Description
Celebrate Southern confectionery with these classic pecan pralines. They are velvety, buttery, and nut-studded candies that melt in your mouth, offering a sweet, nostalgic experience. This recipe combines rich sweet cream with the buttery crunch of pecans for a delightful treat perfect for gifting or enjoying at home.
Ingredients
Scale
- 2 cups granulated sugar
- 1 cup packed brown sugar
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1 tablespoon light corn syrup (optional)
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 cups coarsely chopped pecans
Instructions
- Line a baking sheet with parchment paper and set aside.
- Combine granulated sugar, brown sugar, heavy cream, unsalted butter, light corn syrup (if using), and sea salt in a medium saucepan over medium heat. Stir until everything melts and blends.
- Clip on a candy thermometer and bring the mixture to the soft-ball stage (234–240°F or 112–115°C), stirring occasionally.
- Once the temperature is reached, remove the pan from heat. Stir in the vanilla extract and chopped pecans.
- Let the mixture cool slightly until it thickens enough to drop spoonfuls.
- Scoop spoonfuls of the pecan praline mixture onto the prepared baking sheet.
- Allow the Southern pecan pralines to set at room temperature until firm and chewy.
Notes
- Store pralines in an airtight container at room temperature, separated with parchment paper between layers. They stay good for up to two weeks.
- If your pralines become too firm, warm them gently in a 200°F (95°C) oven for a few minutes to soften before serving.
- To fix grainy pralines, ensure the sides of the pan are kept clean and avoid stirring once the temperature rises.
- Evaporated milk can be used instead of heavy cream, but the texture will be less creamy.
- Walnuts or almonds can be substituted for pecans, but pecans provide the classic Southern flavor and texture.
- Corn syrup helps reduce crystallization and keeps the candy smooth, especially in humid conditions.
- Pralines can be frozen for up to a month if individually wrapped in wax paper and placed in freezer bags. Bring to room temperature before consuming to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 praline
- Calories: Approx. 200-250
- Sugar: Approx. 25-30g
- Sodium: Approx. 50-75mg
- Fat: Approx. 10-15g
- Saturated Fat: Approx. 5-8g
- Unsaturated Fat: Approx. 5-7g
- Trans Fat: 0g
- Carbohydrates: Approx. 30-35g
- Fiber: Approx. 1-2g
- Protein: Approx. 2-3g
- Cholesterol: Approx. 20-25mg