Real Recipes From Real Home Cooks ®

the south's finest pralines

(27 ratings)
Blue Ribbon Recipe by
Leah Stacey
Huntsville, AL

Have you ever visited Savannah, New Orleans or Charleston and go into one of those candy shops where they let you sample a piece of praline and it just melts in your mouth and then you just can't help but buy a pound for $16? Well, I have and now I don't have to anymore because I can make these bad boys at home and now you can too! This is a real treat to have. It takes some practice to get down the cooking method, but it is soooo worth it! It also makes a great gift.

Blue Ribbon Recipe

If my husband happened to cross paths with a praline during his travels, he would always pick a few up for me as a gift for me... a sweet gesture and a sweet treat indeed! I love these nutty, buttery candies, and they're easier to make than you might think. Give Leah's recipe a try and make some sweet memories of your own.

— The Test Kitchen @kitchencrew
(27 ratings)
method Stove Top

Ingredients For the south's finest pralines

  • 1 1/2 c
  • 1 1/2 c
    packed light brown sugar
  • 1/8 tsp
  • 3 Tbsp
    dark corn syrup
  • 1 c
    evaporated milk
  • 2 Tbsp
  • 1 tsp
    pure vanilla extract
  • 1 1/2 c
    pecan halves

How To Make the south's finest pralines

  • 1
    In a 2 quart sauce pan, put the sugars, salt, corn syrup, milk, and butter in. Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil.
  • 2
    Continue to cook to a soft ball stage, approximately 236 degrees F on a candy thermometer.
  • 3
    Remove from heat and allow it to cool for 8 minutes.
  • 4
    Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss.
  • 5
    Quickly drop heaping tablespoons onto parchment paper. If the candy becomes stiff, add a few drops of hot water.