Pecan pralines are a classic Southern candy: flat, creamy rounds of cooked brown sugar, butter and milk, packed with toasty pecans. They are soft and a little crumbly, almost like fudge, and they melt on the tongue. A batch takes about 20 minutes on the stove and makes around 15 candies. They are a favorite at Christmas, in cookie tins and gift boxes, and any time you want something sweet without turning on the oven.
How to make pecan pralines: Cook granulated sugar, brown sugar, whole milk and butter in a large pot over medium-high heat. When the mixture boils, add chopped pecans and boil for 3 minutes, to 238 to 240°F. Take the pot off the heat, add vanilla and stir until the syrup turns creamy and cloudy and begins to thicken. Drop spoonfuls onto parchment paper and let them cool.
Why You’ll Love It
- Six ingredients. Two sugars, milk, butter, pecans and vanilla.
- No oven. One pot on the stove.
- Quick. About 20 minutes of cooking and stirring.
- Great for gifts. They pack and travel well.
- Clear cues. A thermometer reading and a change in how the syrup looks tell you what to do.
Ingredient Notes
Granulated sugar and brown sugar. One and a half cups of granulated sugar and 3/4 cup of packed brown sugar. The brown sugar gives the caramel flavor.
Whole milk. Half a cup.
Salted butter. Six tablespoons.
Pecans. One and a half cups, roughly chopped. Have them measured and ready before the pot goes on the heat.
Vanilla extract. One teaspoon, added off the heat.
Ingredients
- 1 1/2 cups granulated sugar
- 3/4 cup packed brown sugar
- 1/2 cup whole milk
- 6 tablespoons salted butter
- 1 1/2 cups pecans, roughly chopped
- 1 teaspoon vanilla extract
How to Make Pecan Pralines
1. Cook the sugars. Combine the granulated sugar, brown sugar, whole milk and butter in a large pot. Cook over medium-high heat, stirring occasionally.
2. Boil and add the pecans. When the mixture boils, stir constantly and add the pecans. Let it boil for 3 minutes, until a candy thermometer registers 238 to 240°F.
3. Stir off the heat. Remove the pot from the heat and stir in the vanilla. Keep stirring until the syrup becomes creamy and cloudy and starts to thicken.
4. Spoon and cool. Drop spoonfuls onto parchment paper and let them cool.
What If the Praline Mixture Thickens Before You Finish Spooning?
It happens to nearly everyone. Praline candy sets fast. The same stirring that makes it creamy also makes it firm, and there is only a short window between ready to spoon and too stiff to spoon. If the mixture hardens in the pot before you have scooped it all, stir in hot water, a teaspoon at a time, until it loosens enough to drop again.
There are really three stages to watch for, and two ways it can go wrong.
| What you see | What it means | What to do |
|---|---|---|
| Shiny, clear, thin syrup | Not ready yet | Keep stirring off the heat |
| Creamy, cloudy and starting to thicken | Ready | Spoon it out right away, working quickly |
| Stiff and hard to scoop | It has set in the pot | Stir in a teaspoon of hot water at a time |
| Spoonfuls spread out thin | Stirred too little | Stir the mixture in the pot a little more before the next spoonful |
| Candies stay soft and sticky | The mixture was not beaten long enough | Next time, stir until it clearly turns cloudy |
The change from glossy to cloudy is the signal. It is easy to see once you know to look for it. The syrup loses its shine and turns paler and more opaque.
Tips for Success
What is the secret to making good pralines?
Two things: cook the syrup to 238 to 240°F, and then stir it off the heat until it turns creamy and cloudy. Temperature sets the texture, and stirring makes it creamy.
Do I need a candy thermometer?
Yes. A few degrees matter with candy, and a thermometer takes out the guessing.
How big should the pot be?
Large. The mixture bubbles up as it boils.
How do I spoon them out fast?
Lay out the parchment paper before you start cooking. Use two spoons, one to scoop and one to push the candy off.
Is hot sugar dangerous?
It is much hotter than boiling water. Stir carefully, keep children away from the stove and do not taste the candy until it has cooled.
How Long Does It Take?
About 20 minutes: 5 minutes of prep and 15 minutes of cooking and stirring. The candies then need time to cool and set on the parchment before you lift them.
What Is the Difference Between Pecan Pralines and Praline Pecans?
Pecan pralines are candy patties, flat creamy discs with pecans in them, like these. Praline pecans are individual nuts with a sugar coating. The names sound alike, but they are two different treats.
Storage
Once the pralines have set, store them in an airtight container on the counter for up to 2 weeks. For longer keeping, freeze them in an airtight freezer bag for up to 2 months, and thaw them overnight in the refrigerator.
What to Serve With It
For a candy tray, add chocolate pecan turtle clusters, pecan pie bark and pecan chewies. If pecans are the favorite nut at your house, bake pecan turtle bars, pecan cheesecake bars or a pecan pie dump cake.
Frequently Asked Questions
What is pecan praline made of?
Granulated sugar, brown sugar, whole milk, butter, pecans and vanilla.
What is the secret to making perfect pralines?
Cook to 238 to 240°F, then stir off the heat until the syrup is creamy and cloudy before you spoon it.
What is the difference between pecan pralines and praline pecans?
Pralines are candy discs with pecans in them. Praline pecans are single sugar-coated nuts.
How many pralines does a batch make?
About 15.
Final Notes
I keep a mug of hot water next to the stove, so it is there if the last few spoonfuls start to stiffen. If you make them, leave a comment to tell me how they turned out or ask a question.
Pecan Pralines
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Ingredients
- 1 1/2 cups granulated sugar
- 3/4 cup brown sugar packed
- 1/2 cup whole milk
- 6 tablespoons salted butter
- 1 1/2 cups pecans roughly chopped
- 1 teaspoon vanilla extract
Instructions
- Combine the granulated sugar, brown sugar, whole milk and butter in a large pot. Cook over medium-high heat, stirring occasionally.
- When the mixture boils, stir constantly and add the pecans. Let it boil for 3 minutes, until a candy thermometer registers 238 to 240°F.
- Remove the pot from the heat and stir in the vanilla. Keep stirring until the syrup becomes creamy and cloudy and starts to thicken.
- Drop spoonfuls onto parchment paper and let them cool.
