Classic Pecan Pralines: A Taste of Southern Delight

Indulge in the Richness of Creamy Pecan Caramel Candies

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Sink your teeth into a symphony of flavors where the buttery, nutty essence of pecans meets the sweet and sugary dance of caramel. Our Pecan Praline recipe takes you on a delectable journey to the heart of the South, delivering the authentic taste of this Southern delicacy right to your kitchen. The best part? It’s so incredibly easy to make that you’ll find yourself wondering why you haven’t tried it sooner. With a handful of simple ingredients and a dash of Southern charm, you can whip up these delicious pecan pralines that are perfect for gifting or indulging in yourself.

Supplies and Equipment Needed:


  • 1 cup sugar
  • 1 cup brown sugar
  • ½ cup evaporated milk
  • 4 tablespoons unsalted butter, cubed
  • 2 teaspoons vanilla extract
  • 1 ½ cups chopped pecans


Prepare the Baking Sheet: Line a baking sheet with parchment paper and set it aside. This is where your pralines will cool and set.

Combine Sugars and Milk: In a large stockpot, combine the sugar, brown sugar, and evaporated milk. Stir to thoroughly combine the ingredients.

Heat the Mixture: Place the stockpot over medium heat. Clip a candy thermometer to the side of the pan, ensuring it does not touch the bottom or sides. While the mixture heats, prepare the remaining ingredients.

Monitor the Temperature: Allow the mixture to heat without stirring until it reaches 240 degrees Fahrenheit on the candy thermometer. This is the “soft ball” stage.

Add Butter and Cool: Remove the pan from the heat and add the cubed unsalted butter. Let it sit for about a minute without stirring it into the mixture.

Introduce Flavor: Pour in the vanilla extract and add the chopped pecans. Gently stir to combine, taking care not to scrape the bottom of the pan.

Form Mounds: Use a spoon to scoop out portions of the mixture and place them on the prepared parchment paper, creating mounds of pecan pralines.

Cool and Set: Allow the pralines to cool at room temperature for approximately 30 minutes or until they have set.

Enjoy: Once set, carefully remove the pralines from the parchment paper.

With this easy-to-follow Pecan Praline recipe, you’ve unlocked the secrets of a Southern classic. These creamy, caramel-filled treats are perfect for sharing with loved ones or savoring all by yourself. Store your pralines in an airtight container at room temperature for up to a month, but we bet they won’t last that long! Enjoy the rich, nutty goodness of these Southern delights and relish in the joy of homemade treats that are made from the heart, just for your heart.

Pecan Pralines

Each bite is a symphony of flavors, where the nutty goodness of pecans meets the sugary caramel dance. Our recipe brings you the authentic taste of the South in every single praline, and it’s so easy to make, you’ll wonder why you haven’t tried it sooner!
Prep Time 30 minutes
Inactive time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American


  • Baking sheet
  • Parchment Paper
  • Large stockpot
  • Candy thermometer
  • Spoon



  • 1 c sugar
  • 1 c brown sugar
  • ½ c evaporated milk
  • 4 T. unsalted butter cubed
  • 2 t vanilla
  • 1 ½ c chopped pecans



  • Prepare baking sheet by lining with parchment paper. Set aside.
  • In a large stock pot, combine the sugar, brown sugar and evaporated milk. Stir to combine.
  • Heat over medium heat.
  • Set the candy thermometer on the side of the pan. Prepare the rest of the ingredients while the mixture heats.
  • Do not stir the mixture. Allow it to heat to 240 degrees.
  • Remove the pan from the heat and add in the butter. Allow it to cool for about a minute without stirring in the butter.
  • Pour in the vanilla and pecan pieces. Stir to combine without scraping the bottom of the pan.
  • Use a spoon to scoop out the mixture and create mounds of pecans.
  • Allow the pralines to cool at room temperature for about 30 minutes.
  • Once set, carefully remove from the parchment.


To properly place the thermometer – clip it to the side of the pan so that it is not touching the bottom or side of the pan and the tip is in the mixture.