Description

Classic Southern pecan pralines are a rich and creamy candy made from brown sugar, heavy cream, butter, and pecan halves. These sweet, nutty treats have a smooth, fudge-like texture and a deep caramel flavor highlighted by vanilla and a touch of salt. Perfect for dessert or gifting, this recipe yields deliciously melt-in-your-mouth pralines that capture the essence of Southern confectionery traditions.

Ingredients

Scale

Praline Mixture

1 cup brown sugar, packed
1/2 cup heavy cream
1/4 cup unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves

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Instructions

Prepare a Baking Sheet: Line a baking sheet with parchment paper or a silicone mat to prevent sticking and allow the pralines to cool and set properly.
Cook the Sugar Syrup: In a medium saucepan over medium heat, combine the brown sugar, heavy cream, butter, and salt. Stir constantly until the sugar dissolves and the mixture starts to boil. Continue to simmer gently for 3-5 minutes until the syrup thickens slightly, creating a rich base for the pralines.
Add the Pecans: Stir in the pecan halves and cook for an additional 2-3 minutes. This allows the syrup to thicken further and fully coat the pecans, infusing them with the caramelized flavor.
Add Vanilla Extract: Remove the saucepan from the heat and stir in the vanilla extract to add depth and aroma to the praline mixture.
Spoon the Pralines: Using a spoon, drop small rounded spoonfuls of the hot praline mixture onto the prepared baking sheet. Space them slightly apart to prevent sticking once they spread.
Cool and Serve: Let the pralines set at room temperature for about 30 minutes until they harden. Allow them to cool completely before serving, ensuring they have a firm yet creamy texture.

Notes

Use a medium saucepan for even heat distribution and to prevent burning.
Constant stirring during cooking is essential to prevent the sugar from crystallizing.
Be careful when handling hot sugar syrup to avoid burns.
The pralines can be stored in an airtight container at room temperature for up to one week.
For a different flavor, try adding a pinch of cinnamon or substituting vanilla with almond extract.