If you’re craving candy shop-level pecan pralines, this recipe is exactly what you need. By simply toasting the pecans, we take the natural nutty flavor to the next level. Whether you’re a seasoned candy maker or new to the game, this recipe will guide you to create melt-in-your-mouth pralines that will have everyone thinking they came straight from a Southern confectionery. Grab a candy thermometer and we’ll turn you into a pro!
For more old-fashioned candy treats, try our homemade caramels, our quick and easy homemade toffee, or our irresistible muddy buddies.
Why Our Recipe
- Toasting the pecans gives a deeper, nuttier flavor for candy shop-level perfection.
- Using a candy thermometer ensures your pralines reach the right texture.
- Basic pantry ingredients turn into rich, buttery melt-in-your-mouth pralines.
You just need a handful of pantry staples and the help of a candy thermometer to achieve the perfect praline texture, You want it smooth and creamy, with just the right amount of chew. These pralines are a buttery, sweet treat that are perfect for a little indulgence, or for gifting to family and friends.
Ingredient Notes
- Pecans: For the best flavor, make sure to toast the pecans as directed in the recipe. You can use either pecan halves or pieces, depending on your preference. If you want to try a variation, walnuts can also be used for a walnut praline.
- Granulated Sugar: Stick with white granulated sugar to keep the texture and consistency just right.
- Salted Butter: The salt in the butter acts as a natural flavor enhancer. If you only have unsalted butter on hand, simply add 1/4 teaspoon of salt to the recipe.
- Brown Sugar: Light or dark brown sugar will both work here.
- Milk: Whole milk is recommended for that extra fat, however, you can use 2% milk as well.
- Vanilla Extract: This adds a smooth finish.
Candy Thermometer
You will want a candy thermometer in order to make pecan pralines. Proper temperatures are critical when making this dessert, so we like to use a stainless steel candy thermometer.
Don’t have a candy thermometer? Our grandparents didn’t either! You can determine if your caramel is ready the old-fashioned way. Fill a drinking glass or bowl with cold water. Add in just a drop of the caramel from the pan on the stove. For the soft-ball stage, the caramel should form a small round ball in the cold water. When it is removed from the water, the caramel should flatten. Candy making is a science — it’s essential to do it right!
Texture Tips
After reaching the soft ball stage, stir the mixture vigorously to help it cool and thicken. If you stir too little, the pralines may remain too soft and sticky. Stir too much, and they could become grainy or hard. You’re looking for a matte finish, and the mixture should hold its shape when spooned onto the parchment paper. Don’t worry if your first batch isn’t perfect—it can take a few tries to get the timing just right!
Gifting Ideas
Pecan pralines are popular for gifting! Package them in clear cellophane bags and tie with a ribbon or twine. You can also place them in decorative tins, cardboard boxes, or small mason jars for a rustic look. Adding a personalized gift tag or label will make it feel extra special. These pralines are perfect for holiday gifting, teacher appreciation, or as party favors. Feel free to get creative with the presentation, but be sure to tell your gift recipients that they are best stored at room temp in an airtight container!
Storage Instructions
Room Temperature: Store pralines in an airtight container at room temperature for up to 3 weeks. Make sure the container is sealed well to prevent moisture from making the pralines sticky.
Freezing: To freeze, first place the pralines in a single layer on a baking sheet and freeze until firm, about 1-2 hours. Once frozen, transfer them to a resealable plastic freezer bag or airtight container. Store in the freezer for up to 3 months. Thaw at room temperature before serving.
Always look up recipes on your site first. Your meatless, chocolate cake, German Chocolate cake, soft cookies are just a few that I make regularly. Making these pralines today.