Description

Indulge in the classic Southern treat with these delicious pecan pralines. Made by cooking a rich sugar syrup with brown sugar, heavy cream, and butter, then folding in pecan halves and vanilla, these pralines offer a perfect balance of sweetness and nuttiness. Perfect for gifting or enjoying as a sweet snack, this recipe yields 12 decadent pralines that set beautifully at room temperature.

Ingredients

Scale

Main Ingredients

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 the pralines from sticking as they cool and set.
Cook the Sugar Syrup: In a medium saucepan, combine brown sugar, heavy cream, unsalted butter, and salt. Cook over medium heat, stirring constantly until the sugar dissolves and the mixture begins to boil. Continue simmering for 3-5 minutes until the syrup thickens slightly, ensuring it doesn’t burn.
Add the Pecans: Stir in the pecan halves and cook for an additional 2-3 minutes. This allows the syrup to thicken further while coating the nuts thoroughly for rich flavor and texture.
Add Vanilla Extract: Remove the saucepan from the heat and stir in the vanilla extract, which enhances the depth of flavor in the pralines.
Spoon the Pralines: Drop small spoonfuls of the hot praline mixture onto the prepared baking sheet, spacing them evenly to prevent sticking together as they set.
Cool and Serve: Let the pralines set at room temperature for about 30 minutes until they harden. Allow them to cool completely before serving or packaging.

Notes

Make sure to stir continuously while cooking the syrup to prevent burning.
Use parchment paper or a silicone mat to easily remove pralines once set.
You can substitute pecans with walnuts if desired, but pecans are traditional for authentic Southern pralines.
Store pralines in an airtight container at room temperature for up to 1 week.
For a firmer praline, cook the syrup a bit longer but avoid overcooking to prevent graininess.