This scrumptious Southern Pecan Praline Recipe is made easy on the stovetop with six ingredients. They are sweet brown sugar caramel-like candy treasures filled with roasted pecans.
Start by toasting the pecans on a baking sheet in a single layer in the oven for about 7 minutes. Go ahead and set them aside for a few minutes.
Then combine the brown sugar, heavy cream, unsalted butter, and corn syrup in a heavy pot over medium heat with a candy thermometer attached to the side. Stir the mixture constantly until the temperature reaches 235 degrees (soft ball stage). Then remove from the heat and stir in the pecans and vanilla. Stir just until the mixture begins to lose its glossiness. Then working very quickly, drop by rounded tablespoons onto a parchment-covered baking sheet. Let them sit for about 20 minutes at room temperature or until they are set.
Southern Pecan Pralines are a cross between a candy and a cookie with almost a fudge-like texture. The sweet buttery caramel wraps around freshly toasted pecans for an over-the-top taste sensation.
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Southern Pecan Praline Recipe
Southern Pecan Pralines are a cross between a candy and a cookie with almost a fudge-like texture. The sweet buttery caramel wraps around freshly toasted pecans for an over-the-top taste sensation.
Prep: 15min
Total: 30min
Yield: 18
Serving Size: 1 pecan praline candy
Nutrition Facts: servingSize 1 pecan praline candy, calories 213 calories, Sugar 24 g, Sodium 9.3 mg, Fat 12.9 g, Saturated Fat 3.4 g, Trans Fat 0.1 g, Carbohydrate 25.4 g, Fiber 1.2 g, Protein 1.3 g, Cholesterol 11.8 mg
Ingredients:
- 2 cups pecan halves
- 2 cups brown sugar
- ⅔ cup heavy cream
- 4 tablespoons unsalted butter
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla
Instruction:
- Preheat oven to 350 degrees. Spread pecans out in a single layer on a rimmed baking sheet. Toast for 7-10 minutes, stirring halfway through.
- In a heavy pot or Dutch oven over medium heat, add the brown sugar, heavy cream, butter, and corn syrup, stirring frequently. Attach a candy thermometer to the side of the pot. Once the mixture starts to bubble, stir constantly, scraping the sides and bottom, so nothing sticks or burns. Stir the mixture constantly until the temperature reaches 235 degrees (soft ball stage).
- Remove from heat and stir in the pecans and vanilla. Continue stirring just until the mixture begins to lose its glossiness. Then working very quickly, drop by rounded tablespoons onto a parchment-covered baking sheet. Let sit for 20 minutes at room temperature or until set.
How to make Pecan Praline Candy | I Heart Recipes
FAQ
What is the difference between pecan praline and praline pecans?
Why didn’t my pecan pralines harden?
What’s the difference between praline and candied pecans?
How do you keep pralines from being grainy?
Plan to make your pralines on a cool, dry day. If it’s humid or rainy, as it was the first time I made pralines, the candy might end up with a more sugary, grainy texture.
