A timeless Southern confection, Pecan Pralines offer the perfect balance of creamy caramelized sugar and crunchy pecans. They’re ideal for holiday gifting or as a sweet indulgence for yourself.

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Ingredients and Variations

The key ingredients for classic pecan pralines include brown sugar, granulated sugar, heavy cream, butter, and, of course, pecans. These elements combine to create a rich, buttery base and a nutty crunch.

Substitutions and Alternatives:
Replace pecans with walnuts or almonds for a unique nutty flavor.
Use dark brown sugar instead of light brown sugar to add a deeper molasses-like undertone.

Optional Additions:
Add a sprinkle of cinnamon or nutmeg for a cozy, spiced twist.
Drizzle melted chocolate over the hardened pralines for extra indulgence.

Step-by-Step Preparation

Preparing the Sheet Pans:
Line three sheet pans with parchment paper or foil and coat them lightly with non-stick spray. This ensures the pralines release easily once hardened.

Mixing the Caramel Base:
In a large pot or Dutch oven, melt the butter with the sugars, cream, corn syrup, and salt over medium-low heat. Stir occasionally until the mixture is smooth and the sugars are fully dissolved. Stirring gently helps prevent graininess.

Reaching the Soft Ball Stage:
Increase the heat to medium and bring the mixture to a gentle boil, stirring occasionally and scraping the bottom of the pot to avoid scorching. Use a candy thermometer to monitor the temperature, cooking until it reaches 236°F (soft ball stage), about 6-7 minutes. If you don’t have a thermometer, look for visual cues like the mixture forming a soft ball when dropped into cold water.

Incorporating the Pecans:
Remove the pot from heat and immediately fold in the pecan halves, chopped pecans, and vanilla extract. Stir gently to distribute the nuts evenly, but avoid overmixing to maintain the caramel’s smooth consistency. Let the mixture cool to 170°F, about 15 minutes.

Shaping the Pralines:
Stir the cooled mixture vigorously for about 1 minute to thicken it slightly. Using a heaping tablespoon, drop portions onto the prepared sheet pans, spacing them evenly. Adjust the size for bite-sized or larger pralines as desired.

Recipe Tips

Achieving the Perfect Texture:
Stir the mixture thoroughly but briefly after cooling to ensure the pralines set properly.

Preventing Sticking:
Always line your pans with parchment or foil coated with cooking spray for easy cleanup and removal.

Storage Tips:
Store pralines in an airtight container at room temperature for up to two weeks to maintain their texture and freshness.

What to Serve With This Recipe

Pair pralines with a warm cup of coffee, tea, or spiced cider for a comforting treat.

Include them on a holiday dessert platter alongside fudge, peanut brittle, or cookies for a festive spread.

Use pralines as a topping for vanilla ice cream or garnish slices of pie for a decadent touch.

Variations and Customizations

Add a pinch of sea salt for a sweet-and-salty flavor combination.

Incorporate dried fruits like cranberries or raisins for added sweetness and texture.

Shape mini pralines for quick snacks or larger ones for gifting in decorative tins.

Frequently Asked Questions

Can I use other types of nuts instead of pecans?
Yes, walnuts or almonds work well as substitutes, providing different flavors and textures.

How do I fix pralines that didn’t set properly?
If they remain too soft, you can reheat the mixture gently and cook to a slightly higher temperature.

Can I make these pralines without a candy thermometer?
Yes, use the cold water test to check for the soft ball stage. Drop a small amount of the mixture into cold water; it should form a pliable ball.

How long can pralines be stored, and what’s the best way to store them?
Pralines can be stored in an airtight container at room temperature for up to two weeks or in the refrigerator for extended freshness.

Pecan Pralines combine rich caramel flavors with the satisfying crunch of pecans, making them a versatile and delicious treat. Easy to make and perfect for gifting, they’re a must-have addition to your dessert repertoire for any festive occasion.

Ingredients

1 ½ cups light brown sugar, packed
1 ½ cups granulated sugar
1 ½ cups heavy cream
½ cup unsalted butter, cut into tablespoons
1 tablespoon light corn syrup
¼ teaspoon fine sea salt
2 cups pecan halves
1 cup chopped pecans
2 teaspoons vanilla extract

Instructions

Prepare three sheet pans by lining them with foil or parchment paper and lightly coating them with cooking spray. Set aside.

In a large pot or Dutch oven, combine the light brown sugar, granulated sugar, heavy cream, butter, corn syrup, and sea salt. Place the pot over medium-low heat and stir occasionally until the butter melts and the sugars dissolve, ensuring the mixture is smooth.

Increase the heat to medium, bringing the mixture to a gentle boil while continuing to stir occasionally. Scrape the bottom of the pot as you stir to prevent sticking. Cook until the mixture reaches 236°F on a candy thermometer, indicating the soft ball stage. This process usually takes 6-7 minutes.

Remove the pot from the heat and immediately add the pecan halves, chopped pecans, and vanilla extract. Stir just enough to incorporate them evenly, but avoid overmixing. Let the praline mixture cool to 170°F, which will take approximately 15 minutes.

Once cooled, stir the mixture vigorously with a wooden spoon for about 1 minute, or until it begins to thicken.

Using a heaping tablespoon, drop portions of the mixture onto the prepared sheet pans, spacing them slightly apart. Allow the pralines to set at room temperature for at least 8 hours or overnight until fully hardened.

Enjoy these classic pecan pralines as a delightful treat or gift!