Old Fashioned pecan pralines are a Deep South tradition. Found around the holidays in most areas, and all year round in New Orleans and Savannah. Mastering this creamy candy is not as hard as it sounds and if they don’t set perfectly no one will care, they still taste scrumptious.
Impress with a Southern Classic
This pecan pralines recipe is cooked on a stovetop, and then scooped out into cookie-shaped patties to set. Made from just a few simple ingredients, They’re a treat worth mastering and you don’t even have to individually wrap them like you do with homemade caramels.
My pecan praline recipe is a 15 minute recipe, and there’s no baking required. They don’t take long to set so while it’s not instant gratification, you don’t have long too wait. Some say not to make pecan pralines on a humid day, if that were true, we would never have pralines in the South!
Don’t forget to toast the pecans first, it adds an extra layer of flavor.
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Featured reader review
“Excellent the toasting of the pecans adds that extra wow factor.”
Lindsey
The problem with making these candies is that at the end you beat it with a whisk or wooden spoon. If you don’t beat it enough, it will be gooey and if you beat it too much it becomes crumbly. You’re looking for the perfect balance. It still tastes amazing, but if you want the perfect texture, you need a candy thermometer. Practice makes perfect when it comes to pralines.
If you let the mixture seizes, it will crumble and you’ll have coated nuts but not pralines so you need to move fast and have everything ready before you begin.
These are candy, which means they’re sweet – they’re mostly sugar. While they may look like a cookie, they’re not. For this reason, keep them small when you’re scooping them.
These are pretty hard to resist, so I keep them in the freezer so I’m not tempted to eat them all in one day. Try making two batches, they’re great to give to a friend and special enough to give as a birthday present or a thank-you gift for teachers.
Oh, and they’ll keep their shape and texture if you need to ship some to your kids who have moved up North and can’t find them anywhere. They’re kind of like hush puppies, you might see them up North, but they’re not going to be the same. There’s nothing quite like Southern pralines!
What Do I Need to Make Homemade Pralines?
Pralines are a type of candy, so to make an authentic version, having a candy thermometer is critical. You need to remove the candied sugar from the stove at the perfect time, or else it overheats and gets too brittle.
You’ll also need a medium saucepan, a whisk, and some parchment paper. It will speed things up if you have a lid for your saucepan, but it’s not necessary. Some swear by a wooden spoon, but I have always used a whisk.
These creamy candies are a classic Savannah recipe, you’ll find them everywhere. While they are made all over the South (especially in New Orleans), Savannah is famous for their version that incorporates cream and keeps that velvety soft texture.
Because cookies deserve better than a warped pan and guesswork. Cookie Baking Essentials includes the tools I reach for every time I bake cookies that actually turn out the way they’re supposed to.
Southern Pralines Recipe Ingredients
Check the recipe card for the all the details.
You Can Do This!
Step 1: Prep all of your ingredients.
Measure out all of your ingredients before you start cooking. Have them in small bowls on the counter, ready to grab when you need them. You should also line 2 cookie sheets with parchment paper and set them aside. Have a little hot water on hand in case the mixture seizes up at the end.
Step 2: Melt the sugars to make caramel.
Set a medium saucepan over low heat and add in the white and brown sugar, salt, and cream. Use a whisk to combine. It should be thick and syrupy. Cover the mixture with a lid and let it come to a boil. You don’t need to turn up the heat. Sugar gets hot fast, so keep the temperature low.
Step 3: Take the temperature of the caramel.
Once the mixture starts to boil, remove the lid. Use a candy thermometer to closely monitor the temperature of the caramel. When it reaches 242°F, remove it from the heat.
Step 4: Quickly Stir
Add the vanilla and pecan halves, and use a wooden spoon or whisk to vigorously incorporate the mixture. It will start to thicken, and when it turns from shiny to creamy, it’s ready.
Pro Tip: It’s critical not to over mix at this stage. If you stir too long, it will get crumbly. If this happens, you can try to add a teaspoon or two of hot water to the mixture. Sometimes this will fix it.
Step 5: Spoon out the mixture.
Working quickly, use a large spoon and a spatula to scoop the mixture into cookie-shaped discs on the parchment paper. You should end up with about 24 pralines.
How to Store Your Treats
These are best eaten fresh within a day or two, but you can keep them longer if needed. They don’t store very well in the fridge. Here’s what to do instead:
At room temperature: Storing at room temperature is the best method. Just allow them to cool completely, and then set them in an airtight container. They’ll stay fresh for about 2 weeks. For some extra protection, place a layer of parchment or wax paper between the layers of pralines.
In the freezer: If you want to store them even longer, I suggest freezing them. Let the pralines completely cool, then freeze in an airtight container. You should be able to store them for about 3 months.
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Old-Fashioned Pecan Pralines Just Like They Make in Savannah
Ingredients
- 4 tablespoons butter
- 1 cup sugar
- 1 cup light brown sugar
- ¼ teaspoon salt
- ½ cup heavy cream
- 2 cups pecan halves lightly toasted
- 1 tablespoon vanilla
Instructions
- Line 2 cookie sheets with parchment paper.
- Toast the pecan halves.
- Melt the butter in a saucepan over low heat. Add white and brown sugar, salt, and cream and whisk to combine. Cover and turn heat to medium and bring to a boil, about 2-3 minutes. Once boiling, remove the lid and continue boiling until it reaches 242º with a thermometer, about 5 minutes.
- Working quickly, add the pecans and vanilla and whisk until it turns from shiny to creamy and starts to thicken. (Don’t let it get too thick, or you won’t be able to spoon it out.)
- Quickly spoon the mixture onto the parchment paper. using a spatula to slide it off the spoon. It makes about 24.
Barbara’s Tips + Notes
- This recipe moves fast, and you won’t have time to measure as you go. So make sure you have everything ready and your ingredients measured out before you begin.
- You don’t need to whisk the mixture while it’s boiling. Just let it bubble away while you keep an eye on the temperature.
- The mixture will be really, really hot. Don’t try to touch it with your hands, and be careful as you scoop it out.
- If the mixture starts to get crumbly while you are beating it, try adding a teaspoon or two of hot water to the mixture. Sometimes this can save your pralines.
Nutrition
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Melissa Davis says
Excellent the toasting of the pecans adds that extra wow factor
Barbara Curry says
Toasted pecans are kind of magical. Thanks for leaving a rating!
Kay Stewart says
This is the same recipe I’ve been using for years. It really helps if you have another person to help you scoop out the pralines. You don’t have alot of time and you want all of them to be pretty. Definitely a great recipe!!!
Barbara Curry says
A helper is always nice with these.