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Pecan Pralines Recipe

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3.8 from 11 reviews

This classic pecan pralines recipe creates rich, buttery, and sweet confections with toasted pecan halves enveloped in a smooth caramelized sugar mixture. Perfect for gifting or enjoying as a nostalgic Southern treat, these pralines offer a delightful balance of crunchy nuts and creamy caramel with optional finishing sea salt for a touch of sophistication.

Ingredients

Praline Mixture

  • 2 cups pecan halves (toasted)
  • 1 cup granulated sugar
  • ½ cup raw sugar
  • ½ cup sweetened condensed milk
  • ⅓ cup whole milk
  • ½ teaspoon baking soda
  • 4 tablespoons unsalted butter (at room temperature)
  • 1 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • Coarse or flaky sea salt (optional)

Instructions

  1. Prepare Baking Sheets: Line two baking sheets with parchment paper and set aside to ensure the pralines have a non-stick surface for cooling and setting.
  2. Cook Sugar Mixture: In a Dutch oven, combine the granulated sugar, raw sugar, sweetened condensed milk, whole milk, baking soda, and kosher salt. Heat gently over medium heat, whisking occasionally. Continue cooking until the mixture reaches 235°F on a candy thermometer, at which point the volume will start to increase and the texture will thicken.
  3. Add Butter: Once the mixture hits 235°F, immediately whisk in the unsalted butter. Stir continuously for several minutes over medium heat until the butter is fully melted and incorporated, which enriches the caramel base.
  4. Mix in Pecans and Flavoring: Remove the pot from heat. Stir in toasted pecan halves, vanilla extract, and an additional pinch of salt. Continue stirring vigorously for about 5 minutes as the mixture cools and begins to thicken into a silky caramel consistency.
  5. Form Pralines: Working quickly before the caramel hardens, drop tablespoon-sized mounds of the pecan mixture onto the prepared baking sheets. Shape the pralines as desired.
  6. Optional Salt Garnish: While the pralines are still warm, sprinkle with coarse or flaky sea salt for enhanced flavor contrast and presentation, if desired.
  7. Cool and Set: Allow the pralines to sit at room temperature for about 30 minutes until fully set and firm. Once cooled, carefully remove them from the parchment-lined sheets and store or serve.

Notes

  • Use a candy thermometer to reach precise temperatures for perfect texture.
  • Toast pecans beforehand to enhance their flavor and crunch.
  • Work quickly when dropping pralines to ensure they maintain shape.
  • Store pralines in an airtight container at room temperature for up to two weeks.
  • For a variation, try adding a hint of cinnamon or bourbon to the mixture before cooking.

Find it online: https://cookedbygrace.com/pecan-pralines-recipe/