• Home
  • About Me
  • Contact Me
    • Accessibility
  • Privacy
  • Blog

The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

  • Recipe Index
    • Browse by Flavor
      • Cake Batter
      • Caramel
      • Cheesecake
      • Coconut
      • Coffee
      • Cookie Dough
      • Lemon
      • Mint
      • Peanut Butter
      • Pumpkin
      • S’mores
      • Snickerdoodle
      • Sweet and Salty
    • Brownies, Blondies & Bars
    • Brownie Bombs
    • Candy, Bark, and Candy Toppers
    • Chocolate
    • Cookies
    • Cupcakes & Cake
    • Donuts & Other Breakfast Fare
    • Drinks
    • Fudge
    • Guilt-Free Treats
    • Holiday Goodies
    • Ice Cream & Frozen Confections
    • No-Bake Treats
    • Pie
    • Miscellaneous Truffles & Treats
  • Cookbooks
  • Work With Me

Perfect Southern Pecan Pralines

November 21, 2017 by thedomesticrebel | 41 Comments

193411 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

three pecan pralines stacked on a cutting boardEven if you’ve never been to the South, you have GOT to try this recipe for my Perfect Southern Pecan Pralines! A cross between cookies and candy, this unique, melt-in-your-mouth treat is studded with pecans with a wonderful buttery flavor. Totally irresistible!

I have only been to the South a couple of times, but each time I have gone, I have actively sought out pecan pralines. They are by far one of my FAVORITE desserts in both flavor profile and just as-is.

However, I have only found Southern pecan pralines at the Atlanta airport, of all places. So you bet your booty I bought ALL OF THE PRALINES to take home and share with my California born-and-bred family. However, there was a small issue: I ate all the pralines on the plane.

Oops.

They truly are unlike anything I’ve ever had here in California. A cross between a buttery cookie and a melt-in-your-mouth candy, they’re totally unique and have an amazing butter and brown sugar flavor. Inside there are pockets of crunchy, salty pecans for an amazing toasted, nutty flavor.

And if you’re like me, you’ll instantly fall in LOVE with these delicious creations!

Pralines can be finicky little devils, but I think I have mastered this into an easy, nearly foolproof recipe. Some of the issues people have is that the pralines never set up, or they spread too much. But I have tips that will ensure your pralines come out perfectly round and utterly amazing each and every time with my tested recipe!

aerial view of pecan pralines on a cutting board with a stick of butterTo make these baddies, simply bring together some pecans, granulated white sugar, brown sugar, butter, evaporated milk, vanilla, and a pinch of salt together and boil it until a candy thermometer reads between 235° – 240° degrees F.

Then, once the mixture hits the sweet temperature spot, beat the daylights out of it with a wooden spoon until it thickens and gets almost cloudy-looking. This will ensure the candy is firm enough to set up properly.

pecan pralines arranged in a copper cupAnd to make those perfectly round morsels of heaven? Simply spoon the hot candy (be careful!) into cupcake liners and let cool completely. Once they’re cooled and set, simply peel back the cupcake liners and you have evenly round little pralines!

And oh my gosh, they’ll be impossible to resist!

two pecan pralines stacked on top of each other

This recipe makes the most PERFECT Southern-style Pecan Pralines! Buttery, nutty and filled with brown sugar, toasted pecan and vanilla flavors, they practically melt-in-your-mouth with this foolproof recipe!
Print Recipe
4.84 from 6 votes

Perfect Southern Pecan Pralines

These Perfect Southern Pecan Pralines are a unique cross between cookies and candy! Flavored with butter, sugar, vanilla and toasted pecans, they're a melt-in-your-mouth candy you HAVE to try.
Prep Time1 hr
Total Time1 hr
Course: Candy, Dessert, No-Bake Treats
Cuisine: American, Dessert
Servings: 16 -20
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1½ cups pecan halves or chopped pecans
  • 1½ cups granulated white sugar
  • 3/4 cup brown sugar
  • 1/4 cup + 2 Tbsp unsalted butter cubed
  • 1/2 cup evaporated milk NOT sweetened condensed milk
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt

Instructions

  • Line 2 cupcake tins with about 16-20 paper liners. Set aside briefly.
  • In a large, heavy bottomed saucepan, combine the pecan halves, sugars, butter, evaporated milk, vanilla extract, and salt and bring to a boil over medium heat. Stick in a candy thermometer and stir constantly while boiling until temperature reaches 235° to 240° degrees F, about 10 minutes. Remove the pan from the heat and working quickly and CAREFULLY, beat the mixture vigorously with a wooden spoon until mixture thickens and almost turns cloudy and opaque in color, about 2-5 minutes.
  • Working fast, use a spoon or cookie dough scoop to portion the hot candy into each muffin tin, covering the bottom of the muffin cup. You should get about 16-20 candies, depending on how much you fill each cupcake tin. Cool the candy COMPLETELY. Candy is ready once it's reached room temperature and is firm and solid. Peel away cupcake liners before serving.

halves of a pecan praline stacked on top of two whole pralinesButtery, toasty candies filled with crunchy pecans, brown sugar, and aromatic vanilla. There’s so much to love about these pecan pralines!

perfect southern pecan pralines collage Have a super sweet day!

xo, Hayley

Print Friendly, PDF & Email

Comments

  1. Cookbook says

    November 21, 2017 at 9:13 am

    Why did I have to see this recipe while I’m hungry! Oh my gosh they look simply amazing!

    Reply
  2. Michael Slezak says

    November 27, 2017 at 11:28 am

    5 stars
    Hartley,
    Can this recipe be doubled when making them or must it be made,in single batches like most other candy recipes?

    Reply
    • thedomesticrebel says

      November 28, 2017 at 8:03 am

      I would recommend making this in single batches. However, I’ll try to double it next time I make it and will report back!

      Reply
    • A says

      August 31, 2018 at 8:37 am

      If you’re not familiar with making it try a small batch 1st because it’s harder to set once it starts cooling

      Reply
  3. Jo says

    November 27, 2017 at 11:52 am

    can you tell me are these soft and creamy ? Are they a little firm and hard ? Can you please let me know ?

    Reply
    • thedomesticrebel says

      November 28, 2017 at 8:03 am

      Hi Jo! They are firm when you bite into them (but not tooth-breaking hard!) but once you’ve bitten through, they are almost creamy and basically melt in your mouth. Very delicious!

      Reply
    • MarjorieDowden says

      September 21, 2018 at 7:51 am

      Soft and creamy, kind of like fudge. I’m from Louisiana and have made these many times. They are very much like fudge.

      Reply
      • thedomesticrebel says

        September 21, 2018 at 12:17 pm

        Marjorie, lucky you for living in the praline epicenter! They are like a fudge, cookie, and candy crossover and are so delicious.

        Reply
  4. Beth says

    November 29, 2017 at 6:48 am

    Atlanta Airport the only place you could find Pralines! You must not have looked for long or maybe Atlanta has seceded from the South. Try Savannah Candy Kitchen. They ship all over the world. And next time you travel to GA visit Savannah or any of the coastal cities. And the way we make pralines here is to pore the hot mixture onto a cookie sheet with wax or parchment paper lining. Then you break it apart like brittle.

    Reply
    • Candi says

      January 12, 2018 at 4:37 am

      There’s a Savannah Candy Kitchen IN the Atlanta Airport! And they make pralines there just like at the store in Savannah. I’m a praline-connoisseur, and I scope them out all over the Deep South, because I grew up in the south but now live in South Florida. No pralines here. ? I even ordered pralines from Savannah Candy Kitchen for wedding favors WAY back in 2002! Love pralines so much!!

      Reply
    • Misty says

      June 7, 2018 at 11:15 pm

      They have a candy store at the underground in Atlanta. They’re amazing !!!

      Reply
  5. Jen says

    December 1, 2017 at 3:31 pm

    These look SO good! I second the above, Savannah Candy Kitchen! I also live in CA, and when I visited my sister in Savannah, I brought them back pralines from there. They have a great website you can order from.

    https://www.savannahcandy.com/category/Pecan-Pralines-Candy

    Reply
  6. Sandi says

    December 7, 2017 at 8:23 pm

    Do you have to use a wooden spoon?

    Reply
    • thedomesticrebel says

      December 8, 2017 at 8:22 am

      I would worry that a rubber spatula would melt!

      Reply
  7. Aileen says

    December 14, 2017 at 11:50 am

    how can you store these?

    Reply
    • thedomesticrebel says

      December 15, 2017 at 8:08 pm

      Hi Aileen, at room temperature!

      Reply
  8. Pam says

    December 17, 2017 at 7:34 pm

    Can these be frozen?

    Reply
    • thedomesticrebel says

      December 18, 2017 at 8:36 am

      Probably! Just bring them to room temperature before eating.

      Reply
  9. Bex says

    December 22, 2017 at 12:08 am

    5 stars
    I’ve been terrified to try and make candies like this since I was little and tried to make toffee (which ended in disaster and a VERY angry sister at me LOL) But you made this sound so easy, so I tried it tonight. And holy cow! Despite my arm feeling like it was going to fall off by the end of it, it was surprisingly easy and I couldn’t stop eating the quickly-drying left overs in the pot! Thank you for this recipe! It’s so delicious and surprisingly so easy!! I’ll be making these for my daddy when he comes home from his back surgery 🙂

    Reply
  10. Rhondi says

    January 13, 2018 at 5:22 pm

    I’m from Texas and these pecan pralines were a huge hit with my family. They were easy to make and your notes of how to get the right texture helped. Using cupcake tins and liners was a great idea and made it easier to store. Thanks for a great recipe!

    Reply
  11. Marcy says

    January 13, 2018 at 5:35 pm

    5 stars
    Never made candy before but these seemed too good not to give them a try. They were delicious and a big hit with all my guests. I poured them out onto a silpat mat and broke into pieces when set.

    Reply
  12. Linda says

    January 30, 2018 at 5:39 pm

    Can you beat these in a kitchen aid mixer instead of using a wooden spoon? Thanks.

    Reply
    • thedomesticrebel says

      February 8, 2018 at 9:28 am

      Hi Linda, I would recommend beating with a wooden spoon so you do not accidentally over-mix with a mixer.

      Reply
  13. Supermom1875 says

    February 11, 2018 at 6:57 pm

    Make these in single batches. If you double it, you won’t be able to drop it on your parchement paper fast enough and it will set up inside your pot!

    Sincerely,
    Supermom1875
    New Orleans, Louisiana

    Reply
  14. Ken White says

    February 19, 2018 at 6:40 pm

    5 stars
    Made these today and I must have cooked them too long…they turned to a fineish dust which would not scoop, nor stick together. It will make a topping for ice cream.

    Reply
  15. Marcia says

    April 7, 2018 at 5:17 am

    Do you toast the pecans?

    Reply
    • thedomesticrebel says

      April 7, 2018 at 8:29 am

      I personally did not, but you totally could!

      Reply
  16. Janith says

    May 15, 2018 at 3:36 pm

    I have sore shoulders from fubro. Can I start mixing with a mixer for a few seconds and then switch to wooden spoon when starting to get thick?

    Reply
    • thedomesticrebel says

      May 21, 2018 at 8:15 am

      You could try that, but be very judicious with the mixer because you don’t want to over-beat it!

      Reply
  17. Nick says

    July 4, 2018 at 2:57 pm

    5 stars
    Hi I make these all the time here in Louisiana and I must say that’s a great idea about the muffin paper thanks ill have to try that!

    Reply
  18. Alicia says

    November 12, 2018 at 9:29 am

    I made these and they stuck to the cupcake liners! I bought the white Wilton ones. Is there something you do to make them not stick?

    Reply
    • thedomesticrebel says

      November 12, 2018 at 6:20 pm

      Hi Alicia! Sorry about that. It sounds like the mixture wasn’t properly beaten well enough. It has to be really cloudy and thick before you pour it into the cupcake liners.

      Reply
  19. Anne says

    December 7, 2018 at 2:56 pm

    4 stars
    Hey. I tried double batch,but it never really firmed up. It’s a lot like a warm starburst. Any suggestions? We are coastal so it is humid. Tastes delicious though.

    Reply
    • thedomesticrebel says

      December 7, 2018 at 3:19 pm

      Hi Anne, I personally think candy is best made in a single batch, even though the process will take longer. Maybe try letting it dry out overnight?

      Reply
  20. P.J. says

    February 3, 2019 at 8:34 am

    Can I use margarine instead of butter? My candy thermometer got broken can I use another method?

    Reply
    • thedomesticrebel says

      February 4, 2019 at 8:35 am

      No, you cannot use margarine instead of butter.

      Reply
  21. Robin says

    August 3, 2019 at 12:16 pm

    There is a microwave recipe that comes out perfect. Will pass it on when I find it.. that recipe is the one I use now. I am from Louisiana, New Orleans. Our family has always made pralines on special occasions as well every time we have a taste for it. I was lucky.
    1/2 pt of heavy whipping cream ( not canned or cool whip).
    1 lb box of light brown sugar
    2 tablespoons of real butter only
    1 teaspoon of real vanilla
    1 1/2 – 2 cups pecans

    Mix 1/2 pt of whipping cream with sugar. Stir until all lumps are gone.
    Microwave 13 minutes WITH OUT STIRRING.
    Remove from microwave and quickly add butter, vanilla and pecans beat with wooden spoon.
    Drop on wax paper to set.
    I found this recipe sets faster than stove top method.
    I’m going to try the cupcake tins.
    Thank you for your recipe.

    Reply
    • Jana says

      September 26, 2019 at 6:25 pm

      Warning!!!! DO NOT TRY THE MICROWAVE RECIPE!
      I really believe people post recipes they have never tried just to have something under their name. 13 minutes is too long and brown sugar will burn, wasting food. People you should only post recipes you have tried!

      Reply
      • Jizody says

        October 23, 2019 at 2:27 am

        She said she uses it and it comes out perfect

        Reply
  22. Eileen says

    March 28, 2021 at 2:28 pm

    Do you use regular size cupcake liners or the mini size? Definitely am going to try these. I love pecans.

    Reply
    • thedomesticrebel says

      March 28, 2021 at 5:25 pm

      Hi Eileen, regular size!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

Connect!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Featured Post

the photographer is holding a carrot cake cheesecake bar against a lightly colored dotted background.

Carrot Cake Cheesecake Bars

More Posts from this Category

Newsletter

Stay up to date with all posts

Order My Cookbooks!

Out of the box Holiday

Archives

Archives

Categories

Search

Visit my Instagram

Copyright © 2023 · Designer Blogs

193411 shares