Buttery, nutty, and melt-in-your-mouth — this Easy Pralines Recipe brings the classic Southern candy home with simple ingredients and big flavor. You’ll get golden, glossy pralines with rich caramel taste and crunchy pecans, perfect for gifting or holiday trays.
Tested twice: The trick for perfect pralines is to cook the mixture until it just reaches the soft-ball stage (238°F / 114°C). That gives you creamy texture — not grainy, not chewy.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Set Time: 30 minutes
- Total Time: 55 minutes
- Yield: 18–20 pralines
- Skill Level: Intermediate
- Method: Stovetop, candy thermometer
Ingredients
- 1 ½ cups (300 g) granulated sugar
- 1 cup (200 g) light brown sugar, packed
- ½ cup (120 ml) whole milk or evaporated milk
- 4 tbsp (56 g) unsalted butter
- 1 ½ cups (150 g) pecan halves
- 1 tsp pure vanilla extract
- Pinch of salt
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Use plant-based butter and oat milk | Slightly softer set but rich flavor |
| Nut-free | Substitute sunflower seeds or pumpkin seeds | Texture differs but candy sets fine |
| Gluten-free | Naturally gluten-free | Verify vanilla extract |
| Brown sugar depth | Use dark brown sugar | Adds molasses richness |
| Bourbon twist | Use ½ tsp vanilla + ½ tsp apple cider vinegar | Mimics bourbon warmth (no alcohol) |
Step-by-Step Instructions
- Prep your tools.
Line a baking sheet with parchment paper. Have a spoon and candy thermometer ready — pralines move fast once cooked. - Cook the candy base.
In a large saucepan over medium heat, combine granulated sugar, brown sugar, milk, and butter. Stir until butter melts and sugars dissolve. Continue cooking, without stirring, until mixture reaches 238°F (114°C) on a candy thermometer. - Add pecans and finish.
Remove from heat. Stir in vanilla, salt, and pecans. Beat the mixture briskly with a wooden spoon until it thickens and turns creamy (about 2–3 minutes). - Spoon and cool.
Quickly drop spoonfuls of candy onto the parchment. Let cool at room temperature for 30 minutes until firm and matte.
Pro Tips & Variations
- Use fresh pecans. Old or stale nuts make the candy taste bitter.
- Beat until cloudy. When the gloss fades, it’s time to spoon them out.
- Avoid humidity. High moisture can prevent the pralines from setting.
- Holiday flavor. Add a touch of cinnamon or maple extract.
- Gift idea. Wrap cooled pralines in cellophane bags or stack in tins lined with parchment.
Serving Suggestions
- Add to a Southern dessert tray with divinity and fudge.
- Gift as part of a homemade candy assortment.
- Serve with hot coffee or cocoa for a cozy winter treat.
- Crumble over vanilla ice cream or pancakes for a decadent topping.
Storage & Reheating
- Room temperature: Store airtight up to 1 week.
- Freeze: Up to 2 months; thaw uncovered to prevent moisture.
- Reheat (optional): Warm briefly in microwave for 5–10 seconds for softer texture.
- Food safety: Avoid making on humid or rainy days — moisture affects set.
Troubleshooting
| Issue | Fix |
|---|---|
| Pralines won’t set | Cook syrup longer or ensure it reaches 238°F |
| Grainy texture | Stir gently, avoid scraping crystals from pan |
| Too hard | Overcooked syrup — reduce cook time slightly next batch |
FAQs
Q1: Can I make pralines without a thermometer?
Yes — drop a small amount of syrup into cold water; it should form a soft ball when it’s ready (soft-ball stage).
Q2: What’s the difference between pralines and brittle?
Pralines are creamy and melt-in-your-mouth, while brittle is crisp and glassy.
Q3: How do I store pralines for gifting?
Layer in parchment inside airtight tins or bags. Keep cool and dry for up to a week.
Nutrition (per candy)
Calories: 190 | Carbs: 26 g | Fat: 10 g | Sugars: 25 g | Protein: 1 g