Pecan Praline

Pecan Praline

Buttery caramel sets around toasted pecans for a crackly, melt-in-mouth candy.

Total 45 min Makes 24 pralines Calories 195/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This Southern classic combines brown sugar, butter, and cream cooked to a precise soft-ball stage, then studded with toasted pecans and dropped into rounds that firm up glossy and tender. It makes a quick homemade gift or holiday treat and requires only a candy thermometer and a bit of patience at the stove.

Ingredients

  • 1 1/2 cups granulated sugar
  • 1 1/2 cups light brown sugar, packed
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 2 cups pecan halves, toasted
  • 1 teaspoon vanilla extract

Method

  1. Line two baking sheets with parchment paper and set them near the stove.

  2. Spread the pecan halves on a baking sheet and toast in a 350°F oven for 7 to 8 minutes, until fragrant, then set aside.

  3. In a 6-quart saucepan, combine the granulated sugar, brown sugar, heavy cream, butter, and salt over medium heat, stirring until the butter melts and the sugars dissolve.

  4. Clip a candy thermometer to the side of the pan and cook, stirring occasionally, until the mixture reaches 235°F to 240°F (soft-ball stage), about 12 to 15 minutes.

  5. Remove the pan from the heat and stir in the toasted pecans and vanilla extract.

  6. Let the mixture cool undisturbed for 1 to 2 minutes, then stir vigorously with a wooden spoon for about 1 minute, until it begins to thicken and loses some gloss.

  7. Working quickly, drop the mixture by rounded tablespoons onto the parchment-lined baking sheets, spacing them about 2 inches apart.

  8. Let the pralines cool and set at room temperature for 30 minutes, until firm to the touch.

  9. Peel the pralines from the parchment and store in an airtight container at room temperature for up to two weeks.

Rate this recipe

★ 4.0 (1)

Pecan Praline

This Southern classic combines brown sugar, butter, and cream cooked to a precise soft-ball stage, then studded with toasted pecans and dropped into rounds that firm up glossy and tender. It makes a quick homemade gift or holiday treat and requires only a candy thermometer and a bit of patience at the stove.

45 min 24 pralines 195 cal

Ingredients

  • 1 1/2 cups granulated sugar
  • 1 1/2 cups light brown sugar, packed
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 2 cups pecan halves, toasted
  • 1 teaspoon vanilla extract

Method

  1. 1

    Line two baking sheets with parchment paper and set them near the stove.

  2. 2

    Spread the pecan halves on a baking sheet and toast in a 350°F oven for 7 to 8 minutes, until fragrant, then set aside.

  3. 3

    In a 6-quart saucepan, combine the granulated sugar, brown sugar, heavy cream, butter, and salt over medium heat, stirring until the butter melts and the sugars dissolve.

  4. 4

    Clip a candy thermometer to the side of the pan and cook, stirring occasionally, until the mixture reaches 235°F to 240°F (soft-ball stage), about 12 to 15 minutes.

  5. 5

    Remove the pan from the heat and stir in the toasted pecans and vanilla extract.

  6. 6

    Let the mixture cool undisturbed for 1 to 2 minutes, then stir vigorously with a wooden spoon for about 1 minute, until it begins to thicken and loses some gloss.

  7. 7

    Working quickly, drop the mixture by rounded tablespoons onto the parchment-lined baking sheets, spacing them about 2 inches apart.

  8. 8

    Let the pralines cool and set at room temperature for 30 minutes, until firm to the touch.

  9. 9

    Peel the pralines from the parchment and store in an airtight container at room temperature for up to two weeks.