping.
Recipe Variations
- Vanilla bean pralines. Add scraped vanilla bean for a deeper, more aromatic flavor.
- Spiced pralines. Stir in a pinch of cinnamon or nutmeg along with the vanilla.
- Bourbon twist. Add 1 teaspoon of bourbon with the vanilla for a grown-up touch.
- Nut swap. Try chopped walnuts, almonds, or a mix of nuts if pecans aren’t available.
Serving Suggestions
- Serve as a sweet finish to a Southern meal.
- Add to holiday candy trays or dessert buffets.
- Pair with a cup of coffee, espresso, or a glass of bourbon.
- Wrap in cellophane or gift boxes for homemade gifts.
How to Store
Store: Keep pralines in an airtight container at room temperature. Layer with wax paper to prevent sticking.
Storage time: Best within 2 to 3 weeks—if they last that long!
Freeze? Not recommended. Moisture from freezing can affect the texture.
Southern Pecan Pralines
Ingredients
- 1 tsp unsalted butter for the pan
- 1 cup packed brown sugar
- 1 cup granulated sugar
- ¾ cup evaporated milk or half-and-half
- 1 tbsp corn syrup
- ¼ tsp salt
- 2 tbsp unsalted butter
- 1 tsp vanilla
- 1 cup coarsely chopped pecans
Recommended Equipment
Instructions
- Have all ingredients ready and place a sheet of wax paper or parchment on the counter.
- Butter the sides (inside) of a large, heavy saucepan. Attach a candy thermometer.1 tsp unsalted butter for the pan
- Add the sugars, evaporated milk or half-and-half, corn syrup, and salt to the pan and place it over medium heat. Bring the mixture to a boil, stirring constantly. Once it comes to a full boil, continue cooking, stirring occasionally, until it reaches 236°F on a candy thermometer. Or test for soft-ball stage. (see the notes)1 cup packed brown sugar | 1 cup granulated sugar | 3/4 cup evaporated milk or half-and-half | 1 tbsp corn syrup | 1/4 tsp salt
- Remove the pan from the heat, add the butter and vanilla without stirring, and let the mixture cool for 5 minutes.2 tbsp unsalted butter | 1 tsp vanilla
- Add the pecans and stir vigorously for 1 to 2 minutes, just until the mixture appears to thicken and loses its gloss.1 cup coarsely chopped pecans
- Working quickly, use a tablespoon to spoon mounds of candy mixture onto the wax paper or parchment and let them cool until firm. If the mixture has firmed up too much, add a splash of hot water, place it back over low heat and stir until it loosens again. Continue dropping onto the paper.
- Let the pralines cool until firm.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
