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.
Praline-Making Tips
- Making pralines is pretty much like making fudge. The sugar and milk mixture is boiled to the soft ball stage (234 to 240 F), cooled slightly, then beaten until thick. Here are some basic tips:
- Coarsely chop the pecans and have all of the remaining ingredients measured and ready.
- Have a large sheet of parchment paper or wax paper on the countertop along with a spoon for scooping.
- Have a cup of very hot water nearby in case you need it.
- Stir the sugar and milk mixture lightly at first, then stir constantly once the mixture reaches a full boil. A candy thermometer should register 136 F when the mixture is ready.
- After removing the pan from the heat, add the vanilla and pecans and mix vigorously with a wooden spoon or rubber spatula for 2 to 2 1/2 minutes. It should begin to thicken and will lose some of its glossiness.
- Working quickly, drop the mixture onto the parchment or wax paper with a tablespoon. The mixture is likely to firm up before you’re finished, so place it back on the warm burner and add a splash of hot water to loosen it up again. Continue scooping it onto the wax paper.
- Let the pralines cool until firm and enjoy!
How to Store
- Store the pralines in an airtight container in a cool, dry place, separating layers with sheets of wax paper.
- They should be fine at room temperature for 2 to 3 weeks. They won’t last that long!
Southern Pecan Pralines
Learn how to make Southern pralines, a classic candy with a delicious caramel flavor and a crunchy pecan-filled center. They’re irresistible!
- Prep Time: 10 minutes
- Cool Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 to 24 servings 1x
- Category: Candy
- Method: Boil
- Cuisine: Southern
Ingredients
- 1 teaspoon unsalted butter, for the pan
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 3/4 cup evaporated milk (or half-and-half)
- 1 tablespoon corn syrup
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla
- 1 cup pecans, coarsely chopped
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.
- Add the sugars, milk, 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.
- Remove the pan from the heat, add the butter and vanilla without stirring, and let the mixture cool for 5 minutes.
- Add the pecans and stir vigorously for 1 to 2 minutes, just until the mixture appears to thicken and begins to lose its glossiness.
- Working quickly, spoon the candy onto the paper and let it cool until firm. If the mixture firms up too much, add a splash of hot water and place it back over the still-warm burner and stir until it loosens up again. Continue dropping onto the paper.
- Let the pralines cool until firm.
- Enjoy!
Notes
How to Test for Soft-Ball Stage
Drop a small amount of the boiled mixture into cold water. If the candy is ready, it will form a small ball that will flatten slightly when picked up on a finger. If not, continue boiling and check again.
