Southern Pecan Praline
Easy Pecan Praline are a great southern treat. Simple to make using a handful of ingredients you already have in your kitchen, these will be a favorite dessert at every party.
I have a deep love for the south. From their seemingly leisurely lifestyle to the cozy comfort food you can find just about anytime of year…it’s definitely on my list of favorite places to visit.
Their recipes are always simple, prepared with love and busting at the seems with tastiness. Like these Pralines. So sinfully delicious you won’t even care if you eat the whole batch in one sitting.
An old friend, who lived in Louisianna, gave me this Pecan Praline recipe about 15 years ago. We lost touch several years ago but everytime I eat a praline I think of her. It makes me realize how fast time goes by and how easy it is to lose touch with people that had an impact on your life in some way.
It also makes me treasure recipes that are handed down to me by friends and family. It’s amazing how your senses can take you back to a certain moment in time….a smell or taste can catapult you back to 1987 in an instant when you had big hair and even bigger pants.
That’s what this cookie, that’s not really a cookie, does for me.
What are Pecan Pralines?
A confection made of sugar, butter, cream and pecans, Pecan Praline didn’t get their start in the southern United States as many believe. They were actually created in France by a man who worked for someone tied to the sugar industry. Each pecan was coated in the sugar syrup individually.
How To Make Praline
This easy recipe couldn’t be simpler to make. You will need to pay attention….and stir, stir, stir. But your effort will be rewarded tenfold.
- Combine the sugar, half and half, butter, baking soda and vanilla in a large saucepan.
- Stir the mixture over medium heat to boiling.
- Turn the heat to low and continue stirring until the mixture reached 238-240˚F.
- Stir in the pecans and remove from the heat.
- Stir until creamy.
- Drop tablespoons of the praline mixture onto the parchment paper.
- Allow to cool completely.
- Store in an airtight container.
This Digital Candy Thermometer takes the guesswork, and the stress, out of candy making. The clip keeps it secure to the pot so it’s consistently measuring the temperature. We use this for fudge, ganache, toffee and more!
Sometimes pralines can just be fussy so follow these easy tips to ensure success!
- Use a candy thermometer. There’s no better way to ensure the proper temperature is reached before mixing in your nuts. I, personally, like this digital thermometer (affiliate link, I’ll make a tiny commission.)
- Room temperature ingredients work best so take the chill off your butter and cream before you start.
- Have back up ingredients….sometimes the pralines can seize up if you don’t work quickly enough so back up ingredients are good to have on hand for round two, if necessary.
- Work quickly, the pralines set up pretty fast so you need to move swiftly to get them all on the baking sheet.
That’s it! You can even add your own twist to your Praline by mixing in other nuts like hazelnuts or pistachios. Switch up the vanilla for coffee or almond extract. Add your own flair.
How To Serve Them
The sweet caramel covered pecan morsels are the perfect ending to any holiday meal. They’re fantastic in these mini pumpkin cheesecakes. Or you can wrap a few in cellophane along with these magic bars and give to your holiday guests as they head home. A great treat for them to remember the memories you made that evening.
More Easy Candy Recipes
If you like these pralines, you will also LOVE this easy Fudge recipe. It’s sweet and creamy and perfect.
Get the Recipe: Pecan Praline Recipe
- 2 cups granulated sugar
- 1 cup half and half
- 1/3 stick of salted butter
- 1/8 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 1/2 cups whole pecans
- 1 saucepan
- 1 candy thermometer
- In a large saucepan over medium high heat, combine the sugar, half and half, butter, baking soda and vanilla.
- Stir the mixture until boiling and the sugar has disolved completely. Turn the heat to medium low and continue stiring until the mixture reaches 238 – 241 degrees on a candy thermometer or soft ball stage. (The mixture will begin to take on a light caramel color.)
- Stir in the pecans and remove from the heat. Stir the mixture until it begins to thicken and becomes creamy.
- Using a tablespoon, drop onto parchment paper, a butter pan or silicone baking mat. Let it cool completely.
- Store in an airtight container.
Landon loves them!