Pecan pralines are a classic Southern treat made by boiling sugar, cream, and butter into a caramel-like mixture, then stirring in plenty of pecans and letting it set. The texture is what makes them so irresistible—somewhere between candy and fudge, with a melt-in-your-mouth creaminess and just a hint of sugary grain.
Traditionally, pralines are spooned into individual rounds, but that method can get a little fussy at home. I like to keep things simple: pour the whole batch onto a parchment-lined baking sheet and break it into big, rustic chunks once it cools. Same delicious flavor and texture, but the process is so much easier.
You’ll need a candy thermometer for this recipe, but don’t let that scare you off—it’s really just a matter of watching the temperature climb.
What You’ll Need To Make Pecan Pralines
- Sugar: Forms the base of the praline mixture and gives the candy its classic sweetness and slight sugary grain.
- Heavy Cream & Unsalted Butter: Adds richness and creates that signature creamy texture.
- Molasses: Deepens the flavor and gives the pralines a warm, almost toffee-like undertone.
- Salt: Balances the sweetness and boosts the caramel and nutty flavors.
- Vanilla extract: Rounds out the flavor and adds warmth to the caramel base.
- Pecan halves: Add crunch, nuttiness, and the classic praline flavor and texture.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1. Cook the caramel base. In a 5-qt Dutch oven or deep, heavy saucepan, combine the sugar, cream, molasses, butter, and salt. Bring to a boil over medium-high heat, stirring occasionally with a wooden spoon. Continue cooking until the mixture reaches 240°F on a candy thermometer, about 10 minutes. Remove from the heat and let cool to 210°F—this takes about 10 minutes but keep a close eye on it.
Pro Tip. Watch closely! Praline timing can vary significantly depending on your stove, the pot, and even humidity. The best insurance is a reliable candy thermometer—sugar goes from perfect to overcooked in seconds once it nears 240°F.
Step 2. Add the vanilla and pecans. Stir in the vanilla and pecans, mixing just until the caramel starts to thicken a bit and coat the nuts but is still glossy and easy to pour—this happens fast, usually in 30 to 60 seconds. (It can firm up quickly and get away from you; if it does, stir in a few teaspoons of very hot tap water to loosen it, then work quickly.)
Step 3. Pour and cool. Pour the mixture onto a parchment-lined baking sheet and let it cool completely. Once firm, break into rustic chunks with your hands.
Pro Tip. If your pot is coated with stubborn caramel, don’t scrub—fill it with water, bring it to a boil, and let the heat dissolve the sugar. It’ll wipe clean with almost no effort.
More Homemade confections you’ll Love
Easy Chocolate Fudge Recipe
Homemade Caramel Corn
Peppermint Bark
Easy Peanut Butter Fudge
Southern Pecan Pralines
A handful of pantry staples and a few minutes on the stove are all you need to make these old-fashioned pecan pralines—perfect for cookie tins or hostess gifts.
Servings 30 pieces
Calories 178kcal
Ingredients
- 3 cups sugar
- 1 cup heavy cream
- 1 tablespoon molasses
- 4 tablespoons unsalted butter
- Heaping ½ teaspoon salt
- 1½ teaspoons vanilla extract
- 2½ cups pecan halves
US Customary – Metric
Instructions
- Line a baking sheet with parchment paper.
- In a 5-qt (5-L) Dutch oven or deep, heavy saucepan, combine the sugar, cream, molasses, butter, and salt. Place over medium-high heat and bring to a boil, stirring occasionally with a heatproof silicone spatula or wooden spoon. Continue cooking until the mixture reaches 240°F (116°C) on a candy thermometer, about 10 minutes.
- Remove the pan from the heat and let the mixture cool to 210°F (99°C). This takes about 10 minutes, but keep a close eye on it.
- Stir in the vanilla and pecans. Continue stirring just until the mixture thickens slightly and clings to the pecans but is still glossy and loose enough to spread—this will only take 30 to 60 seconds. (It goes from perfectly pourable to stiff very quickly; if that happens, stir in 2 to 3 teaspoons of hot tap water to loosen it, then work quickly.) Pour the mixture onto the prepared baking sheet. Let cool completely, then break into pieces with your hands. (Note: They’ll set enough to handle in about 30 minutes, but for the cleanest break—and to make sure they’re not too delicate—it’s best to let them firm up for a few hours before breaking and storing.)
Notes
- A heavy saucepan is easiest to manage if you’re working solo. If you’re using a Dutch oven, which can be heavy and a bit awkward to lift, it may help to have someone nearby to give you a hand while you pour.
- Sometimes pralines develop a light, powdery film on the surface as they cool. This harmless “sugar bloom” happens when the candy starts to set before it’s fully poured. It won’t affect the flavor or texture—your pralines will still be just as sweet, nutty, and a little fudgy-grainy. For best results, pour the mixture while it’s still glossy and fairly liquidy.
- Make-Ahead/Freezing Instructions: Pecan pralines keep beautifully, which makes them perfect for gifting or preparing ahead of time. Once cooled and broken into pieces, store in an airtight container at cool room temperature for up to 2 weeks. For longer storage, they can be frozen for up to 2 months; thaw at room temperature before serving.
Nutrition
Serving: 1 piece | Calories: 178kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 42mg | Fiber: 1g | Sugar: 22g
Nutritional Data Disclaimer
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you’re following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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