Pralines are a classic Southern confection that are simple to make, yet make a very impressive and well-loved treat. Little Buddy stood close by today as we made a batch of these delicacies to take as presents for friends for later this weekend. While store bought presents are always nice, there is nothing as special as a homemade gift to share with friends and family to show how much you care.
And these buttery, delicious Southern Pralines definitely make everyone feel special!
Here’s how I make this classic favorite.
Melt one tablespoon of butter in 3-quart saucepan and swirl to coat bottom and sides.
Add in your brown sugar.
Then your granulated sugar.
And your half-and-half.
Next comes the rest of your butter.
Cook over low heat, stirring constantly, until all of the sugars dissolve and your butter melts.
Toss in your pecans and stir.
Bring to a boil over medium heat and cook until reaches 238 degrees (soft ball stage) on the candy thermometer. Remember to stir occasionally.
Scoop out and place onto waxed paper to dry.
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Southern Praline Recipe
Ingredients
- 4 tablespoons butter
- 3/4 cup firmly packed brown sugar
- 3/4 cup granulated sugar
- 3/4 cup half-and-half
- 2 cups pecans
- 1 teaspoon vanilla extract
Instructions
- Melt one tablespoon of butter in 3-quart heavy saucepan. Swirl to coat the bottom of the saucepan.
- Cook brown sugar, sugar, half-and-half and remaining butter in the saucepan over low heat, stirring constantly, until the sugars dissolve and the butter melts.
- Stir in pecans and cook over medium heat. Allow to boil for 3 minutes, stirring often, until a candy thermometer reaches 238 degrees, the softball stage.
- Remove from heat and stir in vanilla. Stir for about 3 minutes until thickened.
- Scoop tablespoons of pralines onto a baking sheet lined with waxed or parchment paper. Allow to dry for about 3 more minutes.
- Store in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Recipe looks very well thought out and seems easy enough to make.
I know this is an older recipe post but mine came out a little darker than I was expecting. Could that be related to the type of brown sugar? Or having put sugars, half and half, butter all in at once?
Hi Thomas,
If you used a dark brown sugar, that could make them look darker than those pictured. Thanks!