the south's finest pralines

★★★★☆ 27
a 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
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.