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Praline Pecans

Praline pecans are made by cooking sugar, cream, and butter to 238°F, then stirring in pecan halves and vanilla. Each candy sets into a firm, cloudy cluster with a crisp, sugary coating.
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Prep Time 5 minutes
Cook Time 15 minutes
Cooling 30 minutes
Total Time 50 minutes
Servings: 18 servings
Course: Dessert
Cuisine: Southern
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 3-quart heavy-bottomed saucepan
  • 1 rimmed baking sheet
  • 1 candy thermometer

Method
 

  1. Line a rimmed baking sheet with parchment paper.
  2. Combine the granulated sugar, brown sugar, heavy cream, butter, and salt in a 3-quart heavy-bottomed saucepan.
  3. Bring the mixture to a boil over medium heat, stirring until the sugars dissolve.
  4. Cook without stirring until a candy thermometer reads 238°F, about 8–12 minutes.
  5. Remove the pan from the heat and stir in the pecans and vanilla until the mixture thickens slightly and turns cloudy, about 1–3 minutes.
  6. Quickly drop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them apart.
  7. Let cool until firm, about 30 minutes.

Notes

Use a candy thermometer for an accurate set; avoid stirring once the mixture reaches a boil. Store in an airtight container in the refrigerator for up to 14 days. Freezer: yes, for up to 2 months. No straightforward dietary swap is recommended because changing the dairy can affect the candy’s texture.