Colleen Wehr Recipe

Pecan Pralines

By Colleen Wehr wehrd1

Recipe Rating:
 2 Ratings
2 dozen pralines
Prep Time:
Cooking Method:
Stove Top

Colleen's Story

I grew up in Mississippi, and these Louisianna Pralines have been passed down from my grandmother to my mom, and now to me, hopefully my daughter will make them as well.

I make loads of them for gifting, and take batches into work for treat days. I never come home with leftovers.

They literally melt in your mouth.


1 1/2 c
white granulated sugar
1/2 c
brown sugar, lightly packed
1 stick
1 box
cook & serve (not instant) butterscotch pudding
1/3 c
condensed milk (not evaporated milk)
1/3 c
1/4 tsp
1 c
chopped pecans

Directions Step-By-Step

Spread sheets of waxed paper or aluminum foil on cool counter top.
Combine all ingredients except the nuts in heavy saucepan. Stirring constantly to prevent sticking/scorching on medium high heat until it boils.

Continue stirring while it boils for approx. 15 minutes or until it reaches medium soft-ball stage. You can test this without a candy thermometer by dribbling some of the liquid into a cup of cool water, if it balls/sets up, its cooked long enough. If it just mixes w/water, then cook longer until tests as above.
Remove from heat, add chopped nuts and stir until the sheen/shine starts to disappear, and begins to thicken. This step is important….if you spoon them out to soon, you just have sticky globs of caramel stuff….they won’t set up properly.
Working quickly, drop by spoonfuls onto waxed paper. Let cool. Remove from paper & store in airtight container.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: Southern

  • Comments

  • 1-5 of 7
  • user
    Carole F BakersQueen - Dec 7, 2010
    I just vacationed in Savannah, Georgia, and had some of the most delicious pralines while there. I am excited to make some of my own...thank you for sharing this recipe.
  • user
    Colleen Wehr wehrd1 - Dec 7, 2010
    You're very welcome Lynn. I hope you enjoy them as much as these 'yankees' up here in Iowa do :) These bring back so many childhood memories of helping my mamaw,in Mississippi, make these for special occasions.
  • user
    Elin Criswell TheCountrySoaper - Dec 29, 2010
    Colleen... are these prailines soft versus chewy?
  • user
    Colleen Wehr wehrd1 - Dec 29, 2010
    they're not chewy...they melt in your mouth. it's hard to explain...they're not caramel-y and they don't stick to your teeth. They're stiff when you remove them from the wax paper after cooling, and when you eat them, they're almost crumbly. i can't think of anything food-related that has a similar consistency. They're 'sugary'...but smooth. The picture above shows what they're supposed to look like.
  • user
    Elin Criswell TheCountrySoaper - Dec 29, 2010
    That's great because that's what I'm looking for! Sounds like the Mexican prailines. I've already saved the recipe! Thanks Colleen!