These Southern pecan pralines are rich, buttery, nutty candies with a soft, melt‑in‑your‑mouth texture. The caramelized sugar mixture envelopes pecans for a sweet treat that’s ideal for sharing (or enjoying all by myself).

Why I’ll Love This Recipe

I’m drawn to this recipe because it has a perfect balance of sweet, salty, and nutty flavors. The texture is soft and chewy rather than hard like brittle, and pecans add richness and crunch. It’s also made with relatively simple ingredients yet feels special. When friends or family see them, they always ask for the recipe.

Ingredients

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

½ cup unsalted butter (cut into tablespoons)
1½ cups granulated sugar
1½ cups light brown sugar (packed)
1½ cups heavy cream
1 tablespoon light corn syrup
¼ teaspoon fine sea salt
2 cups pecan halves
1 cup chopped pecans
2 teaspoons vanilla extract

Directions

Line three baking sheets (or sheet pans) with foil or parchment paper, and lightly spray with cooking spray; set aside.
In a large pot or Dutch oven, combine the butter, granulated sugar, brown sugar, heavy cream, corn syrup, and salt. Place the pot over medium‑low heat. Stir occasionally until the butter melts and the sugars dissolve.
Increase heat to medium and bring the mixture to a low boil, stirring occasionally and scraping the bottom so nothing sticks. Continue until the mixture reaches 236 °F (soft‑ball stage), which takes about 6 to 7 minutes.
Remove the pot from heat. Stir in the pecan halves, chopped pecans, and vanilla extract. After stirring them in, stop mixing and let the mixture rest undisturbed until it cools to 170 °F (about 15 minutes).
Once at 170 °F, use a wooden spoon to stir the mixture for about 1 minute. You’ll notice it start to thicken.
Working quickly, drop heaping tablespoons of the praline mixture onto the prepared sheet trays.
Let the pralines rest at room temperature until fully hardened, about 8 hours (or overnight) before serving or storing.

Servings and timing

Servings: about 36 pralines
Prep time: 10 minutes
Cook time: 35 minutes
Rest time: 8 hours
Total time: 8 hours 45 minutes

Variations

Drizzle melted chocolate (milk, dark, or white) over the cooled pralines for an extra layer of flavor.
Add a few drops of butter extract along with the vanilla for a more buttery taste.
Sprinkle a pinch of flaky sea salt on top of each praline before they fully harden for a sweet‑and‑salty twist.

storage/reheating

Room temperature: Store the pralines in an airtight container for up to 10 days. Place parchment or wax paper between layers so they don’t stick.
Freezer: You can freeze them in an airtight container for up to 2 months. Be sure to allow them to thaw completely before eating.
Reheating: These pralines are not meant to be reheated; they’re best enjoyed at room temperature once set.

FAQs

What are pecan pralines?

Pecan pralines are candies made from caramelized sugar, butter, cream, and pecans. They’re softer and creamier than nut brittle, with a chewy texture and rich, nutty flavor.

Why did my pralines turn out grainy or with white spots?

White spots or graininess can occur when the sugar crystallizes too quickly or unevenly. That may happen if stirring too vigorously or if the mixture cools too fast. Take care to control heat and stir gently.

Can I use all pecan halves or all chopped pecans?

Yes — using all halves gives more crunch, while all chopped pecans gives a more uniform texture. I like combining both for variation in texture and appearance.

What if I don’t have a candy thermometer?

A candy thermometer helps make this reliably. Without one, you risk undercooking or overcooking. If absolutely necessary, you can test by dropping a bit of the candy mixture into cold water and seeing if it forms a soft ball, but that method is less precise.

Can I make these in smaller or larger batches?

Yes — you can scale the recipe proportionally. Just ensure your pot is large enough to handle bubbling during the cooking stage, and keep an eye on cooking times (they may vary slightly).

Conclusion

I love how this praline recipe turns a handful of ingredients into a rich, buttery, nutty candy that delights every time. The balance of flavors, the creamy texture, and the satisfaction of making something homemade make it a recipe I keep returning to. I hope you enjoy making and sharing these Southern pecan pralines as much as I do.