Pecan Pralines

Pecan Pralines Recipe

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laura sherman


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1 c
1 c
1 c
dark brown sugar, firmly packed
1 tsp
3 Tbsp
corn syrup, dark
8 oz
pecans, halved
3/4 c
water, boiling
cupcake papers

How to Make Pecan Pralines


  • 1Place the white sugar, brown sugar, milk and corn syrup in a heavy about 3-quart saucepan over medium-high heat.
  • 2Stir to thoroughly dissolve.
  • 3Measuring the temperature with a candy thermometer, stir constantly with a long-handled wooden spoon.
  • 4When the mixture reaches "jelly" temperature on the thermometer (220 degrees), it will bubble furiously.
  • 5Splattering is a danger (this is why you want a spoon with a long handle).
  • 6You may wish to wear heavy rubber gloves for further protection. Continue stirring until mixture reaches 256 degrees ("medium-ball" stage).
  • 7Remove from heat, add vanilla and let it sit for 10 minutes.
  • 8During this time, set out the cupcake papers on the countertop and place 3-4 pecan halves in each paper.
  • 9Beat the mixture by hand with the wooden spoon, while it is still in the pan, until it loses its glossy sheen.
  • 10This can take up to 10 minutes or more, and calls for a strong arm.
  • 11At this point, the mixture will very quickly begin to form lumps and harden in the pan.
  • 12As this begins to happen, return the pan to low heat; add boiling hot water a tablespoon at a time, and beat out the lumps until nearly all are gone.
  • 13Add just enough water so that the mixture is somewhat runny and has lost much of its previous lumpy consistency (no more than about 3/4 cup of water, and often much less.)
  • 14Leaving a few lumps is permissible and often unavoidable.
  • 15Remove from heat and spoon it into the cupcake papers.
  • 16Let it harden for 20-30 minutes, then remove papers.
  • 17Be sure not to let the papers remain on after the candy has hardened somewhat or they will be difficult to remove later.
  • 18Store the pralines in an airtight container.

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About Pecan Pralines

Course/Dish: Candies
Other Tag: Quick & Easy