Classic Southern Pecan Praline Candy
This traditional Southern pecan praline candy is a rich, creamy stovetop confection featuring toasted pecans and a buttery caramel base. It has a melt-in-your-mouth texture and a perfect balance of sweetness and nutty flavor, ideal for holiday treats or anytime indulgence.
Ingredients
Check ingredients as you go.
Let’s make it
Preparation
Line a baking sheet with parchment paper or a silicone mat and set aside.
Preparation
Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently until fragrant. Remove from heat and chop coarsely. Set aside.
Candy Base
In a heavy-bottomed saucepan, combine granulated sugar, light brown sugar, and heavy cream. Stir gently to mix without splashing onto the sides of the pan.
Candy Base
Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly until sugars dissolve.
Candy Base
Attach a candy thermometer to the saucepan, avoiding contact with the bottom. Continue boiling without stirring until the temperature reaches 238°F (soft-ball stage), about 8-12 minutes.
Finishing
Remove the saucepan from heat. Immediately stir in the butter pieces, chopped toasted pecans, vanilla extract, and salt if using.
Finishing
Beat the mixture vigorously with a wooden spoon until it thickens and loses its gloss, about 3-5 minutes. It will begin to lose some of its fluidity and become creamy.
Assembly
Quickly drop spoonfuls of the praline mixture onto the prepared baking sheet, shaping as desired.
Finishing
Allow the pralines to cool and set at room temperature until firm, about 30-45 minutes. Store in an airtight container once cooled.
Tips & notes
Warm the cream before cooking to help dissolve the sugars smoothly. Be patient while beating the praline mixture off heat; it will thicken and become creamy before you can spoon it out. Use a heavy saucepan to prevent scorching the sugars. Toasted pecans enhance the flavor but avoid over-toasting to prevent bitterness.
Saving it for later
Store pralines in an airtight container at room temperature for up to 7 days. To keep them fresh longer, place a piece of wax paper between layers. Avoid refrigeration as it can cause them to become sticky or develop condensation.
Reheating
Pralines are best enjoyed at room temperature. If hardened too much, let them sit at room temperature for 15 minutes before serving. Do not microwave as it can melt and ruin the texture.
