Southern Pecan Pralines are a melt-in-your-mouth cross between a cookie and a candy! They are a crunchy and sweet treat.
Pralines are a southern candy that has caramelized nuts in it. Pecan pralines are sugary and buttery dessert that features nuts. For more sugary candy try Caramel Candy, Homemade Turtle Candy, and Homemade Pay Day Candy Bars.
Hello, it’s me Lily again!! I love to share my tasty and simple treats with you, and I have a great one for you! It’s easy and delish.
My mom and dad went to New Orleans in February and brought home Pecan Pralines and we loved them! We decided to try a recipe ourselves because we were missing them and they were so delicious!! They were really easy to make. When we were making these I realized that I LOVE Pecans.
I love Pecans and if you do too, then you’ll LOVE this recipe.
easy pecan praline recipe
COOK. In a medium pot, add brown sugar, sugar, heavy cream and butter. Stir constantly until you get to about 240 degrees on candy thermometer. (Took us about 10 minutes)
ADD PECANS. Once at the right temperature, remove from heat, add 1 tsp. vanilla and 1 cup pecan halves. Stir for about a minute.
SET. Pour onto parchment paper and let set.
Tips + Storing Info
Praline texture are interesting because while they are crumbly and melt in your mouth they are pretty crunchy from the pralines themselves. Some people have likened them to a nutty fudge. The more milk/cream you add the softer and more fudge-like it becomes. If it is mainly just sugar and butter it will yield a crisper texture.
Make sure to let them sit on the parchment paper for about an hour before moving them to a Tupperware for storage.
Work quickly when scooping/pouring the pralines so that the mixture doesn’t harden too quickly
- If the mixture begins to harden before you can get all of the pralines scooped out you will want to mix in one tsp of hot water at a time until the mixture returns to a normal consistency.
- Use a cookie scoop or a tablespoon scoop to form the pralines
It is really luck that our pralines turned out so round. Most of the time they turn out misshapen and not perfectly round. Don’t worry about it too much!
STORE in an air-tight container for a couple of days to a week. The longer they sit they become sugary and gritty.
It varies from recipe to recipe but generally you should be able to FREEZE pralines pretty successfully for up to 2 months. Just make sure that they are in an air-tight container, and that before you eat them they have been at room temperature for a while so that no teeth get broken.
For more yummy treats from me, check out:
- In a medium pot, add brown sugar, sugar, heavy cream and butter. Stir constantly until you get to about 240 degrees on candy thermometer. (Took us about 10 minutes)
- Once at the right temperature, remove from heat, add 1 tsp. vanilla and 1 cup pecan halves. Stir for about a minute.
- Pour onto parchment paper and let set.
NOTE FROM KRISTYN:
We tried this recipe first, but they looked nothing like the picture. Having said that, they still tasted GREAT!