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Pecan Pralines

This is an easy Southern pecan praline recipe made with a handful of basic ingredients. Pecan halves are coated in a delicious sugary mixture, then dropped onto a baking sheet. Careful, you won't be able to stop at just one! 
Course Dessert
Cuisine American
Keyword pecan pralines
Prep Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings 40 pecan pralines
Author Danielle


  • 2 ½ cups pecan halves (315 grams)
  • 1 ½ cups packed light brown sugar (300 grams)
  • 1 cup granulated sugar (200 grams)
  • 6 tablespoons unsalted butter sliced (85 grams)
  • 2 tablespoons light corn syrup (40 grams)
  • 1 cup heavy cream (240 ml)
  • 1 ½ teaspoons pure vanilla extract
  • ¼ teaspoon salt


  • Preheat the oven to 350°F (180°C).
  • Spread the pecans onto a baking sheet in an even layer. Bake for 6 to 8 minutes or until fragrant. Set aside to cool completely.
  • Line two large baking sheets with parchment paper and set aside.
  • Combine the brown sugar, granulated sugar, butter, corn syrup, and heavy cream in a large saucepan. Place a candy thermometer on side of the saucepan, then place the saucepan over medium heat.
  • Bring the mixture to a boil, stirring often with a wooden spoon. Once the mixture is boiling, continue stirring gently until it registers 236°F (113°C; also known as the soft ball stage) on a candy thermometer. I highly recommend using a candy thermometer for this step, but you can also test it by dropping a small amount of the mixture into a small cup of ice water. The mixture should form a ball that flattens easily when pressed between your fingers.
  • Remove from the heat and mix in the vanilla extract, salt, and pecans. Stir vigorously with a wooden spoon for 3 to 4 minutes or until the mixture is thickened, but not too thick.
  • Quickly scoop tablespoons of the mixture and place onto the prepared baking sheets. If the mixture is too thin, mix a little longer. Be sure to stir the mixture in the saucepan every so often, so it doesn't become too firm while you're scooping.
  • Allow to cool completely at room temperature on the baking sheets, at least 1 to 2 hours.
  • Store in an airtight container at room temperature for up to one week.



Freezing Instructions: Store in a large freezer bag/container and place pieces of parchment paper or wax paper between each layer. If stored correctly, they will keep for up to 3 months in the freezer. Thaw to room temperature before serving.
Pecans: Toasting the pecans is optional, but it helps to enhance their flavor!