Description
Southern Pecan Pralines are a classic sweet treat featuring a creamy, caramelized brown sugar base combined with buttery pecan halves. This recipe yields rich, melt-in-your-mouth candies with a signature Southern charm, perfect for gifting or enjoying as a decadent snack.
Ingredients
Scale
Dry Ingredients
- 1 cup light brown sugar (packed)
- 1 cup powdered sugar
- Pinch salt
Wet Ingredients
- 1/3 cup whipping cream
- 1/4 cup unsalted butter (1/2 of a stick)
- 1 teaspoon vanilla extract
Nuts
- 1 1/2 cups pecan halves
Instructions
- Prepare baking sheet: Line a large baking sheet with parchment paper and set aside to cool the pralines once they are ready.
- Combine initial ingredients: In a medium saucepan, add the brown sugar, butter, salt, and whipping cream. Place over medium heat and stir frequently as the mixture warms.
- Boil the mixture: Bring the mixture to a full rolling boil—where it bubbles continuously even while stirring. Once boiling, start a timer for one minute to cook it thoroughly.
- Continue boiling undisturbed: Let the mixture boil for the full minute without stirring to ensure proper caramelization.
- Remove from heat and add powdered sugar: After boiling, take the saucepan off the heat. Immediately add the powdered sugar and whisk vigorously until the mixture is smooth and creamy.
- Add flavor and nuts: Stir in the vanilla extract and pecan halves until everything is fully incorporated into a rich praline mixture.
- Cool slightly before shaping: Let the mixture cool just for about a minute; this prevents it from running too much when dropped onto the sheet.
- Form pralines: Using a cookie scoop or tablespoon, drop spoonfuls of the pecan mixture onto the prepared parchment-lined baking sheet.
- Set and serve: Allow the pralines to cool completely at room temperature until they are firm and set before serving or packaging.
Notes
- Use a candy thermometer if desired to ensure the mixture reaches the right consistency, aiming for the soft ball stage (~234°F-240°F).
- Work quickly when mixing in the powdered sugar to avoid lumps.
- If pralines stick to your hands when shaping, lightly wet your fingers with cold water.
- Store pralines in an airtight container at room temperature for up to one week.
- For added flavor, lightly toast pecans before adding to the mixture.
