pecan praline recipe

These are seriously the BEST Southern Praline Pecans! With the amazing flavor of brown sugar and butter, these are pure heaven! A little bit candy and a little bit cookie, they melt right in your mouth!

Best Southern Praline Pecans

(207 grams) sugar

(225 grams) packed light brown sugar

(180 milliliters) heavy whipping cream

tbsp (56 grams) unsalted butter,

tsp baking soda

(212 grams) pecan halves

tsp salt

tsp vanilla extract

Set out parchment paper for making the pralines on and have a tablespoon sized scoop handy and ready to go.

2. Add everything but the pecans, salt and vanilla extract to a medium pot and heat over medium heat. Stir regularly until it begins to foam and boil.

3. When it begins to foam and boil, stir constantly until it reaches 236 degrees.

4. Remove from heat and add the pecans, salt and vanilla extract.

5. Stir vigorously with a rubber spatula for 3 1/2 minutes, or until the mixture begins to thicken. The longer you stir, the thicker the mixture gets. You don&#8217;t want it to get too thick, or it&#8217;ll be hard to scoop the pralines and they&#8217;ll dry more firm.

6. Quickly drop heaping tablespoons of the mixture onto parchment paper and allow them to cool and firm. If the mixture is too thin and spreads more than you want, stir a little bit more. If the mixture starts to cool too much as you&#8217;re scooping, place it back on the warm burner (but don&#8217;t turn it on) and let it keep the mixture warmer. I find it helps to stir the mixture after every few scoops.

7. When pralines are cool and firm, store in an airtight container.

Bravo!!! Great recipe! I haven't made pralines in a long, long time, but was invited to a Creole Christmas, so.... Your recipe and directions looked solid and I was not disappointed! Very grateful to have found it. Love the baking soda addition. I researched a little beyond your site and decided not to skip it!  The stirring time was spot on as were all of your helpful tips.  The texture and flavor of these pralines are the best that I've ever made. They are so creamy and smooth. I did add a shy TBLS of corn syrup as I'm afraid of candy like this crystallizing, but other than that, followed pretty much to the letter. Thank you, thank you, thank you! Merry Christmas!!!

First time ever making Pralines. Got it right the forst time and tasted great !! Thank you for the recipe

Instructions are spot on. I veganized this recipe with vegan butter and Silk whipping cream. Fabulous taste. Thanks for this recipe!

Today was my first attempt at making pralines. I researched so many recipes but this one sounded like everything I love about pralines. I tripled the recipe but still kept it precise. This recipe is the most buttery, creamy, most perfect praline I have ever had. I love that you use both butter and salt. There is nothing missing from this recipe. You don’t taste it and think it could use a little something else or something more. Most importantly is that I was able to make a perfect batch on my very first time ever making pralines.

These are amazing…..we always stop into the candy stores in Savannah, GA where we live to sample the pralines. These are better!!

I made pralines today for the first time, following your recipe. They turned out delicious! My daughter said they were as good or better than any she has bought in Savannah before. Thanks for sharing this recipe!

https://www.youtube.com/watch?v=YeQwfHoJY0I

These are seriously the BEST Southern Pecan Pralines! With the amazing flavor of brown sugar and butter, these are pure heaven! A little bit candy and a little bit cookie, they melt right in your mouth!

Recipe: https://www.lifeloveandsugar.com/best-southern-pecan-pralines-recipe/

Southern Pecan Pralines

I tried to make a different recipe and this one was significantly better! I didn’t use a candy thermometer and just guessed and they still came out great. I used the dropping some of the mixture in a cold glass of water and once it was a perfect ball of caramel, I took the mixture off the heat and stirred.

I have 30 yrs. of candy/baking experience. THIS IS BY FAR THE BEST PRALINE RECIPE! I think the mix of white sugar/light brown sugar is the success key. It does need to be done in single batches, as it will cool &amp; firm up quickly. Also, once the temp hits 236° be ready to move fast!. I set mine up in single serve shallow tid-bit cups. They came out just beautiful. And the taste: creamy, crunchy with just a tang of saltiness. Just fabulous. Thank you.

Yum!  So good!  Everyone who tried them loved them!  My mom used to love making these.  She is no longer with us, so it was very special to create something that was meaningful to her.  Thank you for continuing to share your awesome recipes!

These are great and very easy!!!  I've never made pecan pralines before, but I've always loved them and always buy them when I see them in a gift shop.  When I saw this recipe, I thought I'd give it a go.  They turned out great, even though I forgot to add the baking soda.  Because they were so yummy, I thought I'd make them again the next morning for Thanksgiving!  My Mother and sister loved them and my Mother asked me for the recipe!

I just made this recipe.  They are perfect! I would say this is the best tasting praline I have ever had.  I will not be buying them anymore! This recipe is easy and perfectly delicious!  Can’t wait to make them for Christmas gifts!

My husband loved them.  He said they didn’t taste as sweet as some he’s had.  Don’t know how since they’re mostly sugar.  Nonetheless, they were a big hit.  They were much easier to make than I expected, too.

I'm not sure what happened but mine did not set properly. The mixture tastes great, but they were runny and would not firm up enough. I followed the recipe exactly.

Delicious! I made these for our Christmas gathering and I know they will be a hit!

Made these late on Christmas night for some sugar-hungry dinner guests. My first time making pralines and I managed to break my thermometer, but they still turned out perfectly! They were incredibly addictive and reminded me of authentic, fresh pralines from New Orleans. Thanks so much for this recipe. I plan to make a double batch for a belated holiday gift.

Pralines were originally made with almonds.

Oh my gosh! I'm from Louisiana but I no longer live there. I always like make dishes from home and I came across this recipe. These are the best pralines I have ever made. They were so good! Thank you!

OMG! 😱😱😱😱😱
THESE WERE THE ABSOLUTE BEST IVE EVER EATEN! My husband even woke up in the middle of the night and snuck in the kitchen for some! I’ve tasted many others traveling and they don’t compare! I bake on a daily basis because I love to make sweets for my bible study and my church family. I made one batch last and I am going to make 4 more today! YESSSS!! They do melt in your mouth! These are the best pralines in JESUS NAME!! 🙌🏻🙌🏻🙌🏻
Thank you Lindsay! 

I'm from Louisiana and bothe of my Grandmothers made these. This is a GREAT recipe!

Wonderful, tasted pecans made it even more perfect!

This has to be the simplest and best praline recipe I've tried. Will be keeping this for future praline cravings. Amazing and to the point. I doubled the recipe without issues.

These turned out perfect and just as delicious as the ones from New Orleans. Doubled the recipe without any issues. Will be making again!

I just finished making the recipe... turned out beautifully...still waiting for them to set, so haven't tasted yet... I'm sure I will be making again soon.. thanks for sharing

This recipe is a definite  keeper, I had to contain myself, I made these at the request of my husband,  I don't  have a thermometer  that reads that high so I just cooked it on medium for 25 minutes.  Will be making these again. Soo  good.

Use the old icy water test to check temperature.   Works every time.

Thanks for answering this question! I just made my first batch and they are perfect! I set the timer so I would stir for exactly 3 1/2 mins. My hubby licked the pan and said these are not good... meaning don’t give them as gifts because I want to eat them all!😂

A+++++ I love it. It came great. Quixk question.  Is possible for  me next increase number of  cups pecans to reduce the sweetness. Would that make a difference.

As a 'Northerner' that has been transplanted to the South (Georgia), I love this recipe! Recently, my wife and I went down to Savannah, GA and had some pralines at River Street Sweets. They are to die for there and we both wondered if I can cook/bake the sweets. I have tried a 2 other recipes and these are the best. The video helped a bunch! Thank you for your video and post! The recipe is a keeper for sure.

I halved the recipe (except the salt) and used half and half rather than cream and they turned out great! I love that the recipe is heavy on the pecans. I don’t have a candy thermometer so I used the cold water test to determine when to pull them off the burner without issue (tested every couple of minutes once it started boiling). I recommend using a wooden spoon rather than a floppy spatula to stir the thick mixture (and dirty up fewer utensils than me!). 

These turned out perfect for me on the first try! Thank you for your very thorough instructions, and the video was super helpful. These taste just like the pralines in the  French Quarter -- so happy to be able to get a taste of them at home!

Hi Lindsay,
I’m originally from New Orleans and have been making pralines for 30 years now. This recipe looks great! I usually use evaporated milk but will try the heavy cream variation.  I live in Pittsburgh now and my oldest daughter lives in Louisiana and she is pregnant with her 3rd child. She’s craving my pralines so I’ll be making her a batch and shipping them to her. Do you have any tips on best shipping packing methods for pralines? I’ve done it before but from what I remember they crumbled.
Thanks so much!
Regards,
Michelle

You've made another winner. I subbed double the amount of baking powder for soda (I was out). Otherwise, followed the recipe exactly, choosing to lay the candy out on a parchment paper covered baking sheet, letting it cool, then cutting into squares with a pizza cutter. Great recipe though to use pecans I foraged myself. A digital thermometer is invaluable when making candy! You never have to guess.

One more thing, I find that constant stirring as the mixture heats (scraping sides) may help to keep the sugar from crystallizing.

I have made these 3 times and they are the best! Also tried another very different recipe that was also great but took longer and involved much more beating time. I love the white sugar and brown sugar combo.

Delicious/creamy/easy! Great instructions!

Excellent!
Thank you for all your work to make these the”perfect” praline

I made this recipe for the first time tonight and they turned out perfectly. I was looking for a recipe that resulted in less gritty pralines and these were it.

Just made these and they are perfect!! Followed instructions exactly. Soooo good! Thank you 😊 💓

I just made these for Christmas Eve and they turned out absolutely perfect! I followed the instructions to the letter. I've tried making these from a recipe I got while visiting New Orleans and that was a failure because they never set up. I used a candy thermometer for this recipe and they are just so fantastic that I will make these from now on. Thank you for sharing your amazing recipe!

PERFECT!  Being from south Louisiana, pralines are a favorite treat and this recipe is great. They tasted so much like my mom’s (oh course she didn’t use a thermometer, she would test it by dropping it in water to see if it balled up. The thermometer makes it so easy I feel like I cheated.😁). 
I made two batches and cut back on the pecans on the second batch. The recipe seems to call for too much pecans ... you could probably cut that in half (personal preference). 

These are fantastic to bad people don’t follow you instruction and video, it is so easy. Best instruction you gave was to be prepared before starting by measuring out all the ingredients and having all the needed instruments at the site they will be used in including the candy thermometer and parchment paper and the hot plate. Thanks for being so helpful and complete. 

I followed the instructions exactly and made the best prallines I've ever tasted.  This recipe is a keeper!

I absolutely love this recipe! This is my go to recipe when I am wanting to share. They melt in your mouth and I have received several compliments. I prefer the heavy cream, but use evaporated milk sometimes. And I add an extra pecans sometimes.

So glad you enjoyed them! Sorry to hear about the finger though!

Wish I could give it 10 stars. Hands down perfect. I tried another recipe first. It turned out grainy. Probably something I did wrong. So I went on a search for another praline recipe. Thank goodness your reviews were so good. And I agree. Creamy, chewy and perfectly perfect. Even better than what used to be my favorite from local Mexican restaurant.  Made them for a neighborhood gathering and everyone who tried them loved them.  Thanks for the video too. This is the one. The search is over.

This recipe is so easy and delicious. I made 2 batches, 1 without toasting pecans and 1 with toasting the pecans, and I would have to say they both are delicious but toasting the pecans brought it to the next level.

I made these for dessert after a shrimp creole dinner for a few ladies last night. They flipped for them (despite the fact that they were ugly as sin.) It was my first time making pralines at high altitude (6300ft). I need to adjust the boiling temperature a little more next time. But the texture and flavors were still incredible. One friend said, "I have a friend who sends me pralines from a special shop in Savannah and these are better." I mean, that's high praise! I felt like I did my New Orleans heritage proud. I've only been there a few times but my grandma grew up there and Aunt Sally's is our baseline comparison for all pralines. Even my dad gave the flavor serious praise when I gave him one as a guinea pig. Thanks for a great recipe! Looking forward to perfecting the high altitude effects so they look prettier next time but the buttery/caramelly flavor of these can't be beat.

I grew up about an hour north of New Orleans and we Louisianan's  come out of the womb cooking!  Pralines were a staple y’all! I remember helping my grandma make them all of the time!  I moved away, got married, had children, 25yrs later-I decide I want to make a batch but I feel rusty.  This my dear is the perfect mix of ingredients and perfect instructions!! They came out just as I remember from growing up! My children had them for the first time and are now addicted!  I’m glad I stumbled upon this recipe!

First time making these, super easy and so good!! Substituted heavy cream with coconut milk because that's all I had in the pantry; weighed the sugars and used an infrared thermometer (point the laser where you're stirring and you'll get the internal temp) and they came out great!

Thank you for sharing your recipe with us.  It was very easy and turned out really good!

LOVEEEEEEE just one question- how long can they be stored??

The title is correct, these are the best Southern pralines! I was hoping it was close to store bought but assumed it would not be quite the same quality, as they have the machines, the know how, and maybe other ingredients. This recipe makes them better than store bought. I nailed them the first time, possibly because I've made gumbo roux, and slow boiling the sugar mix until you know it's ready is similar. I did the double amount recipe which is very handy thank you, just select the 2x. I did the brown sugar white sugar combo, I used the butter, organic heavy cream, the baking soda, and the other ingredients as listed. 
The local store sells Pralines like these for $30 a pound, and the 2x version of this recipe makes +/- 5 pounds, so about $150 worth of delicious pralines! They are fresh, the same consistency as store bought, but tastier which I think by using organic heavy cream and grass fed cow butter mine had the extra edge here.
My 5 year old, a tough critic, said I don't like, them, I LOVE Them!
thanks for the recipe, I didn't see the video until after my son and I made these together, but the video is helpful. I give this recipes 6+ stars!
also, this is dangerous knowledge, knowing how to make the Best pralines! However, it makes so much that I'm making them as gifts. They are easy to store, and to ship just package carefully. When our real estate clients close on a house, or our big art buyers purchase fine art, they get a package of pralines.

This is the best recipe I've tried! I'd like to make an autumn version by adding a maple element. Do you think I would alter the consistency too much if I added maple extract in addition to the vanilla extract?

I think that preparation is key. I researched and read recipe several times. Took me awhile to finally try this and had success first time .they taste great,it is very simple to make.thanks

These turned out perfect for a party we are going to...I no longer have a candy thermometer, so I just cooked to soft ball stage and tested in a glass of cold water, like I have done for years when I make candy &amp; fudge for the holidays. I also added about 2 T Steen's cane syrup, and they are dark and delicious! I think the syrup helps to prevent crystallization.

I remember having Pecan pralines when I was a child and a family friend made them and I fell in love with them. Ive been dreaming of them ever since and their is my first time having them in 18 years! They were amazing. Thank you!

My friends are going to love this Christmas since these candies will be gifts.  Great combination that I had not thought of.  Video is a great help.  Thanks for your time to post this terrific recipe.

Amazingly good!  It was my first time making candy, so I adjusted expectations accordingly.  I was so surprised to get a creamy praline bursting with flavor that just melts in your mouth.  I will definitely be making these again.  Thank you!

I followed the recipe exactly but used half and half.  They turned out perfect.  I always make pralines and cream ice cream at Thanksgiving, so some of these will be used in that.... YUM

The first time I followed the recipe exactly but found the pralines were still a little grainy and sugary. Went from 1/8 teaspoon of baking soda to a full teaspoon and that fixed the graininess on the 2nd batch. Now, for my 3rd batch, I roasted the pecans first and used a larger proportion , 3+ cups. Overall this is an excellent and simple recipe and I thank the originator.

I love theses pralines, I add a dollop of dark chocolate on top, and use mini cupcake pans, when making my family and friends love them

I just made these for the first time and they were still slightly grainy.  I reached the correct temperature so I am wondering what I did wrong?  Would love some feedback.  Otherwise they were great!

Just made a batch. I'm completely sold! Even though the battery on my thermometer died while stirring, and I used the cold water method, they are perfect. I think I'll roast the pecans next time. Thank you!

A total failure! Used half &amp; half. The end result was a crumbly blotch that ended up as candied pecans instead of pralines. I'll stay with my tried and true recipe with evaporated milk and all brown sugar with adding baking soda at the end.

Fantastic pralines! I grew up in Texas and this was my favorite dessert when we went out to eat at the Mexican restaurant.  I now live in New England and do not find them easily

I LOVE this recipe! I have never made candy before, so I was expecting nothing spectacular.
Wow! Very pleased.
Incredibly easy to follow 
instructions...simple ingredients, with delectable gourmet results!!! 
Thank you for sharing!

It was the best I have ever ate. They came out creamy and delicious. They did not have a grainy taste at all. Fast and easy recipe.

All my life I have wanted to make pralines but I didn’t because I thought it would be hard. This recipe was perfect in all that it explained. Thank you!

After looking up a few recipes for making pralines, I'm glad i made the right choice with this one right here! They came out perfectly on the 1st try!!

My daughter and I followed this recipe precisely, and they came out perfect the first time!  Actually, we toasted the pecans lightly in the oven first, because we always toast our pecans before we do anything with them.  The second time we followed your recipe, we added a tablespoon of cinnamon, and boy was that great.

Fantastic! The base got to the temperature quickly, so have everything on hand! I got about 30 out of it

I thought I followed the recipe precisely, but both times making it the mixture was thin the never thicken fully. It tastes great, but would prefer they set up a lot more. Any suggestions on what I maybe doing wrong?

Ya
this was a very good recipe
(&amp; VERY easy)

I didn’t have a candy thermometer but I used an infrared thermometer,
The mixture came up to a temperature of 278F were your temperature degrees measured in Centigrade?

How long will they keep in a airtight container?  Refrigerate?

Mississippi girl here.  My dad always made these and I hadn't had them since he passed away.  I was looking for a recipe that tasted like what I remembered.  This recipe is PERFECT!  This is exactly what I remember having - melt-in-your-mouth goodness!  Great job!

Wonderful creamy sweetness, followed exactly other than 1 tsp Kentucky bourbon along with vanilla

These are better than the ones at River Street Sweets!  I have tried making pralines several times and it's always been a flop. Thanks for the perfect recipe!

Absolutely a home run! Perfectly balanced sweet, salty, nutty, tender  candy that set quickly... All the elements came together beautifully. Definitely could go toe-to-toe with Savannah Candy Kitchen!

These are the best SOFT pralines! Just like the ones they sell at that “famous” shop  named after a female relative in New Orleans. Fast and simple recipe.

I made these for the first time for take home gifts after my Mardi Gras luncheon. They were perfect!  I am making them for the second time today…for me!! Thank you for a great recipe and for your helpful tips that made them a success!!

Fantastic recipe! Thanks for what you do! Recipe posters like you make cooking a much more enjoyable experience.

So delicious, I didn’t have unsalted butter so I used imperial salted and omitted the salt and they are great!

This recipe made me a little nervous because timing was so crucial but I followed the directions perfectly and the Pralines turned out perfect!

I am Filipino married to a Texan who's mom was a great cook. I never even had pralines until I moved to the US a few years ago. Now my husband gives me the best compliment - that my pecan pralines are even better than what his mom used to make! All thanks to this recipe!

Such a great recipe! I am a pastry chef and was looking for a new praline recipe to test out and this one is perfect.

This recipe is TO DIE FOR! I gave up making pralines some years ago because the results were inconsistent with the recipe I used. This recipe turned out perfectly and I can’t wait to make them again.

Thanks for sharing your yummy recipe. Shopped all over town and couldn't find pralines, so I used your recipe for my wife's 60th birthday "pageant" and received rave reviews. There is nothing better than a warm praline (and a happy wife)!

Extremely easy and extremely delicious! You cannot eat just one!

Just made these, easier than I expected, I am going to make another batch in a few minutes as I am taking these to a Mardi Gras pot luck tomorrow. I said I'd try to make them and as I am not a great cook had my doubts on them turning out. My arm had been badly broken with a steel plate put in and hasn't a lot strength so all the stirring scared me. After looking at a lot of different recipes and videos I decided on yours. By the way your video link is not working. These were not that hard at all, I rested my arm a few times for about a minute while cooking and after putting the pecans, salt and vanilla in. They were perfect!

My first attempt at the sacred French Quarter Praline. This recipe spoke to me as being "The One" and now as I admire my cooling, firming beauties I'm certain. I boldly went for a double batch my first time out and made 30 medium-sized delights. I used five cups of pecans instead of the 4 1/2 that would be called for and measured whole pieces before halving those pieces with a cleaver. (Distribution anxiety). Besides, a more pecan and less sugar ratio is what I was aiming for. Also, in my double batch, I added a tbsp of Vermont Maple syrup with the Vanilla extract for added flavor. Lastly,
my candy thermometer was of questionable accuracy for 236 degrees, so I used the digital temperature probe thermometer ($15.00 at Walmart) that I Barbecue with. That worked perfectly. Stir! Stir! Stir!

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&#039;t set perfectly no one will care, they still taste scrumptious. A Southern classic that requires a candy thermometer, brown and white sugar, cream and of course pecans.

Old Fashioned Southern Pecan Praline Recipe

butter

sugar

brown sugar

salt

heavy cream

pecan halves (lightly toasted)

vanilla

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.

Rich and buttery flavors of a Southern pecan praline recipe. Learn how to make this delicious Southern treat in the comfort of your own home.

Pecan Praline Recipe

Tablespoons Unsalted Butter

Cups Granulated Sugar

Each Large Marshmallows

Cup Evaporated Milk

1-1/2 Cups Pecans (Chopped)

Vanilla Extract

Add the sugar, butter, marshmallows and evaporated milk to a medium saucepan and heat over medium-high heat. Stirring occasionally.

Once the marshmallows are almost melted, add the chopped pecans and stir again.

Continue to cook until you reach hardball stage (250°F-270°F) - it&#39;s best to use a candy thermometer if you have one.

Add the vanilla and turn off the heat. Keep stirring until you notice the mixture has thickened (in cooling) and the glossy shine has dulled somewhat.

Quickly spoon out onto a sheet lined with parchment paper. Allow to cool.

https://content.jwplatform.com/videos/cViIvWWp.mp4

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