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.
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!
You May Also Like ...
You May Also Like ...- Quick and Easy Fudge
- Classic Peanut Brittle
- Cinnamon Pumpkin Seed Brittle
- Homemade Marshmallows
- Haystacks - An Easy Homemade Candy
- Chocolate Peanut Butter Paté
Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.
You can always stay in touch on social media by following me on Facebook, Instagram, or Pinterest and Sign Up to Get my Newsletter, too!
Pecan Pralines
Ingredients
- 1 ½ cups sugar
- ½ cup whole not reduced fat buttermilk
- 1 ½ tablespoons light corn syrup
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- ⅔ cup pecans chopped and toasted
- 1 ½ teaspoons butter
- 2 teaspoons 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.
- Makes about 24 pralines.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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.