Delicious, Easy Southern Pecan Pralines are a delicious and creamy Southern candy that's ready in about 30 minutes. Creamy & crunchy, they're made with basic ingredients (butter, heavy cream, pecans, and brown sugar!). No candy thermometer and no hassle!
Originally posted December 2014, updated August 2024.
Jump to:
- Easy Pecan Pralines
- Original Recipe
- What are Pralines?
- Easy Praline Recipe
- Perfect Pecan Pralines
- Pecan Pralines Recipe Video
- Southern Pecan Pralines Ingredients
- Tools needed to make this Praline recipe
- How to make Pecan Pralines
- Variations
- Pro Tips and Notes...
- How to Store Pralines
- Serving Suggestions
- Pralines FAQ
- Christmas Candy Tray Ideas
- More Easy Desserts
- Here's the Pecan Praline Recipe:
- Recipe
Easy Pecan Pralines
Since I live in the deep South, next door to Louisiana, I've been eating pecan pralines for as long as I can remember. As far as sweets go, they're a staple around the holidays; in New Orleans, they're a staple year-round.
And let me also say, there is no one right recipe for this homemade candy. I guess some might be a more traditional recipe than others, but either way, the end-result is all that matters.
Every person you meet has an opinion on how pralines should taste and whether you should use chopped pecans or pecan halves and what kind of texture is perfect (most prefer them creamy!).
Original Recipe
For years and years, I've made pecan praline candy, but never Easy Pecan Pralines.
You see - the pecan praline recipes I used in the past required candy thermometers or microwaving with just the right bowl and a wooden spoon. They were always finicky and didn't always turn out just right.
And I thought that my way was the only way to make them.
However, last year, after my pralines recipe failed me again, I decided I had to find a more reliable recipe. A homemade pecan praline recipe that would not fail me.
What are Pralines?
According to legend, pralines were brought to the United States (the South in particular) by French settlers in the seventeenth century.
Currently, here in the Southern United States, the short answer is that pralines are a type of candy where nuts are covered in a cooked sugar mixture, and it sets up to a soft candy.
More specifically, pralines have brown sugar (usually all brown or a mixture), nuts (most commonly pecans), cream or milk, and vanilla. The most popular pralines seem to be creamy, smooth, and melt-in-your-mouth soft. But some pralines are harder and more crunchy.
Easy Praline Recipe
After my many failures, I started searching and trying and I finally landed on an easy praline recipe that works and never fails me! I wanted to guarantee I had perfect treats when I got a sweet tooth!
I had success the first time I made this easy recipe. I've made them many, many times since then, and they're always so good! By far, these are the best pecan pralines I've ever made.
Perfect Pecan Pralines
Okay, they failed me once, but I have no idea why.
It probably had something to do with my whole family being there and I was running my mouth the entire time I was making them... I'm sure I mismeasured something or didn't let them boil quite a full minute. I don't know - it'll forever be a mystery. 😂
Oh wait - but I should make it clear that the day wasn't a total loss. Every single crumb of the easy pralines was still eaten - we just used spoons to scoop them up!
You see... this big ole family of mine wouldn't let pralines go to waste - even if they were sticky!! Hahaha.,.. I love my family!
Anyway, this past Christmas season, I made candy/cookie trays, and I included this sweet treat in every tray. I thought it was about time I shared the recipe for the best praline you'll ever eat!
If you love this classic Southern dessert as much as we do, try these perfect Praline Cookies made with simple ingredients and are the perfect balance of chewy and crunchy texture. They're insanely easy and delicious!
Pecan Pralines Recipe Video
Southern Pecan Pralines Ingredients
These chewy pralines have common ingredients that when put together, make an irresistible treat that taste like they came right out of a candy shop! And there are only a handful of ingredients. You can make these for a special occasion or just to snack on at home.
- Brown sugar - I always use light brown sugar for this recipe and feel like you get the best flavor with this sugar. However, dark brown sugar will also work, but give you a much stronger molasses flavor. White sugar will not work in this recipe. You need the molasses!
- Heavy whipping cream - Heavy cream makes these pralines so creamy and smooth. A great substitute for heavy cream is evaporated milk. The flavor will change slightly, but they're still delicious.
- Salted butter - unsalted butter can be used in this recipe, but if you do, add a pinch of salt to bring out the flavors.
- Pure vanilla extract - you can never go wrong with a little vanilla extract in a recipe. It always enhances the flavors. I make homemade vanilla, but any quality premade will work great!
- Powdered sugar - adding powdered sugar really makes the pralines smooth and creamy and removes any graininess of the brown sugar. I do not recommend substituting granulated sugar here.
- Pecan halves - I love gthe look and texture of pecan halves in a praline. Having said that, some recipes call for chopped pecans and if that's all you've got, they will work! You could also use a different type of nut (such as walnuts) but I haven't ever tried any other nut.
Find the complete recipe with ingredients measurements in the recipe card below.
Tools needed to make this Praline recipe
- Saucepan - use a medium-to-large sauce pan for this recipe
- Baking Sheet - any cookie sheet will work here and you may need two!
- Parchment Paper - you can also use a silicone mat if you prefer
- Whisk
- Spoon
Now let me show you how easy they are to make!
How to make Pecan Pralines
This pecan praline recipe is so easy and delicious - you're going to be addicted after you make them the first time! Follow the step-by-step instructions will have you enjoying these treats in no time!
- First, you'll want to line a large baking sheet (or two) with parchment paper. You can click here to see my favorite baking sheets.
- Next, place the brown sugar, whipping cream, & butter in a medium saucepan. No need to melt the butter first - it will melt together with everything else!
- Okay... here's the important part! You're going to bring the soft caramel mixture to a boil over medium heat, stirring constantly with a spoon or rubber spatula.
- As soon as it starts to boil and bubbles appear, set a timer and boil for exactly 1 minute. Then remove it from the heat to stop the cooking process.
- Gently stir in the pecans and vanilla extract. Working quickly, stir until smooth. Be sure you stir to the bottom of the pan.
- Immediately whisk in the powdered sugar:
- Allow the candy mixture to thicken and cool slightly, but it only takes a minute to reach the right consistency. You do not want the mixture to get too cool and begin to harden in the pot. If this happens, add a teaspoon or two of hot milk and stir until creamy, then begin dipping out.
- Lastly, drop heaping spoonfuls of the praline mixture onto parchment paper on a flat surface and allow it to cool and set up for at least 30 minutes. You can speed this up by popping the sheet in the fridge if you're impatient like me 😉
Then try your very best to not eat the whole platter pan of this sugary goodness in one sitting!
Variations
Chocolate Pecan Pralines. Dip the pecan pralines in melted chocolate (about halfway) for a chocolate pecan praline. These will be extra decadent and rich!
Toasted Pecans. Use toasted pecans in the recipe to add more depth and nuttiness to the flavor the the pralines.
Pro Tips and Notes...
- Work quickly! As mentioned above, this is not a pecan candy recipe where you can drag your feet. If the mixture gets too cool and begins to set up in the pan, add a teaspoon or two of hot milk and stir until creamy, Then begin dipping it out.
- Butter. You can use unsalted butter instead of salted butter if you prefer. If you choose to do this, I do recommend adding a pinch of salt to the recipe!
- Pecans. I love pecan halves in these classic southern treats, but if you want, you can use chopped pecans. The texture will be a little different but the amazing flavor will still be there!
- Don't trash them! While this is by and far the easiest pralines recipe I've ever made, nothing is 100% foolproof. If your pralines don't set up, or they get dry and crumbly, don't toss them out! Eat them with a spoon, ball them up and dip in chocolate, or chop them up and use as a topping on cake or ice cream!
While I truly hope this recipe will be foolproof and become one of your favorite recipes, there's always a chance it won't. As with all candy making, pralines are finicky and temperamental.
So maybe my best tip is... be patient and have extra ingredients on hand so you're prepared for a round two or three if your first try doesn't work out. However, in the FAQ below, I do give you tips for how to (hopefully) fix your first batch if it doesn't work out! The good news is - you can still be eating the (not-so-perfect) pralines while you work out the kinks.
How to Store Pralines
First off - why are you storing them? This mouth candy is best eaten fresh and barely hardened!
Ours rarely last more than an hour unless I'm making them to take somewhere and I have to beat the family off of them to get them to their destination. But if you must...
- Room Temperature. Store these in an airtight container at room temperature, between layers of wax paper or parchment paper or individually wrap them. They'll keep for up to two weeks. No refrigeration needed. And they are a great candy to ship as long as you pack them well to prevent breaking.
- Freezing. Can you freeze pralines? Yes! You can freeze pralines for up to 2 months. For best results, wrap them individually in plastic wrap then place them in an airtight container before freezing.
- Thawing. Thaw in the fridge overnight when you're ready to eat them or at room temperature for around 30 minutes.
Serving Suggestions
These easy pecan pralines can be served on a platter, in cupcake liners, in bags wrapped individually (or with two or three per bag).
Parties: For parties and family gatherings, I serve this southern staple on a platter alongside desserts. They are perfect for any party during the holiday season!
Gifts: This Classic Southern Candy makes great gifts! You can give them as gifts by wrapping them in small cellophane bags with a pretty ribbon. Or wrap them individually and place a few in a gift basket with other treats.
On Ice Cream: Want to go the extra mile? Crumble them up and serve on top of vanilla ice cream as a topping. YUM! Even better... mix them INTO your own homemade ice cream: Pralines and Cream No-Churn Ice Cream.
I even have a Pralines & Cream Ice Cream recipe here that will blow your mind!
Cookie Exchange: These aren't technically cookies, but I promise if you include homemade pralines in a cookie exchange, nobody will complain!
Pralines FAQ
Here in the United States (the South in particular), the short answer is that pralines are a type of candy where nuts are covered in a cooked sugar mixture and it sets up to a soft candy. More specifically, pralines have sugar (usually brown or a mixture), nuts (most commonly pecans), cream or milk, and vanilla. The most popular pralines seem to be creamy, smooth, and melt-in-your-mouth soft. But some pralines are harder and more crunchy.
Well, while they may sound the same, they are emphatically not the same, as any good Southerner will tell you. Praline Pecans or Pecan Candy are individual pecans with a crunchy praline or candy coating.
Pralines, on the other hand, are cookie-shaped candy where crunchy pecans are mixed into a cream, sugar, and vanilla mixture, that is scooped out and it pools to make a patty-like candy loaded with brown sugar flavor. They're firm enough to hold but soft enough to melt in your mouth.
In short, no. No worries about soft ball stage or getting the right temperature. For traditional recipes and original pralines, the answer will be yes, but for my recipe, the answer is no! If you have a timer and follow my instructions closely, you can successfully make these delicious Southern Pecan Pralines without a candy thermometer! Can I get a hallelujah?
Well, that's a million-dollar question. Pralines are grainy because the sugar doesn't get hot enough to fully dissolve. You may think using a candy thermometer is the answer to this but even with all the recipes I've tried, that's not always true. The good news is - if you end up with grainy pralines, you can break them up, put them back in the pot with a little cream or milk (a tablespoon or two), and heat them again. Maybe add 10-15 seconds to the boiling time to try and raise the temperature a little more.
Similar to the answer above, it has something to do with not reaching the correct temperature. Or maybe it's a rainy day. Or maybe the stars aren't aligned for you. Just kidding... sometimes I have no idea why they won't harden.
But if your pralines are still gooey after 30-40 minutes, you may have to scrape them back into the pan and heat them again. Add a tablespoon of milk, melt the sugar, and as before, stir constantly while you bring them to a boil. When the mixture begins to thicken, begin dipping them out again and cross your fingers!
The easiest way to clean the pot is to let the hard candy in the pot dissolve. I do this by filling the pot with hot water (or filling it with cold water and bringing it to a boil). This will dissolve all the candy and make it really easy to clean it out.
The good news is, you absolutely can freeze pralines! Freezing pralines is a great way to extend their shelf life and enjoy them later! But it's important to do it the right way to preserve their texture and flavor.
Before freezing, for the best pralines, make sure they are completely cooled, then wrap them individually in plastic wrap then place them in an airtight freezer-safe container before freezing. Another option is to freeze them in a single layer or layer the pralines with wax paper between them if needed to prevent sticking. Pralines can be frozen for up to two months for the best quality.
When ready to enjoy, thaw them in the fridge overnight or at room temperature for about 30 minutes without using direct heat to retain their original texture
Christmas Candy Tray Ideas
I often make and sell Christmas Candy Trays and these are a great treat to include. You can see one of the trays I made here.
My clients love these as a homemade food gift and I can change up what's included from year to year. Along with the Christmas Crunch Recipe, here's another I made this morning:
None of my trays have been exactly the same so far. This one included these Old Fashioned Pecan Pralines, Sugar Cookies with Vanilla Buttercream, Chocolate Peanut Clusters, Peppermint Bark & Graham Cracker Nut Roll.
More Easy Desserts
Are you ready to make this Praline recipe? If you make them, I'd love to hear if you think they're like New Orleans Pralines? or different?
Here's the Pecan Praline Recipe:
PrintRecipe
Easy Pecan Pralines
- Total Time: 15 minutes
- Yield: 24 1x
Description
Delicious, Easy Southern Pecan Pralines are a delicious and creamy Southern candy that's ready in about 30 minutes. Creamy & crunchy, they're made with basic ingredients (butter, heavy cream, pecans and brown sugar!). No candy thermometer and no hassle! Make these pecan pralines today!
Ingredients
- 1 cup (235 ml) brown sugar
- ⅓ cup (79 ml) heavy whipping cream
- ¼ cups (59 ml) salted butter (half a stick)
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (235 ml) powdered sugar
- 1 ½ cups pecan halves
Instructions
- Line a large cookie sheet (or two) with parchment paper.
- Place the brown sugar, whipping cream, & butter in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Start a timer and boil for 1 minute, then remove it from the heat. Immediately whisk in the powdered sugar, then gently stir in the pecans and vanilla extract. Working quickly, stir until smooth.
- Allow the mixture to thicken and cool slightly, but it only takes a minute. You do not want the mixture to get too cool and begin to harden in the pot. If this happens, add a teaspoon of milk and stir until creamy, then begin dipping out.
- Drop heaping spoonfuls of the praline mixture onto paper and allow it to cool and set up for at least 30 minutes. You can speed this up by popping the sheet in the fridge if you're impatient like me 😉
Notes
- Work quickly! As mentioned above, this is not a recipe where you can drag your feet. If the mixture gets too cool and begins to set up in the pan, add a teaspoon or two of hot milk and stir until creamy, Then begin dipping it out.
- You can use unsalted butter instead of salted butter, if you prefer. If you choose to do this, I do recommend adding a pinch of salt to the recipe!
- I really love pecan halves in my pralines, but if you want, you can use chopped pecans. The texture will be a little different but the amazing flavor will still be there!
- While this is by and far the easiest pralines recipe I've ever made, nothing is 100% foolproof. If your pralines don't set up, or they get dry and crumbly, don't toss them out! Eat them with a spoon, ball them up and dip in chocolate, or chop them up and use as a topping on cake or ice cream!
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: desserts
- Method: cooktop
- Cuisine: American
Peggy
Can't wait to try these! I, too, make cookie trays for neighbors and friends. THANK YOU!
Rose Atwater
You're very welcome - I hope you love them as much as we do!
Tanya
These melt in your mouth... mine turned out darker than yours but the texture these have, is what I have been searching for the past year or so. Thank you for sharing your recipe! I have saved it and it will be part of my Christmas baking this year!
Rose
Oh Tanya - I'm SO happy to hear it!
Peggy
I have been searching for a Praline recipe WITHOUT having to use a thermometer. We live at 6,200 ft. and recalibrating the candy thermometer can get complicated and I avoid using Math whenever I can! Thanks again!
Dawn
Did you make these at high elevations & did they turn out?
Rose
I've never lived or worked in high altitude - I'm sorry.
Geen
if you get the candy to the correct temperature on a candy thermometer. it will work. no matter the altitude
Michele
Going to make these now! Can they be frozen till I make my cookie platters?
Rose Atwater
Yes! They should be wrapped in foil, then plastic wrap and just keep in mind that they're a fragile candy and when frozen, they'll be more crumbly.
stephanie
Mmm the look SO good. We normally make cookie tins as well but it never occurred to me to add pralines in it, thats such a good idea.
Madonna
Looks good to me. It is great that you have a large family.
Ashley
Looks and sounds yummy! I love that tray of goodies you made too! Thanks for sharing with us at the Merry Monday link party. I hope you'll join us again next week. Sharing your post on Twitter!
Linda Baldner
LOVE...Pralines...Used to make caramels & fudge @ year with my Mom-in-law!! Miss her a lot..
Rose Atwater
Awww - have a blessed Christmas season!
Hannah Estep
Rose, could you please figure out how to make chocolate Pralines for us? Up here in Minnesota there was a store selling basically a chocolate praline candy but it was mixed with nuts and stringy coconut and the store burned down and I have never had it since BUT we went to New Orleans and had some and they were the same candy minus the nuts and coconut, I would like make your easy pralines with the added chocolate, coconut that comes in longer string pieces (do you know what that would be) and add tiny bits of nuts!! I miss that, Thank you Rose! Hannah
Rose Atwater
I've never heard of chocolate pralines but I'll keep my eyes peeled for a recipe!
Hannah
Hi Rose,
Thank you so much for getting back to me on this. Chocolate pralines are well known in New Orleans, One place that is famous for them is Aunt Sally's. They are also sold on Amazon and you can find them on google. I love Pralines but amazingly the chocolate pralines are even better than the pecan pralines. I think it will shock you how delicious they are! Please try some! You won't believe how delicious they are! I am a caramel/ praline type person and NOT a chocolate person at all and I LOVE chocolate pralines. They are unbelievable! REALLY.
Hannah
Dee
I own a bakery in Savannah. Just add cocoa in the sauce pan. ..., depends on how dark of chocolate you want, start with a half a cup the first time and decided from there.
Debby Hanks
Hi. I only have unsalted butter. Will that work or should I add salt?
Rose
I haven't made them with unsalted, but I imagine it would work - just add a pinch of salt!
Mary Yaws
I have made different kinds of pralines in the past. I have pumpkin anything, but oh my goodness. Pumpkin pralines are the bomb. Also, pomegranate, chocolate, coconut, and others. I can't remember exactly how I did the chocolate. I think I followed original recipe and added whatever kind of chocolate I wanted. I buy those large chocolate bars and use them. Even Snicker bar pralines. Everyone loved them.
Syd
How long will these keep?
Rose
At least a few days, but I haven't tried longer than that... they're always eaten too fast at my house 🙂
Sherry
Oh my waistline! I just made these and they are wonderful! I had never made pralines before but found this recipe and thought I'd give it a shot. So glad I did. The only thing I had a problem with was the powdered sugar didn't really melt in but who cares? So good! Thank you for putting this recipe out there.
Rose
I'm so glad you loved them Sherry!! I'm sorry about trouble with the powdered sugar - maybe it needed sifting (that varies from brand to brand)!? Merry Christmas!
Madeline
Made these quick pralines yesterday here in Austin, Texas - - they are fab! Used buttermilk instead of cream for a tangy taste. Delicious! Thank you for this great (and quick!!!) recipe.
Rose
Oooh, so glad to hear it!! I'll have to try the buttermilk substitution. I used to make buttermilk pralines years ago (different recipe), so I bet that substitution is amazing!
Jennifer
Was wondering if half and half would work instead of the whipping cream? I was going to try another recipie for these but got lost after reading all the crazy instructions! Already bought the ingredients though and thought, maybe?
Rose
Hi Jennifer - I've never tried it, so I'm just not sure. But if you're not opposed to eating it by the spoon 😉 , you could always try and see how it goes. If you do - come tell me how it turns out!
Sharon Moore
I used half and half and it worked beautifully! Great recipe!
Cheryl Whitehouse
Because I am lactose intolerant I tried this recipe using lactose free evaporated milk...oh my! It was wonderful!! I also use half brown sugar and half white sugar and add a pinch of baking soda. They turn out so smooth and creamy!! Thanks for this recipe Rose!
Julie
Okay, so I realized after getting the stuff on the stove that I didn't have any powdered sugar. Panic mode ensued! I did find some white chocolate chips, so I substituted a cup of those for the powdered sugar and kept my fingers crossed. The pralines turned out wonderful!
Rose
WOW - I'd have never guessed that that would work! #awesome
Marie B
These look yummy..can you double the recipe? I too luv making Christmas treats for family and friends. These will be a lovely addition. Thanks Marie from Canada
Rose
Yes - you just have to move fast enough to get them all dipped out before the candy starts to set up in the pan.
Denise Case
I love this recipe. It turns out great. I have used it the last few years and it works for me over and over. So glad I found it. Thanks for sharing it.
carolyn
I made this recipe today. They turned out great! I impressed myself. Can I freeze this candy? Thanks for sharing.
Rose
That's awesome!! 🙂
LMS
I tried it but didn’t measure my cream (putting in too much), so I ended up with gooey caramel pecans. Still delicious, but I’ll measure next time!
Sherwood
I made it today and they turned out great.
Rebecca Croft
Candy making can be simple or challenging depending on the proceedures you are following. Any candy that cooks to a specific crack stage will never set up if there is too much moisture in the air. Which means that you should never attempt to make candy when it is raining or rain is in the forecast. My only disasters making peanut brittle, pralines, and fudge have been in my earlier days of candy making and I was unaware of how moisture can prevent certain candy from hardening. Choose a nice sunny day for candy making and you will always be ensured of good results.
Maggie Ham
Made these today - super easy! A little sweet for me, but still delicious. Any tips for a not-so-sweet version? I’m sensitive to overly sweet things, but I’m sure they’ll be a hit with those I’m serving them to! Just wondering what I could do next time to tone down the sweetness.
James
Ms.Rose please forgive me for
Tweaking your wonderful recipe, but wife loves chocolate,
So I added 2 tbl.spoons of
usweetend chocolate by Hershey chocolate pecan pralines, she thinks I'm a genius .
Jess K
I made these 3 times. The first batch was perfect! But the second two times they didn’t set properly, I don’t know what I did wrong! I measured very carefully, and since they came out the first time I KNOW the recipe works!!! I just can’t figure it out!
Linda
These were such a hit at Christmas with my family. My grandson, who is 14 & loves to cook, made these Pralines EVERY DAY & they turned out perfect every time!
Rose
That's awesome Linda!! Happy Holidays!
Sherry
I made these in 2016 for Christmas but forgot about them this last Christmas. Ugh! I have a strong urge for them RIGHT NOW but I don't have any butter. Could it be done with margarine?
Rose
You know - I really don't know if that would work or not.
Tess
OMG..
I'm from the South....
Louisiana south where pralines are Not just a way of life it's a religion....
A religion that had many rules and regulations of what type Day to make them on , spoons to use and always always that Darn thermometer that won't stay on the side of the pan ryv...
This was a new Day leaving The thermometer cult....
I made these and they were easy and tasted wonderful...
I did do one thing a bit different
I used dark brown sugar and cooked it a bit over a minute to get the more caramel color and stronger flavor....
I just wanted to say thank you so much for your wonderful recipe... You have gone in the recipe book alongside my grandmother and My mother
Recipes
Thanks again
Rose
Tess - that is easily the best compliment I've received in a long, long time! Living in Mississippi, I'm VERY familiar with pralines from New Orleans and surrounding areas and I'm so proud this easy recipe measures up!
Deb
My wonderful m-i-l in Baton Rouge used to make a ton of these at holidays and we would travel there from wherever we were living at the time. She was a wonderful cook and I couldn't stop eating them. I used her recipe and NEVER got them to set; always sticky and runny. I can't wait to try this recipe and think about how much I miss her. Thanks for the recipe, Rose!!!
Tess
Deb.... I wanted to say that alongside your Pralines and other goodies at Christmas etc.. I played with the recipe and did everything the same but I've added different type nuts. My hubby's favorite is with mixed nuts.
Thought you might like to try and see if you like it. Just make sure you sift the can of nuts so the salt and hulld from bottom of can don't end up in the mix.... It was a big Hit at my hubby's work gathering and at bake sale. They sold First alongside the Pralines...
Also just in case you may like something very quick and simple but always makes a big Hit. Butterscotch haystacks.: Get one can of crunchy Chinese noodles (Chow Mein noodles)
1 PKG butterscotch chips....
Melt your chips then add crunchy noodles mix well place on wax paper in small mounds...
Let harden and keep in airtight container.. Loved by everyone..you'll look very clever
And only you'll know just how quick and simple..
Hope you like it
Tess
Linda
I made these today. Used buttermilk and also sifted the powered sugar. Turned out great. Thanks so much.
Linda
Just as the recipe stated! Easy recipe- easy to follow! Never thought I could do this so quickly & have them turn out Perfect! Thank you!
Rose
You're very welcome - so happy to hear it 🙂
Ruthann
After making pralines the hard way for years with the thermometer with success decided to try this recipe. Made only half a batch. Wasnt sure about the accuracy i.e. half of 1/3 cwhipping cream (used 2 T plus 1/2 t. Best pralines ever. Will never make any other way. Will test on my Pastor (expert pralines man).
Rose
That's awesome to hear Ruthann! Thank you!
Erika
This recipe was so easy and quick! It actually started setting while I was adding pecans, so mine is more ball shaped, than clumps like yours but they are beyond yummy! I added salt to take the edge off the sweetness and just a bit of grated black peppercorns which gave it a lovely spiced background.
Thanks for the recipe!
Rose
So happy to hear it Erika - Happy New Year!
SUSAN P GALLONI
So easy! Thanks! Now if I can only get them to everyone without eating too many! I did have to make some without nuts for my aunt but I used molds and they came out great!
Susan
Hi Susan, thanks for stopping by and giving a review! Great idea to put the candy without nuts into molds!
Summer Perrin
Hi,looks like an awesome easy praline recipe,could you possibly use a can of evaporated milk instead of whipping cream??
Rose
I've never tried that substitution so I can't say for sure. I'm sorry.
Colleen
Someone in the comments said they used lactose free evaporated milk and it came out.
Tee Rex
Just tried as toppers for my pecan praline cupcakes! They were awesome!!! I HATE making candy though using thermometers, tryin to get the temperature perfect... these came out AMAZING! So happy I found this!!!
YanaDommert
Omg1 The best and easiest I have ever made! Love them.
Rose
I'm SO happy to hear this!!
Michele
Made these justnow after working all day, in a busy before Christmas grocery store. They are just as delicious as easy to make. Thank you!
Immari
Lovely recipe! I only had whole milk on hand and subbed it for heavy cream, I halved the recipe just to be sure It would work for me with. This recipe was absolutely delicious!!
Kathy
My husband and I had some pralines from a little shop in Natchitoches, LA last year when we were on vacation. They were amazing! I came across this recipe and gave it a shot and I really think these are just as amazing! Plus they’re so easy to make! I did try a few other recipes, both required the dreaded candy thermometer and both were a complete fail! This recipe is the only one I will ever use. My search is over! 🙂 Thank you!
Rose
Oooh, I've had those pralines at Natchitoches and wow - what a compliment that you enjoyed these as much!! Of course, I agree 😉 And you're very welcome!!
Katrina Bennett
Incredible! I made this after a fail with a candy thermometer recipe. I had given up hope (so much hope that I even froze the rest of the heaving whipping cream.) When I stumbled upon this recipe, I defrosted the heavy whipping cream and decided to make one last attempt! Not only did they set up and turn out perfectly, they tasted just like the pralines I remember eating from River Street Sweets in Savannah, GA! Thank YOU for sharing this recipe! It's in my recipe box as my number one praline recipe!!
Rose
Your success makes me SO happy!!
Lisa Hanson
Hi there!! I’ve made pralines using your recipe the last 2 years ( thank you)! Because of COVID I’m wanting to mail my Mimi’s package since we will not be together. How long will these last. If I make and ship today they should there in time for Christmas.
Rose
They keep really well for at least a week, usually longer if in an airtight container! Merry Christmas and I'm SO happy you enjoy them!
Lisa
Thank you and Merry Christmas!!
Lisa Hanson
These are the best pralines !! I’ve been making them using this recipe (exact) for the last 2 years, so very grateful for the recipe!!
Lea
OMG! This recipe is amazing! Made 2 batches- they came out perfect! I'll never go back to the old "candy thermometer" recipe! These are so much easier and just as delicious! Thank you!!!
Lucy
Is there a way to make this dairy free?
Rose Atwater
I don't think so.
Ryan
Rose - what kind of pecans should be used? Raw, toasted, salted, etc?
Rose Atwater
I use roasted pecans - Fisher brand from Walmart usually, unless someone local is selling them from their pecan orchard.
Lynn Gold
Use non-dairy whipping cream and stick based pseudo-butter (Miyoko's works best).
JA
absolutely amazing!! i did add more powdered sugar/brown sugar than was called for, but it was fine, these turned out perfectly, and i will be using this recipe on a regular basis, as i have only successfully made "real" pralines once in my life!
Gerald
only took all dang day to get to the recipe after reading of all that stupid nonsense blabbering life story that NO ONE cares about
Rose Atwater
So glad you enjoyed my post!
Sharon Rudkin
Haha…didn’t you look for the jump to recipe tab?!?
Barbara Tyndall
I love the pralines, the ease of having all ingredients and then mixing it step by step. They turned out great and I made 2 batches. I will never use another Praline recipe. Also shared recipe with a few friends and relatives. I am also a fan of No Fail Divinity.
Katie
These were easy and so delicious!
Miz Helen
Congratulations, your post is featured on Full Plate Thursday, 619 this week. Thanks so much for sharing with us and hope you have a very Merry Christmas!
Miz Helen
Susan
Thanks so much! Merry Christmas!
Michael Masengil
Excellent recipe! Thanks.
Melanie Muzio
Thank the LORD I don't have to find that elusive, subjective "soft ball" in the recipe!!! I have failed as often as succeeded in times past and this recipe was PERFECT! The only thing that was a negative is that it just doesn't make that many. I made two batches and MAYBE that will satisfy the craving for my son and hubby this Christmas. Thank you so much for sharing this recipe...hope I never lose it!
Patrick Sonnier
Just made my first batch of Rose's praline's and they are so good. My 24 year old son said it is the best praline he's ever eaten and my wife agreed. I will make more and give them to our guests as they leave our Mardi Gras party. The mystery of the perfect praline is solved! Thank you!
Now I've got to roam around the rest of your site for more secrets.
keep doing your great work and sharing your experience.
Phyllis
Hi Rose! Love the Easy Southern Pecan Praline and was hoping you might have a suggestion for using a ceramic cookie mold for them? I tried pouring the pralines into the cookie mold but they won't release. Any advice would be greatly appreciated.
Phyllis
Hope Thomas-Glavin
Thanks for giving us such an easy recipe to follow. I have never found success boiling sugar using the candy thermometer either. I must say they did set up well, soft and tasty brown-sugar-flavored as promised. But it almost reminds me of frosting rather than a more dense praline. That being said I will certainly make these again, because who would ever turn one of these down? They were yummy and hit the spot. I may try boiling a tad longer to see if it can achieve a little more dense texture, maybe leaving out 1/4 powdered sugar. Thanks for your great posts. Your kids are blessed to have you! Your character shines in your posts.
Esme Slabbert
Love these no bake treats. Perfect for a quick something sweet to enjoy. Thank you for sharing your links with us at #274 SSPS Linky. See you again next week.
Susan Sikes
These look amazing! Perfect for Christmas!
Hugh
i doubled the recipe and it turned out great. i used evaporated milk
Rose Atwater
So happy to hear this!
Michelle
Hi, Rose, I wanted to ask about the boiling level before starting the timer. I'm always confused most about "when" I should start the 1-minute timer. Should I start it when I first start seeing bubbles? Or "good" bubbles? Or should I start the timer once it begins a "full rolling boil?" The timing on this could obviously determine whether the pralines cook 1 minute or 4 lol! Help! Thanks so much!
Rose Atwater
Oooh - you know, I've never really thought about it. I think I start the timer when I first notice bubbles.
Jhuls @ The Not So Creative Cook
These sound so good and easy to make. Thank you so much for joining Fiesta Friday party! Hope to see you next week!
Rose Atwater
You'll love them! Thank you 🙂
Estelle Forrest
I have been looking for a good praline recipe! Thanks for sharing on SSPS, I hope too see you next week, where I will be featuring your post.
Rose Atwater
Yay! Thanks so much Estelle!! xoxo
Barbara
This looks delicious and easy! Do you continue to stir during the one minute boiling time?
Rose Atwater
Yes!
Sara
Add powdered sugar after pecans? Why not before?
Jeannine Rainone
These pralines came out perfectly! So delicious and easy. This is a recipe I will use for years.
Rose Atwater
Thank you so much!!
Liz
Fool proof recipe!!!!! I just made these for my Christmas goodie baskets! They turned out beautiful! Best pralines I've ever made!!!
Rose Atwater
Yay!! It makes me so happy to hear this! Merry Christmas and Happy New Year!!