Southern Vanilla Pecan Pralines (Classic Southern Recipe)

Southern pecan pralines are a traditional candy from the Southern United States, especially Louisiana and New Orleans. They are known for their rich caramel flavor, creamy texture, and crunchy pecans, all balanced with warm vanilla notes. These pralines are soft but set, not hard like brittle.

 Ingredients

• 1 ½ cups granulated white sugar
• 1 cup brown sugar (light or dark)
• ½ cup whole milk
• ¼ cup unsalted butter
• 2 cups pecan halves or chopped pecans
• 1 teaspoon pure vanilla extract
• ⅛ teaspoon salt (optional, but recommended)
• Optional: 1–2 tablespoons heavy cream (for extra creaminess)

 Equipment Needed

• Heavy-bottom saucepan
• Wooden spoon or silicone spatula
• Baking sheet or tray
• Parchment paper or wax paper
• Candy thermometer (optional but helpful)

 Step-by-Step Instructions

Step 1: Prepare Your Workspace

Before you start cooking, line a baking sheet with parchment paper and set it aside. Once pralines are ready, they must be dropped quickly before they begin to set.

Also, measure all ingredients ahead of time. Candy-making moves fast, so preparation is important.

Step 2: Combine Sugar and Milk

In a heavy-bottom saucepan, add:

• White sugar
• Brown sugar
• Milk

Place the pan over medium heat. Stir gently until the sugars dissolve and the mixture becomes smooth. Avoid splashing sugar onto the sides of the pan, as this can cause crystallization.

Step 3: Cook the Mixture

Allow the mixture to come to a gentle boil. Stir occasionally, not constantly.

• If using a thermometer, cook until the mixture reaches 235–240°F (112–115°C), known as the soft-ball stage.
• Without a thermometer: the mixture should look thick and glossy, and a drop in cold water should form a soft ball that flattens when pressed.

This step usually takes 10–15 minutes.

Step 4: Add Butter and Flavoring

Remove the pan from heat. Immediately add:

• Butter
• Vanilla extract
• Salt (if using)
• Optional heavy cream

Stir until the butter is fully melted and the mixture looks creamy and smooth.

Step 5: Add Pecans

Add the pecans to the mixture and stir well so they are evenly coated. The mixture will start to thicken slightly at this point.

Step 6: Beat the Mixture

Continue stirring the mixture for 2–3 minutes until it loses some shine and becomes thicker. This step is important for achieving the classic praline texture.

Step 7: Form the Pralines

Using a spoon, quickly drop the mixture onto the prepared parchment paper, forming small rounds.

Work fast—once the mixture cools, it will harden and become difficult to spoon.

Step 8: Cool and Set

Let the pralines cool at room temperature for about 20–30 minutes, or until fully set.

Do not refrigerate while setting, as this can affect texture.

 Texture & Flavor Notes

• Soft and creamy with a slight grainy texture (traditional style)
• Rich caramel sweetness
• Crunchy pecans
• Warm vanilla finish

 Tips for Perfect Pralines

• Use a heavy-bottom pan to prevent burning
• Do not rush the boiling stage
• Avoid stirring too much while boiling
• Use fresh pecans for the best flavor
• If pralines turn too hard, the mixture was cooked too long

 Variations

• Chocolate Drizzle: Drizzle melted chocolate over cooled pralines
• Spiced Pralines: Add ½ teaspoon cinnamon or nutmeg
• Extra Creamy: Replace part of the milk with heavy cream
• Nut Swap: Try walnuts instead of pecans

 Storage

• Store in an airtight container
• Room temperature: up to 1 week
• Refrigerator: up to 2–3 weeks

 Time Overview

• Prep time: 5 minutes
• Cooking time: 15 minutes
• Cooling time: 25 minutes
• Total time: ~45 minutes