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
Ingredients
- 1 ½ cups sugar
- ½ cup whole not reduced fat buttermilk
- 1 ½ tblsp. light corn syrup
- ½ tsp. baking soda
- ⅛ tsp. salt
- ⅔ cup pecans chopped and toasted
- 1 ½ 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
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.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Heather
No way is it "pray-leen".. if you're from Louisiana.. it is "Praw-leen" without exception.
Sonya
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
You're welcome, Sonya! So glad you enjoyed the recipe.
Candice
no further comment ! thanx
Candice
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
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
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
So glad you liked them, Barbara!
Mary @ Green Global Travel
We love us some good Southern treats! Thanks for sharing the tasty pecan recipe.
Curt
I love pecan pralines. Living in Texas most of my life, they just seem like a staple to me!
Alison @ ingredients, Inc.
wow these look so awesome! Southern favorite!
Amy
Yum! Do you take orders?
Lana
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
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
Should be fine, Barbara. They might be slightly less rich tasting but still quite delicious.