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!
Keyword pecan pralines
Prep Time 40mins
Cooling Time 1hr
Total Time 1hr40mins
Servings 40pecan pralines
2 ½cupspecan halves(315 grams)
1 ½cupspacked light brown sugar(300 grams)
1cupgranulated sugar(200 grams)
6tablespoonsunsalted buttersliced (85 grams)
2tablespoonslight corn syrup(40 grams)
1cupheavy cream(240 ml)
1 ½teaspoonspure vanilla extract
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!