Easy Homemade Pecan Pralines
Melt-in-your-mouth pecan pralines that are quick, simple, and perfect for gifting. A taste of true Southern hospitality.
Equipment
- Baking sheets Line with parchment paper or silicone baking mats
- Heavy-bottomed saucepan Dutch oven or a good sturdy pot works best
- Candy thermometer Optional, for soft ball stage (235-245°F / 113-118°C)
- Airtight container For storage
Ingredients
Main ingredients
- 1 cup granulated sugar 207g
- 1 cup packed light brown sugar 225g
- 0.75 cup heavy whipping cream 180ml
- 4 tablespoons unsalted butter 56g, cubed
- 0.125 teaspoon baking soda
- 2.25 cups pecan halves 212g
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Line a couple of baking sheets with parchment paper or silicone baking mats. Have your ingredients measured and ready to go.
- In a heavy-bottomed saucepan, combine the granulated sugar, packed light brown sugar, and heavy whipping cream. Stir them together until the sugars are moistened.1 cup granulated sugar
- Place the saucepan over medium heat. Stir constantly until the sugars are completely dissolved. Once dissolved, stop stirring and let the mixture come to a boil. Aim for a soft ball stage (235-245°F), or test by dropping a tiny bit into cold water – it should form a soft ball.
- Once you reach the desired temperature or consistency, remove the pot from the heat. Stir in the cubed butter and salt until the butter is fully melted and incorporated.1 cup granulated sugar
- Gently fold in the pecan halves and the baking soda. Stir just until everything is combined. The mixture will start to thicken and get foamy.1 cup granulated sugar
- Working quickly, drop rounded spoonfuls of the praline mixture onto your prepared baking sheets, about 2-3 inches in diameter.
- Let the pralines cool completely on the baking sheets for about 20-30 minutes. Once cooled and firm, lift them off the parchment paper.
Notes
Store in an airtight container with parchment paper between layers if needed. Best enjoyed within 3-5 days at room temperature. Can be stored in the refrigerator if the kitchen is warm.