Name: Southern Pecan Pralines
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Southern
Ingredients: 1 cup light brown sugar; 1/2 cup heavy cream; 1/2 cup unsalted butter; 1 1/2 cups pecan halves; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt

A beloved classic of Southern confectionery, Southern Pecan Pralines are the ultimate blend of creamy, nutty, and caramelized goodness. Made with a rich mixture of brown sugar, butter, heavy cream, and toasted pecan halves, these treats come together in just minutes, then cool into beautiful, melt-in-your-mouth candies. I always find them perfect for the holidays, gifting, or simply when I’m craving a little sweet Southern comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup light brown sugar

1/2 cup heavy cream

1/2 cup unsalted butter

1 1/2 cups pecan halves

1/2 teaspoon vanilla extract

1/4 teaspoon salt

Directions

I start by combining the brown sugar, heavy cream, and butter in a medium saucepan. Stirring constantly, I bring the mixture to a boil over medium heat.

Once it reaches a boil, I reduce the heat to low and let it simmer for 5 to 7 minutes, stirring now and then. The mixture should thicken slightly at this point.

While the sugar base is cooking, I toast the pecan halves in a dry skillet over medium heat for about 3 to 4 minutes, stirring often to prevent burning.

After removing the sugar mixture from the heat, I stir in the toasted pecans, vanilla extract, and salt.

Then, using a spoon, I quickly drop spoonfuls of the mixture onto a parchment-lined baking sheet.

I let them cool for around 30 minutes, allowing them to firm up into the perfect praline texture.

Servings and timing

This recipe makes approximately 12 pralines.

Prep Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Calories: Around 180 kcal per praline

Variations

When I want to switch things up a bit, I sometimes add a pinch of cinnamon or nutmeg for a warm spice note. Swapping half the pecans for chopped walnuts also gives a fun twist. For a richer flavor, I occasionally use dark brown sugar instead of light brown sugar. And if I’m feeling adventurous, I add a splash of bourbon or maple extract for depth.

Storage/Reheating

I store these pralines in an airtight container at room temperature for up to one week. If I want to keep them longer, I place them in a single layer in a freezer-safe container and freeze for up to three months. To enjoy again, I just let them thaw at room temperature—no reheating needed.

FAQs

How do I know when the sugar mixture is ready?

I look for the mixture to thicken slightly and begin to pull away from the sides of the saucepan. It should coat the back of a spoon.

Can I make these pralines without toasting the pecans?

Yes, but I always toast the pecans because it brings out their flavor and adds extra crunch.

Why did my pralines come out too soft?

If they’re too soft, the sugar mixture likely didn’t cook long enough. I make sure to let it simmer until it thickens properly.

Can I double the recipe?

Absolutely. I double the ingredients but still work quickly when spooning out the mixture since it hardens fast.

Do I need a candy thermometer?

Not for this recipe. I rely on visual and textural cues like the thickening of the mixture and the time indicated.

Conclusion

Southern Pecan Pralines are a timeless treat that brings a little Southern charm into every bite. I love how quickly they come together and how elegant they look once they’ve set. Whether I’m wrapping them as gifts or sneaking a couple for myself with a cup of coffee, they’re always a welcome indulgence. Give them a try and taste the tradition for yourself.

Recipe: