Name: Southern Pecan Pralines
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Cuisine: Southern
Ingredients: 1 cup granulated sugar; 1 cup packed brown sugar; 1/2 cup heavy cream; 4 tbsp unsalted butter; 1 tbsp light corn syrup (optional); 1/4 tsp sea salt or fine salt; 1 tsp vanilla extract; 2 cups coarsely chopped pecans

I celebrate the charm of Southern confectionery with these classic pecan pralines—velvety, buttery, and nut-studded candies that melt in the mouth and deliver a sweet, nostalgic hug. Southern Pecan Pralines

Why I’ll Love This Recipe

I adore that these pralines combine the richness of sweet cream with the buttery crunch of pecans effortlessly. They’re perfect for gifting or savoring at home, and I feel a warm connection to Southern kitchens with every batch I make.

Ingredients

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

granulated sugar
packed brown sugar
heavy cream
unsalted butter
light corn syrup (optional for smoothness)
sea salt or fine salt
vanilla extract
coarsely chopped pecans

Directions

I line a baking sheet with parchment paper and set it aside.
I combine the sugars, cream, butter, corn syrup (if using), and salt in a medium saucepan over medium heat, stirring until everything melts and blends.
I clip on a candy thermometer and bring the mixture to the “soft-ball” stage (around 234–240°F or 112–115°C), stirring occasionally.
As soon as I reach temperature, I remove the pan from heat and stir in the vanilla extract and pecans.
I let the mixture cool slightly—until it thickens enough so I can drop spoonfuls—and then I scoop spoonfuls onto the prepared sheet.
I allow the pralines to set at room temperature until firm and chewy.

Servings and timing

I typically get about 18–24 pralines, depending on how generous my scoops are.

Prep time: 10 minutes
Cook time: 15–20 minutes
Set time: About 30 minutes at room temperature

Storage / reheating

I store my pralines in an airtight container at room temperature, separated with parchment between layers. They stay good for up to two weeks—if they last that long! If they get a bit too firm, I warm them gently in a 200°F (95°C) oven for just a few minutes to soften before serving.

FAQs

How do I fix grainy pralines?

I know that graininess usually happens when sugar crystals form—keeping the sides of the pan clean and avoiding stirring once the temperature rises helps me avoid that problem.

Can I use evaporated milk instead of heavy cream?

I can, though pralines are richest when I use heavy cream; evaporated milk works in a pinch, but the texture is a bit less creamy.

Can I substitute different nuts?

I’ve tried substitutes—walnuts or almonds can work—but to me, pecans give the classic flavor and texture that make pralines special in the South.

Is corn syrup really necessary?

I sometimes skip corn syrup and still get great results; it just helps reduce crystallization and keep candy smooth, especially if the humidity is tricky.

Can I freeze pralines?

I can freeze them—wrapped individually in wax paper and placed in freezer bags—for up to a month. I bring them to room temperature before enjoying to preserve their texture.

Conclusion

I find Southern pecan pralines to be the perfect blend of creamy sweetness and nutty crunch, evoking a sense of Southern tradition and warmth in every bite. Whether I’m preparing them for a gathering, gifting, or indulging myself, they always fill me with joy and nostalgia.