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Learn how to make classic Southern pralines at home with this easy step-by-step recipe for perfectly sweet, crunchy candy every time.
Know Before You Scroll
Servings: 24 Pralines
Prep: 10 minutes
Cook: 15 minutes
Total Time: 1 hour 20 minutes
Light brown sugar, fine salt, heavy cream, golden syrup or corn syrup, unsalted butter, vanilla extract, pecans.
Sweet, nutty, and buttery with a rich caramel base that melts in your mouth while the toasted pecans bring the crunch.
Beginner-friendly. You’ll need to watch the temperature closely, but otherwise it’s straightforward candy-making.
Medium saucepan, candy thermometer, wooden spoon, silicone baking mat or wax paper, baking sheet.
Don’t over-stir once the pecans are added—stop when it turns from glossy to opaque or it may harden in the pan.
These pralines stay fresh in an airtight container at room temp for up to a week—perfect for gifting or holiday trays.
Golden syrup adds a deeper caramel note, but corn syrup works just as well to keep the candy smooth and glossy.
Sweet, Buttery, Melt-in-Your-Mouth Pralines
I fell in love with pralines during a trip to New Orleans last spring—the shops they sold them in smelled like caramel, and with just one taste, I knew I had to figure out how to make them at home. The funny thing is, most praline recipes are nearly identical. I tested a few with corn syrup, and while they worked, the flavor felt a little flat. Then I swapped in golden syrup, and that tiny change made a big difference. It gave the candy this warm, caramel depth that hugs the crunchy pecans and makes these pralines taste just a little more special.
Ingredient Notes
Go for fresh, soft-packed light brown sugar—it gives the pralines their signature caramel sweetness and chewy texture.
Dark brown sugar works too, but it will create a deeper molasses flavor.
Regular fine sea salt or table salt works here—just enough to balance the sweetness.
If using kosher salt, use a tiny pinch more since the crystals are larger.
Use full-fat heavy cream or whipping cream for the richest, smoothest pralines.
Half-and-half will work in a pinch, but pralines will be slightly less creamy. Evaporated milk is a common old-school swap.
Golden syrup adds a caramel-like depth and extra flavor complexity. It’s a thick, amber-colored syrup made from cane sugar. It has a rich, buttery, caramel-like flavor that’s sweeter and deeper than corn syrup—smooth, sweet, and a little toasty.
Corn syrup is the classic choice—it prevents crystallization and works just as well for texture.
Golden syrup is sometimes in the baking section or the international foods aisle in grocery stores or you can buy it here on Amazon (paid link).
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
How To Make Pralines
Combine and Cook
Start with 3 cups of packed light brown sugar in a medium saucepan. Add ¼ teaspoon salt, 1 cup heavy cream, 2 tablespoons golden syrup or corn syrup, and 2 tablespoons butter. Cook this over medium-high heat, stirring now and then, until your candy thermometer reads 240°F/115°C. That’s the soft-ball stage.
Add Pecans
Season the chicken and brown it in the pot to give the soup a deep, savory base. This step ensures flavorful, tender meat.
Drop onto the Pan
Line a baking sheet with a silicone mat or wax paper, and drop the mixture using a tablespoon or a small 1-inch cookie scoop. This helps keep the pralines even in size and shape.
Let Them Set
Cool completely at room temperature. The pralines will firm up as they rest, turning into that sweet, nutty, melt-in-your-mouth candy.
Prep Time: 10 minutes
Cook Time: 15 minutes
cooling: 55 minutes
Total Time: 1 hour 20 minutes
Serves 24 Pralines
- ▢ 3 cups packed light brown sugar
- ▢ ¼ teaspoon of fine salt
- ▢ 1 cup heavy cream
- ▢ 2 tablespoons golden syrup (or corn syrup)
- ▢ 2 tablespoons unsalted butter
- ▢ 1 teaspoon vanilla extract
- ▢ 2 cups pecans
In a medium saucepan over medium-high heat, combine the brown sugar, salt, heavy cream, golden syrup (or corn syrup), and butter. Cook, stirring occasionally, until the mixture reaches 240°F/115°C on a candy thermometer (soft-ball stage).
Remove the saucepan from the heat. Let the mixture cool to 150°F/65°C, which usually takes about 5 to 10 minutes depending on your kitchen temperature.
Stir in the vanilla extract, then gently fold in the pecans. Continue stirring for 1 to 2 minutes, until the candy thickens and turns from glossy to opaque. Be careful not to over-stir, or the mixture may harden in the pan.
Line a baking sheet with a silicone mat or wax paper (avoid parchment paper, as pralines will stick). Drop the praline mixture by rounded tablespoons onto the prepared sheet.
Allow the pralines to cool completely at room temperature. They will firm up as they cool.
Once set, transfer pralines to an airtight container. Store at room temperature for up to 1 week.
Erren’s Top Tips
- Watch the thermometer, not the clock. Candy is all about temperature. Hitting 240°F (115°C) for cooking and cooling to 150°F (65°C) before stirring in pecans is key.
- Don’t skip the syrup. Whether you use corn syrup or golden syrup, this ingredient keeps the sugar from crystallizing into a gritty texture.
- Use a sturdy wooden spoon. Metal spoons cool the candy too quickly; a wooden spoon helps keep the mixture smooth while stirring.
- Prep your pan first. Have your silicone mat or wax paper lined baking sheet ready before you start. Once the candy is ready, you won’t have time to scramble.
- Stop stirring at the right moment. When the praline mixture changes from glossy to opaque, that’s your cue to stop. Too much stirring = rock-hard pralines in the pot.
- Toast your pecans. Just 5 minutes in a 350°F oven brings out their nutty flavor and makes the pralines taste even richer.
Variations & Add-Ins
- Bourbon Pralines: Add 1 tablespoon bourbon along with the vanilla for a warm, boozy note.
- Maple Twist: Swap half the brown sugar with maple sugar and add a splash of maple extract for a cozy fall vibe.
- Chocolate-Drizzled: Once pralines are set, drizzle with melted dark chocolate for extra decadence.
- Almond Pralines: Swap in toasted sliced almonds for a lighter, crunchier twist that pairs beautifully with the caramel flavor.
- Spiced Pralines: Add ½ teaspoon cinnamon or pumpkin spice to the sugar mixture before cooking for a warm spice kick.
Storage & Freezing Instructions
- Room Temperature: Store pralines in an airtight container at room temp for up to 1 week. Separate layers with wax paper to prevent sticking.
- Freezing: Place cooled pralines in a freezer-safe container with wax paper between layers. Freeze for up to 2 months. Thaw at room temperature—no need to reheat.
- Humidity Warning: Pralines don’t love moisture. If your kitchen is humid, keep them tightly sealed to avoid a sticky texture.
Calories: 209 | Carbohydrates: 30g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 36mg | Potassium: 80mg | Fiber: 1g | Sugar: 29g | Vitamin A: 180IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 0.4mg
FAQs
Why did my pralines turn grainy?
That usually means the sugar crystallized too soon. Be sure to use corn syrup or golden syrup, and don’t stir the mixture while it’s coming up to 240°F.
Why are my pralines too soft?
They probably didn’t reach the correct temperature when cooking. Make sure your candy thermometer is accurate—test it in boiling water (it should read 212°F / 100°C).
Why are my pralines too hard?
They were likely cooked past 240°F, or stirred too long after adding pecans. Once the mixture turns opaque, stop stirring immediately.
Can I make pralines without a candy thermometer?
It’s possible, but tricky. At 240°F the mixture reaches “soft-ball stage.” You can test by dropping a little into cold water—it should form a soft, flexible ball.
English (US) · 