Pecan Pralines

Susan Berry


While I was living in the South for 10 years I discovered Pralines. I am Italian and cannolis are my passion but Pecan Pralines are scrumptious. This recipe was given to me by an elderly lady from Georgia.

pinch tips: Parchment Paper Vs Wax Paper





30 Min


15 Min


Stove Top


1 c
granulated sugar
1 c
light brown sugar (packed)
3/4 c
heavy cream
1/4 tsp
2 Tbsp
1 tsp
vanilla extract
1 c
pecans (or more as desired-halved, chopped or whole)

Directions Step-By-Step

Butter sides of a heavy saucepan (2-quart size). Add sugars, half-and-half, and salt to saucepan. Cook over low heat, stirring constantly, until sugar is dissolved. Raise heat to medium and continue to cook, stirring constantly, until mixture boils. Reduce heat and continue cooking to soft ball stage*, about 234° on a candy thermometer. Remove from heat.

Add butter and vanilla, but do not stir. Cool for 5 minutes; stir in nuts. Beat with wooden spoon until candy is no longer glossy and is thickened, about 2 to 3 minutes. Quickly spoon candy onto buttered baking sheets or waxed paper. If mixture becomes to thick to drop from a spoon, add a little hot water, no more than half a teaspoon at a time. Makes about 24 pralines.

About this Recipe

Course/Dish: Candies
Main Ingredient: Nuts
Regional Style: Southern
Hashtags: #pecan, #pralines