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Pecan Pralines

Pecan pralines are made on the stovetop with a candy thermometer, then beaten until thick and slightly cloudy. The finished candies cool firm with a rich, sugary texture and plenty of pecan halves.
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Prep Time 5 minutes
Cook Time 21 minutes
Cooling 30 minutes
Total Time 56 minutes
Servings: 18 servings
Course: Dessert
Cuisine: Southern
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups granulated sugar
  • 1.5 cups brown sugar packed, light
  • 0.75 cup heavy cream
  • 4 tablespoons unsalted butter
  • 0.25 teaspoon kosher salt
  • 2 cups pecans halves
  • 1 teaspoon vanilla extract

Equipment

  • 1 large baking sheet

Method
 

  1. Line a large baking sheet with parchment paper.
  2. Combine the granulated sugar, brown sugar, heavy cream, butter, and salt in a 3-quart heavy-bottomed saucepan over medium heat, stirring until the sugars dissolve and the mixture comes to a boil, about 5 minutes.
  3. Clip a candy thermometer to the saucepan and cook without stirring until the mixture reaches 236°F, about 8–12 minutes.
  4. Remove the pan from the heat, stir in the pecans and vanilla, and mix until evenly combined.
  5. Beat vigorously with a wooden spoon for 2–4 minutes, until the mixture thickens, turns slightly cloudy, and begins to hold its shape.
  6. Quickly drop heaping tablespoonfuls onto the prepared baking sheet, leaving space between them.
  7. Let the pralines cool until firm, about 20–30 minutes.

Notes

For best results, have the parchment-lined baking sheet ready and work quickly once the mixture begins to hold its shape. Store airtight in the refrigerator for up to 2 weeks; freezer-friendly. For a dairy-free variation, try coconut cream and vegan butter, though the texture may differ.