Pecan Pralines

Name: Pecan Pralines
Prep time: 35 min
Total time: 55 min
Yield: 24 serving(s)
Ingredients: 1 1/2 c. packed light brown sugar; 1 1/2 c. granulated sugar; 1 c. heavy cream; 6 tbsp. salted butter, cubed; 1/4 c. light corn syrup; 1/2 tsp. cream of tartar; 1/2 tsp. kosher salt; 2 tsp. vanilla extract; 3 c. pecan halves, toasted; Flaky sea salt, for sprinkling

It's a classic Southern confection!

By Hannah KlingerPublished: Dec 21, 2022

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the pioneer woman's pecan pralines recipe

Caitlin Bensel

Yields:

24 serving(s)

Prep Time:

35 mins

Total Time:

55 mins

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Little puddles of joy—that's what we'd call these classic Southern pecan pralines! Brown and white sugars, cream, and vanilla make a soft caramel that's combined with toasted pecan halves and dolloped onto baking sheets. Once set, this Christmas candy has a homemade look that lets everyone know this treat was made with love. The recipe uses more nuts than most for big toasted pecan flavor. A sprinkle of flaky salt also helps to balance out the sweetness. Be ready to dollop the caramel mixture as soon as it's so it doesn't set too quickly. Pack in tins with tissue paper for a homemade food gift everyone will love.

Why do my pralines have white specks on top?

As the melted sugar cools and the sugar crystals reform, some of those crystals will appear as white specks on the pralines. This is perfectly common, and it adds to their homemade charm.

Can pecan pralines be made ahead of time?

Pecan pralines can be made up to a week ahead and stored in an airtight container in a cool, dry spot (too much heat and humidity can sometimes affect the texture of the pralines—why they're perfect as a winter treat).

What does cream of tartar do?

In a caramel, cream of tartar helps to keep the sugar from crystallizing after it has melted so you get a smooth, creamy texture rather than a grainy one. It helps keep whipped egg whites from deflating.

Can other nuts be used in pecan pralines?

If you don't want to use pecans, cashews, walnut halves, and peanuts would also make delicious pralines.

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Ingredients

1 1/2 cups
packed light brown sugar
1 1/2 cups
granulated sugar
1 cup
heavy cream
6 Tbsp.
salted butter, cubed
1/4 cup
light corn syrup
1/2 tsp.
cream of tartar
1/2 tsp.
kosher salt
2 tsp.
vanilla extract
3 cups
pecan halves, toasted
Flaky sea salt, for sprinkling

Directions

1. Step 1Line 2 baking sheets with parchment paper. Stir together the brown sugar, granulated sugar, heavy cream, butter, corn syrup, cream of tartar, and salt in a 4-quart saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Boil, stirring frequently, until a candy thermometer reads 238°, about 5 to 7 minutes. Remove from heat. Let cool for exactly 20 minutes.
2. Step 2Stir in vanilla and pecans, and continue to stir gently, just until the mixture begins to thicken and lose its gloss, 1 to 2 minutes. (Do not over-mix!) Working quickly, drop the pecan mixture by heaping tablespoonfuls onto the prepared baking sheets. Sprinkle the tops of the pralines with sea salt. Let the pralines stand until cool, about 20 minutes.

Tip: Pralines can be stored in an airtight container at room temperature up to one week.

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