How to Make Pralines
A delightfully sweet Southern treat, pralines are rich, buttery, nutty, and everything a good candy should be. Originally developed in France, the recipe was brought to Louisiana by French settlers in the 19th century, where pralines became a staple candy throughout the region. Made with simple ingredients like sugar, butter, cream, salt, and of course, crunchy pecans, they're the perfect blend of texture, flavor, and comfort. Whether you gift them during the holiday season, or enjoy them year-round, their melt-in-your-mouth texture is addictive in the best way possible.
Our Tips for the Best Pralines
If it's your first time whipping up a batch of homemade pralines, keep these tips in mind for the most successful results:
- Pre-measure: Walking away from a pot of boiling sugar is never a good idea. Make sure you have all your ingredients pre-measured and ready to go before you start cooking these candies.
- Brush down the sides: If you end up splashing some of the sugar mixture on the sides of the pan while stirring, use a brush dipped in water to clean the sides. Granules on the sides of the pan could cause the mixture to crystallize.
- Use a thermometer: Cooking the pralines to a temperature a few degrees higher or lower than directed can have a big impact on the final texture, making the candies softer or firmer than intended. Use a thermometer for consistent results every time.
- Work quickly: When portioning the pralines, work quickly to get them all shaped before the mixture sets.
- Use a heavy-bottomed pan: For the most even cooking and to prevent the sugar mixture from scorching accidentally, opt for a heavy-bottomed pan.
- Avoid humidity: Pralines can be sensitive to humidity. If possible, choose a dry day to make these candies for the best texture.
- Store properly: Store in a sealed airtight container to keep the pralines fresh.
Ingredients
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1 ½ cups granulated sugar
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1 ½ cups packed brown sugar
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1 cup half-and-half or light cream
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3 tablespoons butter
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2 cups pecan halves
Directions
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Cook Sugar Mixture
Butter the sides of a heavy 2-quart saucepan. In the saucepan, combine granulated sugar, brown sugar, and half-and-half. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. (This should take 6 to 8 minutes.) Avoid splashing the mixture on sides of the pan.
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Heat to Soft-Ball Stage
Carefully clip a candy thermometer to pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until thermometer registers 234°F (soft-ball stage). Reaching soft-ball stage should take 16 to 18 minutes.
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Stir Vigorously
Remove pan from heat. Add butter but do not stir. Cool, without stirring, to 150°F. (This should take about 30 minutes.) Remove thermometer. Stir in pecans. Beat vigorously with a wooden spoon until candy just begins to thicken but is still glossy. This should take about 3 minutes.
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Portion Candies
Working quickly, drop candy by spoonfuls onto parchment or waxed paper. If candy becomes too stiff to drop, stir in a few drops of hot water. When firm, store in a tightly covered container. Makes about 36 pralines.
How To Store Pralines
Store the cooled pralines in an airtight container in a cool, dry spot for up to two weeks. Freeze for up to three months for longer storage.
Nutrition Facts (per serving)
| 117 | Calories |
| 6g | Fat |
| 17g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 117 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 1g | 5% |
| Cholesterol 5mg | 2% |
| Sodium 15mg | 1% |
| Total Carbohydrate 17g | 6% |
| Protein 1g | 2% |
| Calcium 10.1mg | 1% |
| Iron 0.4mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.