Pecan Pralines

Colleen Winegard


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.

★★★★★ 3 votes
2 dozen pralines
35 Min
Stove Top


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


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

Printable Recipe Card

About Pecan Pralines

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