Pecan Pralines

Creamy and delicious, these are easy to prepare.  The challenge is to spoon out the pralines from the pan quickly enough before they set.   Grease your spoon and move quickly.  Any bits that are left hardened in the pan can be easily scraped out and nibbled on or sprinkled over vanilla ice cream for fresh pralines and cream.  If you want to make twice the recipe, make it two times.  It would be hard to move fast enough with a bigger batch of these.

  • Prep Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 1 dozen
Pecan Pralines


  • 4 tablespoons butter, plus more for greasing
  • 1 cup light brown sugar
  • 3/4 cup granulated sugar
  • Pinch of salt
  • 1/2 cup heavy cream
  • 2 tablespoons light corn syrup
  • 3/4 cup lightly toasted pecan halves or pieces
  • 1 teaspoon vanilla extract


  • Line a baking sheet with foil and grease with butter.  Grease a small spoon for scooping the pralines and set aside with the baking sheet.

  • Add the 4 tablespoons butter, light brown sugar, granulated sugar, salt, heavy cream and corn syrup to a 2 quart or larger heavy bottom sauce pot with a candy thermometer attached and bring to a boil over high heat.  Whisk the mixture to dissolve the sugar then allow it to continue to cook until it reaches firm ball stage, 246 degrees °F, for about 3 minutes.  Remove from the heat and allow it to cool, undisturbed, for 4 minutes.

  • Add the pecans and vanilla to the pot and using a wooden spoon, beat the mixture vigorously until thickened and the nuts are suspended, about 2 minutes.  Working as quickly as you can, portion the pralines with the greased spoon onto the prepared pan.  Allow the pralines to cool completely before serving.  Store in an airtight container for up to 2 days.