You’ll love these creamy Southern pralines, and you’ll love them, even more, when you see how easy and inexpensive these praline pecans are to make from scratch from a few simple ingredients!
Creamy Pralines are sweet brown sugar candy with crunchy pecans that are often a favorite New Orleans praline treat during the holiday season at Christmas, Mardi Gras, or any time of year.
Don’t be surprised if this pecan pralines recipe becomes an annual family tradition.
It is a Southern tradition to make these New Orleans pralines, a buttery sweet treat. They will become one of your favorite holiday Dessert Recipes.
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What Is A Praline?
Pralines are sweet, sugary, nutty candy made with pecans.
Why Make This Praline Recipe
With all the praline recipes out there, here are a few reasons why I think this is the best praline recipe for these old-fashioned pecan pralines and why you should make it.
- Southern Holiday Tradition. It is a Southern tradition to make pralines for the Christmas holidays.
- Texture. These pralines are a little more smooth and creamy like Texas Pralines and not as hard as New Orleans pralines found in Louisiana.
- Sweet but Not Too Sweet. This recipe includes a small amount of salt, preventing the pecan praline candy from being overly sweet.
- Budget-Friendly. You likely have most or all of these ingredients in your pantry and refrigerator, and since they are basic staples, they can be easily found at your local grocery store.
Save your money and skip the Costco praline pecans, and make this recipe at home!
What You’ll Need To Make Pecan Pralines
Equipment
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- Dutch Oven or Large Pot
- Candy Thermometer
- Baking Sheet (Also called Sheet Pan, Cookie Sheet)
- Aluminum Foil, silicone mat, or parchment paper
Ingredients
Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
Have you ever wondered what’s in a praline? All you need are a few simple ingredients to make these easy pecan pralines.
- Butter – Use real butter in this recipe for the best results. I don’t recommend using margarine.
- Granulated Sugar – Some people use all brown sugar, but I like to combine the white sugar and brown sugar to provide the sweetness and color I’m looking for in these pralines.
- Light Brown Sugar – When combined with granulated sugar, the light brown sugar provides the perfect sweetness and caramel color.
- Heavy Cream – I highly recommend using heavy whipping cream, not whole milk. Half and half may work but will not be as creamy as the heavy cream.
- Corn Syrup – I add light corn syrup to help prevent the sugar from crystallizing and give the pralines that creamy caramel texture.
- Sea Salt – This helps prevent the pralines from being overly sweet.
- Pecan Halves – Pecan halves are a must for pecan pralines.
- Chopped Pecans – This is optional. However, I like to add additional chopped pecans to the pecan halves to vary the texture throughout the praline.
- Pure Vanilla Extract – It’s important to use a good quality pure vanilla extract and not imitation vanilla for the best flavor.
How To Make Homemade Creamy Pralines
- Gather your ingredients, line three baking sheets with foil, a silicone mat, or parchment paper, and spray with cooking spray; set aside.
- Place the butter, granulated sugar, brown sugar, heavy cream, corn syrup, and salt into a large pot or dutch oven. Place the pot over medium-low heat and let the butter melt and sugars dissolve stirring occasionally.
- Increase the heat to medium stirring occasionally (make sure to scrape the bottom of the pan, so nothing sticks), and bring the mixture to a low boil. Cook and occasionally stir until a candy thermometer reaches 236°F (soft ball stage), about 6-7 minutes.
- Remove the pan from the heat and stir in the pecan halves, chopped pecans, and vanilla extract. Do not stir again; let the temperature come down to 170°F, about 15 minutes.
- Stir the mixture with a wooden spoon for about a minute to slightly let it cool; the mixture will still appear slightly glossy, but it will start thickening.
- Immediately dollop heaping tablespoons of the mixture onto the prepared sheet trays ensuring that the candies are not touching. Let them rest and harden for about 8 hours or overnight. Serve immediately.
Recipe Tips
- Two Types of Pecans. I used two different sizes of pecans to vary the texture throughout the finished pralines. If you only have pecan halves or chopped pecans on hand, and not both, that is okay too; Make sure you have a total of 3 cups of chopped pecans or pecan halves. The pecans add that perfect nuttiness and crunch making these some AMAZING homemade candies.
- Don’t Get Burned. I use a larger pot than is necessary, so I don’t get burned by the bubbling caramel. Be very careful while stirring. It might be a good idea to wear long sleeves while stirring the caramel.
- Hardening Process – If you want the pralines to harden faster, then you can place the pralines in the refrigerator. However, letting them sit at room temperature and slowly harden results in a better-finished texture. It is slightly crumbly while being silky smooth at the same time, and melts in your mouth. To fully set it can take up to 8 hours or overnight.
- Candy Thermometer – Use a candy thermometer to ensure the pralines reach the correct temperature and do not burn.
- No Wax Paper. Cover the baking sheet with foil, silicone mat, or parchment paper. However, don’t use wax paper because it can melt if you put hot candy on it.
- Grainy Pralines. To prevent grainy pralines, plan to make them on a cool, dry day because if the humidity is high, the pralines can be grainy.
- Salty Sweet. If you love the salty-sweet taste of candy, I recommend sprinkling Maldon flake sea salt on the tops of the pralines immediately after placing heaping tablespoons of the pralines onto the sheet trays.
- Buttery Flavor. If you want a more buttery flavor, you can add butter extract at the same time that you add the vanilla.
- White Spots. If any white spots form on the pralines after hardening, that is from the sugars in the mixture crystallizing. This is normal and will not affect the taste or texture.
Variations
While I don’t recommend substitutions for this particular recipe if you like, here are a couple of variations you could make.
- Go Nuts. if you wanted, you could use other nuts instead of pecans, such as almonds, macadamia, or walnuts.
- Chocolate Pecan Pralines – You could add 4 ounces of semi-sweet melted chocolate to turn these pralines into chocolate pralines.
- Add Toppings – Some options for topping pralines include drizzling milk chocolate, dark chocolate, semi-sweet chocolate, or white chocolate, over the top.
What To Serve With Pecan Pralines
- Ice Cream – I like vanilla ice cream. However, you could also serve it with butter pecan or Pralines and cream flavor.
- Candy Tray – Serve with other holiday candies on a candy tray.
FAQs
How To Pronounce Pralines?
Well, that depends. Some people say “Pray-leans” while others pronounce it “Prah-leans.” Either can be considered correct depending on which part of the country you are in.
Where Did Pralines Originate?
Per NewOrleansHistorical.org, Pralines originated in France during the 17th century by Chef of César, Duc de Choiseul, Comte du Plessis-Praslin.
How Long Does It Take For Pralines To Harden?
8 hours
What Is The Difference Between New Orleans and Savannah Pralines?
The pralines from Savannah are creamier and a little thicker than New Orleans.
Are Pralines The Same As Pecans?
Pralines are a candy made with pecans. The pecans are the nuts that go in Pralines.
How To Store Pralines
Store in an airtight container at room temperature for up to 2 weeks.
Can You Freeze Pralines?
You can freeze pralines if kept in a freezer-safe, airtight container in the freezer for up to 2 months.
Are Pralines The Same As Pecans?
Pralines are a candy made with pecans. The pecans are the nuts that go in Pralines.
More Christmas Candy Recipes
- Easy Christmas Cow Pies – Mounds of sweet milk chocolate with almonds and dried cranberries.
- Salted Chocolate Bourbon Praline Fudge – A layer of chocolate fudge is topped with a layer of bourbon caramel with pecans, and then a layer of melted chocolate on top! It’s a chocolate lover’s dream.
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Recipe
Old Fashioned Southern Pralines Recipe
Ingredients
- 1/2 cup unsalted butter cut into tablespoons
- 1-1/2 cups granulated sugar
- 1-1/2 cups light brown sugar packed
- 1-1/2 cups heavy cream
- 1 tablespoon light corn syrup
- 1/4 teaspoon fine sea salt
- 2 cups pecan halves
- 1 cup chopped pecans
- 2 teaspoons pure vanilla extract
Instructions
- Line three sheet trays with foil, a silicone mat, or parchment paper, and spray with cooking spray; set aside.
- Place the butter, granulated sugar, brown sugar, heavy cream, corn syrup, and salt into a large pot or dutch oven. Place the pot over medium-low heat and let the butter melt and sugars dissolve stirring occasionally.
- Increase the heat up to medium stirring occasionally (make sure to scrape the bottom of the pan, so nothing sticks), and bring the mixture to a low boil. Cook and stir occasionally until a candy thermometer reaches 236°F (soft ball stage) about 6-7 minutes.
- Remove the pan from the heat and stir in the pecan halves, chopped pecans, and vanilla extract. Do not stir again; allow the temperature to come down to 170°F, about 15 minutes.
- Stir the mixture with a wooden spoon for about a minute to slightly let it cool; the mixture will still appear slightly glossy but will start thickening.
- Immediately dollop heaping tablespoons of the mixture onto the prepared sheet trays ensuring that the candies are not touching. Let them rest and harden for about 8 hours or overnight. Serve immediately.
Video
Notes
- Two Types of Pecans. I used two different sizes of pecans to vary the texture throughout the finished pralines. If you only have pecan halves or chopped pecans on hand, and not both, that is okay too; Make sure you have a total of 3 cups of chopped pecans or pecan halves. The pecans add that perfect nuttiness and crunch making these some AMAZING homemade candies.
- Don’t Get Burned. I use a larger pot than is necessary, so I don’t get burned by the bubbling caramel. Be very careful while stirring. It might be a good idea to wear long sleeves while stirring the caramel.
- Hardening Process – If you want the pralines to harden faster, then you can place the pralines in the refrigerator. However, letting them sit at room temperature and slowly harden results in a better-finished texture. It is slightly crumbly while being silky smooth at the same time, and melts in your mouth. To fully set it can take up to 8 hours or overnight.
- Candy Thermometer – Use a candy thermometer to ensure the pralines reach the correct temperature and do not burn.
- No Wax Paper. Cover the baking sheet with foil, silicone mat, or parchment paper. However, don’t use wax paper because it can melt if you put hot candy on it.
- Grainy Pralines. To prevent grainy pralines, plan to make them on a cool, dry day because if the humidity is high, the pralines can be grainy.
- Salty Sweet. If you love the salty-sweet taste of candy, I recommend sprinkling Maldon flake sea salt on the tops of the pralines immediately after placing heaping tablespoons of the pralines onto the sheet trays.
- Buttery Flavor. If you want a more buttery flavor, you can add butter extract at the same time that you add the vanilla.
- White Spots. If any white spots form on the pralines after hardening, that is from the sugars in the mixture crystallizing. This is normal and will not affect the taste or texture.
- Storing. Store in an airtight container for up to 2 weeks.
- Freezing. Store in a freezer-safe, airtight container for up to 2 months.
Nancy says
What a Delish dessert wity pecan praline recipe. Easy to follow instructions
Biana says
These pecan pralines look amazing! They will be perfect to make for the holidays.
Kim says
Delicious! These were so easy and taste just amazing. Definitely including in my Christmas baking this year
Aimee Mars says
Saving this recipe for when I do my holiday baking! I can’t wait to add these to the assortment that I bake each year.
Alina says
Perfect sweet treats for fall! Thanks for sharing the recipe.