Southern Pecan Praline Recipe is deliciously creamy and crunchy candy made with
If you’re new to Call Me PMc or missed my Bananas Foster Pound Cake, I topped it with praline frosting. It is out-of-this-world good!
SOUTHERN PECAN PRALINE RECIPE
Southerners love pecans. We have at least two dishes with pecans in them at Thanksgiving and Christmas. Pecan Pie is a must for Southern holidays as is Pecan Pralines or Praline topped Sweet Potato Casserole. For this reason, they do tend to get more expensive during the fall. As humorist and best-selling author, Celia Rivenbark said
Pecans are not cheap, my hons. In fact, in the South, the street value of shelled pecans just before holiday baking season is roughly that of crack cocaine. Do not confuse the two. It is almost impossible to make a decent crack cocaine tassie, I am told.
The best Pecan Pralines have creamy but firm caramel and just enough crunch from pecans. I like to add salt to the pecans when I’m toasting them for that salty and sweet sensation. The caramel shouldn’t be crumbly or hard. If it is, it’s been overcooked. As well, the caramel shouldn’t be gritty or grainy. If it is, it’s been undercooked.
SOUTHERN PECAN PRALINE RECIPE TIPS AND MORE
I used two different sizes of pecans to have a varying texture in the finished pralines. If you only have one or the other on hand that is okay too, just make sure you have 3 cups total of either chopped or pecan halves.
Furthermore, you can place the pralines in the fridge to allow them to harden faster. However, I find letting them sit out at room temperature to harden slowly results in a better-finished texture of the caramel itself. It is slightly crumbly while being silky smooth as well. Literally, they melt in your mouth. To fully set it can take up to 8 hours or overnight.
Pecans add that perfect nuttiness and crunch making these some AMAZING homemade candies. However, you can use any nut in this recipe.
Should I toast my pecans for pralines?
Yes, don’t skip this step. Toasting the pralines brings out their best flavor. While you’re toasting them add a pinch of salt for even better pecans.
Why are my pecan pralines gritty?
Gritty and grainy pralines are from undercooking the mixture or the mixture not reaching the desired temperature.
Can you make this Southern Pecan Praline Recipe on a rainy day?
It’s best to make pecan pralines when it’s not humid or rainy. It’s always humid in the south, but you learn to adjust for that. However, I wouldn’t make them when it’s raining.
Can I freeze Southern Pecan Praline?
Yes, absolutely. You can freeze them in an airtight container for up to 3 months.
Freezing pecan pralines is actually the best way to store them. The oils in pecans are what make them go rancid and freezing slows this process. Therefore, if you used older pecans or don’t know how old they are, you may not want to freeze them for that long.
My pralines are soft and didn’t set up, can I re-heat them?
You can remelt pralines. Use caution and don’t overcook them. Honestly, chances are if they didn’t set perfectly, they’ll still be eaten.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- Pecan Cobbler
- Easy Pecan Praline Sauce
- French Quarter Pecan Cheese Spread
- Cinnamon Sugared Pecans
- Pecan Pie Bread Pudding
- Southern Butter Pecan Pound Cake
- Mexican-style Pecan Chocolate Squares
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SOUTHERN PECAN PRALINE RECIPE
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- ½ cup butter unsalted, cut into cubes
- 1 and ½ cup granulated sugar
- 1 and ½ cup light brown sugar packed
- 1 and ½ cups heavy cream
- 1 tablespoon light corn syrup
- ¼ teaspoon fine sea salt
- 2 cups pecan halves
- 1 cup pecans chopped
- 2 teaspoons vanilla extract
- Line three sheet trays with foil and spray with cooking spray, set aside.
- Place the butter, granulated sugar, brown sugar, heavy cream, corn syrup, and salt into a large pot or dutch oven. Place over medium-low heat and let the butter melt and sugars dissolve stirring occasionally.
- Turn the heat up to medium stirring occasionally (make sure to scrape the bottom of the pan so nothing sticks) and bring to a low boil. Cook and stir occasionally until a candy thermometer reaches 236°F (soft ball stage) about 6-7 minutes.
- Remove from the heat and stir in the pecan halves, chopped pecans, and vanilla extract.
- Do not stir again, allow the temperature to come down to 170°F, about 15 minutes.
- Stir it around with a wooden spoon for about a minute to slightly let it cool, the mixture will still appear slightly glossy but will start thickening.
- Immediately dollop heaping tablespoons of the mixture onto the prepared sheet trays not touching. Let them rest and harden for about 8 hours or overnight. Serve immediately.