Description
These Southern 3-Ingredient Pecan Pralines are a wonderfully simple homemade candy made with just a few basic ingredients. Rich, creamy, buttery, and packed with crunchy pecans, these classic Southern pralines are an irresistible treat for holidays, parties, homemade gifts, dessert tables, or anytime you want an easy old-fashioned candy.
Ingredients
- 2 cups granulated sugar
- ½ cup heavy cream
- 1 ½ cups pecan halves or roughly chopped pecans
Optional Finishing Touches
- Pinch of flaky sea salt
- Extra toasted pecan pieces
- Vanilla extract
Instructions
Line a large baking sheet with parchment paper or a silicone baking mat.
This gives you a nonstick surface for dropping the hot praline mixture.
Have the baking sheet ready before you begin cooking because the mixture will thicken quickly once it reaches the correct stage.
If desired, lightly toast the pecans before making the pralines.
Place the pecans in a dry skillet over medium-low heat and toast for approximately 3–5 minutes, stirring frequently.
Remove them from the heat as soon as they become fragrant.
Allow the pecans to cool slightly.
Toasting is optional, but it gives the Southern 3-Ingredient Pecan Pralines a deeper, richer pecan flavor.
Place the granulated sugar and heavy cream into a heavy-bottomed saucepan.
Stir gently to combine.
Use a saucepan large enough to prevent the mixture from bubbling over.
Place the saucepan over medium heat.
Stir gently as the sugar begins to dissolve.
Continue heating until the mixture begins to bubble.
Once it starts boiling, maintain a steady heat and continue cooking while stirring frequently.
Using a candy thermometer, cook the sugar and cream mixture until it reaches approximately 234–238°F (112–114°C), the soft-ball stage.
This temperature is important because it determines the final texture of the pralines.
If the mixture does not reach the correct temperature, the pralines may remain too soft.
If it becomes significantly hotter than the soft-ball stage, the finished candy may become too hard or grainy.
Remove the saucepan from the heat.
Immediately stir in the pecans.
Mix until the pecans are evenly coated with the hot sugar mixture.
If using vanilla extract or a tiny pinch of salt as an optional addition, add it at this stage.
Allow the mixture to cool slightly.
Then stir or beat it gently until it begins to thicken and lose some of its glossy appearance.
This step helps create the creamy, slightly crumbly texture characteristic of Southern pralines.
Do not wait too long, because the mixture can become difficult to scoop once it sets.
Using a spoon or small cookie scoop, quickly drop portions of the praline mixture onto the prepared parchment paper.
Make each praline approximately 2–3 tablespoons, depending on your preferred size.
Leave a little space between each piece.
If necessary, gently shape the pralines with the back of the spoon while they are still warm.
Traditional pralines don’t need to be perfectly round. Their slightly irregular shape gives them a homemade appearance.
Allow the pralines to cool completely at room temperature.
They will gradually firm up as the sugar mixture cools.
This can take approximately 20–30 minutes, depending on the temperature and humidity of your kitchen.
Once completely set, carefully remove the pralines from the parchment paper.
Serve them at room temperature.
They should have a creamy, slightly crumbly texture with crunchy pecans throughout.
Notes
The temperature of the sugar mixture is the most important factor when making homemade pralines.
A candy thermometer makes the process much easier and more reliable. The mixture needs to reach the soft-ball stage, generally around 234–238°F (112–114°C).
Your exact temperature can vary slightly depending on altitude, humidity, ingredients, and the specific recipe, so texture is also an important indicator.
Avoid cooking the mixture too aggressively. A steady medium heat gives you better control and helps prevent scorching.
Use a heavy-bottomed saucepan to distribute heat more evenly.
Be extremely careful when working with hot sugar. The mixture becomes very hot and can cause serious burns if it comes into contact with skin.
The praline mixture will thicken quickly after removing it from the heat. Have your parchment-lined baking sheet and spoon ready before you begin.
If the mixture becomes too thick before you finish scooping, it may become difficult to portion. Work relatively quickly once the mixture reaches the correct consistency.
Humidity can also affect homemade candy. On very humid days, pralines may take longer to set or become softer than usual.
- Prep Time: 10 minutes
- Setting Time: 20–30 minutes
- Cook Time: 15–20 minutes
Nutrition
- Calories: 265
- Sodium: 25 mg
- Protein: 2 g