Pralines

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These pralines are sweet, nutty, and buttery with a melt-in-your-mouth texture. The rich caramel flavor pairs perfectly with crunchy pecans.

Course Dessert, Snack

Cuisine Southern

Keyword Homemade Pralines, Pralines, Pralines recipe

Prep Time 10

Cook Time 15

cooling 55

Total Time 1 20

Servings Pralines

Calories 209

In a medium saucepan over medium-high heat, combine the brown sugar, salt, heavy cream, golden syrup (or corn syrup), and butter. Cook, stirring occasionally, until the mixture reaches 240°F/115°C on a candy thermometer (soft-ball stage).
Remove the saucepan from the heat. Let the mixture cool to 150°F/65°C, which usually takes about 5 to 10 minutes depending on your kitchen temperature.
Stir in the vanilla extract, then gently fold in the pecans. Continue stirring for 1 to 2 minutes, until the candy thickens and turns from glossy to opaque. Be careful not to over-stir, or the mixture may harden in the pan.
Line a baking sheet with a silicone mat or wax paper (avoid parchment paper, as pralines will stick). Drop the praline mixture by rounded tablespoons onto the prepared sheet.
Allow the pralines to cool completely at room temperature. They will firm up as they cool.
Once set, transfer pralines to an airtight container. Store at room temperature for up to 1 week.

Erren’s Top Tips

Watch the thermometer, not the clock. Candy is all about temperature. Hitting 240°F (115°C) for cooking and cooling to 150°F (65°C) before stirring in pecans is key.
Don’t skip the syrup. Whether you use corn syrup or golden syrup, this ingredient keeps the sugar from crystallizing into a gritty texture.
Use a sturdy wooden spoon. Metal spoons cool the candy too quickly; a wooden spoon helps keep the mixture smooth while stirring.
Prep your pan first. Have your silicone mat or wax paper lined baking sheet ready before you start. Once the candy is ready, you won’t have time to scramble.
Stop stirring at the right moment. When the praline mixture changes from glossy to opaque, that’s your cue to stop. Too much stirring = rock-hard pralines in the pot.
Toast your pecans. Just 5 minutes in a 350°F oven brings out their nutty flavor and makes the pralines taste even richer.

Bourbon Pralines: Add 1 tablespoon bourbon along with the vanilla for a warm, boozy note.
Maple Twist: Swap half the brown sugar with maple sugar and add a splash of maple extract for a cozy fall vibe.
Chocolate-Drizzled: Once pralines are set, drizzle with melted dark chocolate for extra decadence.
Almond Pralines: Swap in toasted sliced almonds for a lighter, crunchier twist that pairs beautifully with the caramel flavor.
Spiced Pralines: Add ½ teaspoon cinnamon or pumpkin spice to the sugar mixture before cooking for a warm spice kick.

Room Temperature: Store pralines in an airtight container at room temp for up to 1 week. Separate layers with wax paper to prevent sticking.
Freezing: Place cooled pralines in a freezer-safe container with wax paper between layers. Freeze for up to 2 months. Thaw at room temperature—no need to reheat.
Humidity Warning: Pralines don’t love moisture. If your kitchen is humid, keep them tightly sealed to avoid a sticky texture.