Real Recipes From Real Home Cooks ®

pecan pralines

(4 ratings)
Recipe by
Colleen Winegard
Keota, IA

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.

(4 ratings)
yield 2 dozen pralines
prep time 35 Min
method Stove Top

Ingredients For pecan pralines

  • 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

How To Make pecan pralines

  • 1
    Spread sheets of waxed paper or aluminum foil on cool counter top.
  • 2
    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.
  • 3
    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.
  • 4
    Working quickly, drop by spoonfuls onto waxed paper. Let cool. Remove from paper & store in airtight container.