Old Fashioned Southern Pecan Praline Recipe - Butter & Baggage (2024)

Old Fashioned pecan pralines are a Deep South tradition. Found around the holidays in most areas and all year round in New Orleans and Savannah. Mastering this creamy candy is not as hard as it sounds and if they don’t set perfectly no one will care, they still taste scrumptious. A Southern classic that requires a candy thermometer, brown and white sugar, cream and of course pecans.

Impress with a Southern Classic

This pecan pralines recipe is cooked on a stovetop, and then scooped out into cookie-shaped patties to set. Made from just a few simple ingredients, They’re a treat worth mastering and you don’t even have to individually wrap them like you do with vanilla caramels.

My pecan praline recipe only takes about 15 minutes to make, and there’s no baking required like with cookies. They don’t take long to set so while it’s not instant gratification, you don’t have long too wait. Some say not to make pecan pralines on a humid day, if that were true, we would never have pralines around here!

The problem with making these candies is that at the end you beat it with a whisk or wooden spoon. If you don’t beat it enough, it will be gooey and if you beat it too much it becomes crumbly. You’re looking for the perfect balance. It still tastes amazing, but if you want the perfect texture, you need a candy thermometer and a little luck. Practice makes perfect when it comes to pralines.

Once it seizes up, it will crumble and you’ll have coated nuts but not pralines so you need to move fast and have everything ready before you begin.

These are candy, which means they’re sweet – they’re mostly sugar. While they may look like a cookie, you’ll find them to be much sweeter. For this reason, keep them small when you’re scooping them.

These are pretty hard to resist, so I keep them in the freezer so I’m not tempted to eat them in one day. Try making two batches, they’re great to give to a friend and special enough to give as a birthday present or a thank-you gift for teachers.

Oh, and they’ll keep their shape and texture if you need to ship some to your kids who have moved up North and can’t find them anywhere. They’re kind of like hush puppies, you might see them up North, but they’re not going to be the same. There’s nothing quite like Southern pralines!

You might be wondering if it’s worth it to try to make these, instead of other candy recipes like homemade caramels or peppermint fudge. While it can be a little tricky to get the consistency perfect, this unique candy is so worth it and even when they don’t turn out perfect, I’ve never had anyone complain. So give them a try, I think you’ll love them.

What Do I Need to Make Homemade Pralines?

Pralines are a type of candy, so to make an authentic version, having a candy thermometer is critical. You need to remove the candied sugar from the stove at the perfect time, or else it overheats and gets too brittle.

You’ll also need a medium saucepan, a whisk, and some parchment paper. It will speed things up if you have a lid for your saucepan, but it’s not necessary. Some swear by a wooden spoon, but I just use a whisk.

Why You’ll Love This Recipe For Pecan Pralines

• Heavenly Flavor: You can’t beat the flavor of toasted pecans surrounded by a creamy brown sugar coating. Absolutely dreamy, creamy caramel that melts in your mouth.
• Unique Texture: Not as hard as a candy or as soft as a cookie, a perfect creamy texture. If you’ve never had one, they’re kind of hard to describe.
• Homemade Goodness: Store bought are not as fresh and don’t have that buttery flavor you get from homemade.

Pralines were originally a French candy, that used almonds. When the recipe came to the South, of course, with an abundance of pecan trees the pecan praline was invented.

These creamy candies are a classic Savannah recipe, you’ll find them everywhere. While they are made all over the South (especially in New Orleans), Savannah is famous for their version that incorporates cream and keeps that velvety soft texture.

It’s pretty simple to replicate the recipe at home. Here’s what you’ll need:

Southern Pralines Recipe Ingredients

• Butter – everything’s always better with butter. There are no substitutes when making a praline.

• Granulated sugar & light brown sugar – A mix of the sugars has the right consistency and flavor.

• Salt – just a pinch.

• Heavy cream – You need the fat from the cream to get the right consitency.

• Pecan halves – some prefer chopped nuts, but I think halves work the best. Make sure they are not salted.

• Vanilla Extract – Real vanilla extract will make a big difference. This recipe calls for 1 whole tablespoon of vanilla! Artificial vanilla just doesn’t do it justice.

How To Make a Praline

Step 1: Prep all of your ingredients.

Measure out all of your ingredients before you start cooking. Have them in small bowls on the counter, ready to grab when you need them. You should also line 2 cookie sheets with parchment paper and set them aside. Have a little hot water on hand in case the mixture seizes up at the end.

Toast the pecans. You can leave out this step, but toasting them adds a richer flavor.

Step 2: Melt the sugars to make caramel.

Set a medium saucepan over low heat and add in the white and brown sugar, salt, and cream. Use a whisk to combine. It should be thick and syrupy. Cover the mixture with a lid and let it come to a boil. You don’t need to turn up the heat. Sugar gets hot fast, so keep the temperature low.

Step 3: Take the temperature of the caramel.

Once the mixture starts to boil, remove the lid. Use a candy thermometer to closely monitor the temperature of the caramel. When it reaches 242°F, remove it from the heat.

Step 4: Stir in the pecans.

Add the vanilla and pecan halves, and use a wooden spoon or whisk to vigorously incorporate the mixture. It will start to thicken, and when it turns from shiny to creamy, it’s ready.

Pro Tip: It’s critical not to overmix at this stage. If you stir too long, it will get crumbly. If this happens, you can try to add a teaspoon or two of hot water to the mixture. Sometimes this will fix it.

Step 5: Spoon out the mixture.

Working quickly, use a large spoon and a spatula to scoop the mixture into cookie-shaped discs on the parchment paper. You should end up with about 24 pralines.

A few Recipe Notes

• This recipe moves fast, and you won’t have time to measure as you go. So make sure you have everything ready and your ingredients measured out before you begin.
• You don’t need to whisk the mixture while it’s boiling. Just let it bubble away while you keep an eye on the temperature.
• The mixture will be really, really hot. Don’t try to touch it with your hands, and be careful as you scoop it out.
• If the mixture starts to get crumbly while you are beating it, try adding a teaspoon or two of hot water to the mixture.

How to Store Your Treats

These are best eaten fresh within a day or two, but you can keep them longer if needed. They don’t store very well in the fridge. Here’s what to do instead:

At room temperature: Storing at room temperature is the best method. Just allow them to cool completely, and then set them in an airtight container. They’ll stay fresh for about 2 weeks. For some extra protection, place a layer of parchment or wax paper between the layers of pralines.

In the freezer: If you want to store them even longer, I suggest freezing them. Let the pralines completely cool, then wrap each one individually in a piece of plastic wrap. Set the pralines in a freezer-safe bag or an airtight container. You should be able to store them for about 3 months.

See Also

100 Best Christmas Candy Recipes

How to Give These Pralines as a Gift

Want to offer these yummy candies as a gift? The lucky recipient is going to love this homemade surprise. Here’s how to package them:

Classic Tin: Look for a decorative tin at craft stores like Michaels. I always seem to find cute, seasonal ones there.

Clear Jars: Fill a large mason jar with yummy pralines and tie a ribbon around the top. It’s so easy, and you probably already have a jar in the cupboard.

Treat Bags: Small cellophane bags are easy to find at craft stores or dollar stores. Fill a bag with 3-4 and tie with a colorful ribbon. Perfect if you need to share the pralines with more than one person.

Dessert Box: You can pick up dessert boxes at your local craft store. Sometimes they have a see-through window in the top, so they look a bit fancy, like a bakery would make.

Or, you can make a whole cookie box and include some in the mix. Some of my other favorite treats to gift to my friends are my chocolate chip shortbreads, confetti cookies, apricot bars and Chex peanut butter bars.

More Scrumptious Dessert Recipes with Pecans

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