Southern Pecan Pralines – Creamy, Buttery, and Perfectly Sweet

Pecan pralines are what Southern candy dreams are made of—sweet, creamy, nutty bites that melt in your mouth and stick to your soul. They’re not fancy. They’re not modern. But they’ve stood the test of time for one reason: they’re damn good.

You find them in wax paper bags at roadside stands, gas stations with cast iron skillets in the window, and grandma’s kitchen during the holidays. One bite and you get that soft, sugary texture with the crunch of toasted pecans—like a caramel that decided to lighten up and go smooth.

Making pralines isn’t about perfection. It’s about feel. Heat, timing, and instinct. But once you nail the method, you’ve got a pocketful of the South in every batch. This recipe keeps it classic—no shortcuts, no fluff. Just sugar, cream, butter, and pecans coming together in a cast iron pot to make something timeless.

Whether you’re filling a tin for Christmas, stocking your pantry with Southern staples, or just trying to sweeten your week, pecan pralines are the candy you didn’t know you needed.

Why You’ll Love This Recipe

• Classic Southern candy with deep flavor
• Creamy texture with crunchy toasted pecans
• Perfect for gifting, holidays, or a sweet fix
• No candy thermometer needed (but it helps)
• Ready in under 30 minutes

Ingredients

• 1 1/2 cups granulated sugar
• 1 1/2 cups packed light brown sugar
• 3/4 cup evaporated milk (or heavy cream)
• 1/2 cup unsalted butter (1 stick)
• 1 teaspoon vanilla extract
• 2 cups chopped pecans (toasted preferred)
• Pinch of salt

Instructions

1. Toast the Pecans:
   Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 7–8 minutes, stirring once. Set aside to cool.
2. Make the Sugar Base:
   In a large heavy-bottomed pot or skillet, combine granulated sugar, brown sugar, evaporated milk, and butter. Stir constantly over medium heat until everything is melted and smooth.
3. Boil and Watch:
   Bring the mixture to a boil, stirring frequently. Cook until it reaches soft ball stage (around 235°F to 240°F on a candy thermometer). This takes about 8–10 minutes. If you don’t have a thermometer, drop a little into cold water—it should form a soft, pliable ball.
4. Add Flavor:
   Remove from heat. Stir in vanilla, salt, and toasted pecans.
5. Beat the Mix:
   Stir rapidly with a wooden spoon for 3–4 minutes until the mixture thickens and loses its glossy shine.
6. Spoon Onto Parchment:
   Quickly drop spoonfuls onto parchment or wax paper. Let them set for 15–20 minutes until firm.
7. Store in an airtight container for up to 2 weeks (if they last that long).

Tips & Variations

• Use dark brown sugar for a deeper molasses flavor.
• Add a splash of bourbon with the vanilla for grown-up pralines.
• Sprinkle with sea salt right after dropping for a salty-sweet finish.
• Make them spicier with a pinch of cinnamon or cayenne.
• Use whole pecans for a more dramatic, rustic look.

Note

Humidity matters. Try to make pralines on a dry day—moisture in the air can mess with the setting. And once you add the pecans, move fast. The mix sets up quick.

Serving Suggestions

• Serve in paper candy cups for parties or gifts
• Stack in tins lined with wax paper for Christmas boxes
• Crumble over vanilla ice cream for a killer dessert
• Pair with hot coffee or a pour of bourbon

Nutrition Information (Per Praline – Based on 24)

• Calories: 210
• Fat: 12g
• Saturated Fat: 4g
• Carbohydrates: 24g
• Sugar: 22g
• Protein: 1g
• Sodium: 45mg

User Reviews/Comments

Donnie M. (Mobile, AL):
“Tasted just like my granny’s. Soft, rich, perfect. I’m making these every Christmas from now on.”

Leila H. (Savannah, GA):
“Used dark brown sugar and a splash of bourbon. Insane. People thought I bought them at a candy shop.”

James C. (Shreveport, LA):
“These were a hit at our church bake sale. They disappeared faster than the pies.”

FAQs

Do I need a candy thermometer to make pralines?
It helps, but it’s not mandatory. Soft ball stage is the goal—test by dropping a little mix into cold water. If it forms a soft ball that flattens in your fingers, you’re there.

Can I use heavy cream instead of evaporated milk?
Yes. Heavy cream makes them even richer. Either one works fine.

Why didn’t my pralines set?
They may not have cooked long enough or were made on a humid day. Beat the mixture well before spooning, and aim for a dry kitchen environment.

Can I store pralines at room temperature?
Yes, just keep them in an airtight container in a cool, dry spot. Don’t refrigerate—they’ll get sticky.

How long do they last?
About 2 weeks at room temp, or longer if frozen. But they’ll probably disappear way before that.

Can I freeze pralines?
Yes! Layer with parchment in a container and freeze for up to 2 months. Thaw at room temp.

Conclusion

Pecan pralines are more than just candy—they’re a Southern tradition wrapped in sugar and butter. They’re sweet, simple, and packed with toasted pecan flavor that hits you right in the memory. Make them for your family, your friends, or yourself. No judgment. Just rich, creamy bites of pure comfort.

They’re everything good about homemade treats—no preservatives, no shortcuts, just old-school flavor that sticks with you.

Want to learn more about the nut that gives pralines their punch? Check out Wikipedia’s article on pecans—the unsung hero of Southern sweets.

Now grab a pot, toast those pecans, and get ready to ruin your willpower.

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