Southern Pecan Pralines – creamy, caramelized sugar loaded with toasted pecans.
Here we are in the last minute countdown to Christmas, y’all! Are you ready? I’m getting there. Still have a few more things to shop for and a few more recipes to make, but I’m doing pretty good.
Best of all – the grandkids are coming tomorrow!! We’ll pick them up after school and they’ll be here until January 2. Yay! That also gives their mom and dad a much needed little break with some quiet time to themselves.
Continuing with my Christmas candy making – the next recipe up is Pecan Pralines. I think pralines are generally associated with the South and, according to online sources, they evolved from recipes brought to Louisiana by French settlers.
The original French confection known as “praline” was individual almonds coated in caramelized sugar. New Orleans chefs substituted pecans for the almonds, added cream to thicken the candy and that became what is known throughout the South as pralines. Our pralines have a creamy consistency, similar to fudge.
And, of course, there’s always the debate over whether the word is pronounced “pray-leen” or “prah-leen”. It’s pray-leens around here :-). Emphasis on the first syllable, please. With a little accent thrown in, too.
Southern Pecan Pralines - creamy, caramelized sugar loaded with toasted pecans. Click To Tweet
How to Make Southern Pecan Pralines
Combine the sugar, buttermilk, corn syrup, baking soda and salt in a heavy bottomed, large saucepan. Cook the mixture, stirring constantly, over low heat until the sugar has dissolved.
Continue cooking over low heat and stirring occasionally, until the mixture reaches 234 degrees on a candy thermometer (about 10 minutes).
Remove from heat and let stand for 5 minutes.
Stir in the nuts, butter and vanilla. Beat with a wooden spoon until mixture just begins to lose its shine. This will take anywhere from 4 to 6 minutes.
Drop by spoonfuls onto wax paper. Let stand until completely cool and set.
Enjoy!
More Homemade Candy Recipes on Never Enough Thyme:
- Quick and Easy Fudge
- Classic Peanut Brittle
- Cinnamon Pumpkin Seed Brittle
- Homemade Marshmallows
- Haystacks – An Easy Homemade Candy
- Chocolate Peanut Butter Paté
Praline Recipes from Other Bloggers:
- Homesick Texan’s Mexican Chocolate Pralines
- Homemade Pralines from Picky Palate
- Buttermilk Bacon Pralines from Ezra Pound Cake
- Southern Pralines from Add A Pinch
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Pecan Pralines
Southern pecan pralines - creamy caramelized sugar with toasted pecans
Ingredients
- 1 1/2 cups sugar
- 1/2 cup whole (not reduced fat) buttermilk
- 1 1/2 tblsp. light corn syrup
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 2/3 cup pecans, chopped and toasted
- 1 1/2 tsp. butter
- 2 tsp. vanilla
Instructions
- Combine the sugar, buttermilk, corn syrup, baking soda and salt in a heavy bottomed, large saucepan.
- Cook over low heat until the sugar has dissolved, stirring constantly.
- Continue cooking over low heat and stirring occasionally, until the mixture reaches 234 degrees on a candy thermometer (about 10 minutes).
- Remove from heat and let stand for 5 minutes.
- Stir in the nuts, butter and vanilla.
- Beat with a wooden spoon until mixture just begins to lose its shine (anywhere from 4 to 6 minutes).
- Drop by spoonfuls onto wax paper.
- Let stand until completely cool and set.
Notes
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving:Calories: 75 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 1mg Sodium: 41mg Carbohydrates: 14g Net Carbohydrates: 0g Fiber: 0g Sugar: 14g Sugar Alcohols: 0g Protein: 0g
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Heather says
No way is it “pray-leen”.. if you’re from Louisiana.. it is “Praw-leen” without exception.
Sonya says
Hi! I just wanted to thank-you for a great recipe!!! I made these tonight and they are delicious! I think I over-chopped my pecans in the food processor, but the toasted flavor still came through. This is a wonderful recipe!!!
Lana Stuart says
You’re welcome, Sonya! So glad you enjoyed the recipe.
Candice says
no further comment ! thanx
Candice says
I would chop the pecans first – then drizzle on some real maple syrup, stir and fry in a heavy pan until the liquid disappears. They would probably “candy-up” pretty good in a hot oven too ( but I’d watch them every second as it would only take a second for it to burn). Don’t mind me, I’ve been on a maple syrup kick – especially on sweet potatoes !
Alea Milham says
Your pecan pralines look delicious! I have never made pralines before, but I can see that I really need to correct this oversite.
Barbara Wiedemann says
For Christmas I made 2 batches of pralines with evaporated milk, like I had always used, but then I did Lana’s and they were so good, that I ended up throwing out the others. These are the best I have ever tasted. Just be sure and use a big sauce pan. It bubbles up real good. Made another batch last week, better than the first.
Lana says
So glad you liked them, Barbara!
Mary @ Green Global Travel says
We love us some good Southern treats! Thanks for sharing the tasty pecan recipe.
Curt says
I love pecan pralines. Living in Texas most of my life, they just seem like a staple to me!
Alison @ ingredients, Inc. says
wow these look so awesome! Southern favorite!
Amy says
Yum! Do you take orders?
Lana says
Oh, Amy, I’m afraid I’d never get out of the kitchen if I started taking orders! These little things are very nearly addictive.
Barbara Wiedemann says
I’m making these tomorrow, but I could only get the lowfat milk, so I hope they turn out good. Always used evaporated milk so this will be a new experience. :))
Lana says
Should be fine, Barbara. They might be slightly less rich tasting but still quite delicious.
Tickled Red says
I could eat bushels of these! MmmMmm ;D
Bunkycooks says
I might have to stop over for a few of these this holiday season. Enjoy your family and have a wonderful Christmas! :-)
Drick says
indeed it is ‘pray-leen’…..one bite and you’re praying for another…
theses looks wonderful Lana, have fun with the grandkids and have a beautiful Christmas – wishing ya’ll the best (in case I don’t get back here before)…
Shelby says
Lana, I LOVE pralines and have a hard time leaving them alone whenever they are around! I have never made them myself though – something I should try for when the kids visit in a couple weeks – it would make them happy and I wouldn’t every one by myself! ;)
[email protected] says
How fun to have the grandkids!! My oldest just got home from school last week and I am so happy to have him home – it really is what the holidays are all about! It’s a really good thing we don’t live closer Lana – otherwise I don’t think I’d ever make it out of your kitchen – these pralines look delicious!!
Sippitysup says
Yes indeed southern all the way. Enjoy the grand kids. GREG
Liz says
These look delish!!! Great idea to add to my holiday goodies!
Delishhh says
Just wonderful – i am ready as i am going to be. We eat lots of gravlax and herring during the holiday season so that has to be prepared ahead of time and it’s all marinating :)
Lana says
I toast them in the oven at 350 degrees. Just takes a few minutes. You know they’re done the moment to begin to smell them :-)
Zesty Cook says
I definitely associate pralines with the south, along with most other delicious, indulgent, classic dishes :) How do you suggest toasting the nuts? I usually do mine on a non-stick skillet on low heat until they are golden, but I’ve heard some people do them in the oven.