This Pecan Praline Candy tastes just like they sell in the tourist areas of Charleston, Savannah, New Orleans, and other Southern cities. These only take 15 minutes to make, and are a fraction of the cost of the fancy confection shops. Enjoy these while fresh and warm, or give as gifts for friends and family!

Pecan Praline Candy held In Hand Over Parchment Paper

The first time I had ever tasted a praline was at River Street Sweets in Savannah, Georgia. And if you’ve ever been to Savannah before, you know that every other store is a praline candy shop. 

They lure you in with the warm sugary samples and then you go to buy them and….WHAAAAAAAAT?!???! $18 DOLLARS A POUND??!?!?!  That’s a lot for some sugar and nuts!!!!  I could go buy myself some dry aged beef at Whole Foods for that kind of money! 

My husband and I discussed whether or not we should buy some to take home, and I resolved that I would instead go home and figure out how to make them! 

And you know what, these are better anyway. They have more nuts in them and more flavor! 

Tips for Best Results

Have everything ready to go – Once the sugar mixture hits the proper temperature, you’ll want to move quickly, because it begins to firm up as it cools. You don’t want to be scrambling to measure out the right amount of nuts, or preparing your parchment paper.

Use toasted pecans – I admit that I don’t always toast the nuts, because sometimes it feels like an annoying extra step. But, it’s true that any nut will always taste better when it’s toasted. Feel free to use pecans straight out of the bag, or toasted, but know that toasted has a slight leg up.

Use good butter and cream – It’s incredible how different brands make wildly different tasting butters. Some don’t taste like much of anything, while others have incredibly rich flavor, that slightly sweet dairy fat flavor all humans love. Buy one that has delicious flavor. I like Kerrygold most, but Plugra and Vermont Creamery also make great butter. If you look up butter taste tests online, you’ll see that they are definitely not all equal.

Pecan Pralines On Parchment Paper Made Fresh

These pralines are really delicious when enjoyed warm, and that is how the Southern shops serve them when they give out free samples. But, they also keep really well, and make great gifts for friends and family.

They’re just like other confections like Peanut Brittle, Sea Salt Caramels, Chocolate Bark, or even Candied Pecans in that sense. Very giftable, and they keep well!

Ingredients You’ll Need:

The Pecan Praline Candy ingredients you’ll need are brown sugar, butter, cream, and pecans, but I also like to add vanilla bean and whiskey to the mix.

While the last two are not structurally essential for the recipe, they add absolutely wonderful flavor, so I consider them essential in that way.

Pecan Praline Candy Ingredients On A White Countertop

Do you really need vanilla bean?

It’s not required, but I love the flavor it adds, and also seeing all the little specks throughout the praline.

If you wish to skip the vanilla bean, you may omit it entirely, or add 1 tsp of vanilla extract instead.

Scraping a vanilla bean with a knife

How to Make It Step by Step:

In a saucepan, combine brown sugar, butter, heavy cream, whiskey, and the scraped out vanilla bean seeds.

Brown sugar, butter, cream, and whiskey in a saucepan

Cook this mixture to 250F, at which point it will be quite bubbly and foamy and brown:

The praline mixture registering at 250F with a thermometer

Immediately add 2 cups of pecan halves, to stop the cooking.

Immediately stir the pecans for 45 seconds, to allow the praline mixture to cool slightly and also to aerate the sugar mixture. You will notice the praline mixture start to become more firm.

Stirring the Pecans To Coat In the Sugar

Scoop spoonfuls of the pecan praline candy on a piece of parchment paper, moving as quickly as possible because the praline mixture will keep setting as it cools.

Scooping the Praline Pecan Mixture Into mounds On Parchment

Let the pralines cool for a few minutes, then enjoy while warm. This is when they are best, and how they hand out the free samples at all those Southern shops. When they are warm and fresh, they practically melt in your mouth!

Pecan Praline Candy Mound On Parchment Paper

How to Serve Them

These can certainly be enjoyed on their own, but I also like to serve them with other bite-sized treats like Homemade Chocolate Truffles or Peanut Butter Balls. An assorted platter like that is wonderful for entertaining.

For more giftable food recipes, see 12 shipping-friendly food gift ideas for Christmas and beyond. Enjoy!

Recipe FAQ

How do you store leftover pecan pralines?

Keep at room temperature for up to 2 weeks, storing the candy in an airtight container only after it has been completely cooled.

Can you freeze pecan praline candy?

Yes, keep in an airtight container for up to 2 months.

Can you use other nuts for pralines?

Absolutely! I’ve made this many times with walnuts, but you can really use any kind of nut you’d like here, including almonds, hazelnuts, peanuts, and pistachios.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!

Pecan Praline Candy on Parchmenet Paper

Pecan Praline Candy

These Pecan Pralines taste just like the ones they sell in the tourist areas of Charleston, Savannah, and other southern cities.
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Ingredients

  • 1.5 cups brown sugar packed
  • 1/2 cup heavy whipping cream
  • 1/4 cup unsalted butter
  • 2 tbsp whiskey optional
  • 1/2 a vanilla bean* innards scraped out and added to mixture
  • 2 cups pecans**

Instructions 

  • Have the pecans already measured out in a bowl and set next to the stove.
  • Place a piece of parchment paper on a tray, and set that next to the stove as well.
  • Combine all the ingredients except the pecans into a heavy bottomed saucepan, and heat over medium high, stirring continuously with a spoon, until it reaches 250F on an instant read thermometer. Depending on the heat output of your stove, this may take between 8 and 12 minutes.
  • Turn the heat off, add the pecans, then stir the mixture for 45 seconds.
  • Dollop spoonfuls onto the parchment paper in mounds, moving quickly, as the sugar mixture will become firmer and firmer as it cools.
  • Let the pralines cool for a few minutes, then enjoy. They are particularly wonderful when enjoyed warm and fresh.

Notes

*The vanilla bean is not required, but it adds wonderful flavor and visual appeal with the specks throughout the praline. If you wish to skip the vanilla bean, omit it entirely, or add 1 tsp of vanilla extract instead.
**You may use toasted or untoasted pecans. Sometimes I just add them straight from the bag because I don’t want to be bothered to toast them. But, toasted nuts are always more flavorful. To toast the nuts, place in a 300F oven for about 5 minutes, until fragrant and starting to brown.
Storing leftovers: Keep at room temperature for up to 2 weeks, storing them in an airtight container only after they have been completely cooled.
Freezing: Pralines freeze very well. Store in an airtight container for up to 2 months.

Nutrition

Calories: 293kcal, Carbohydrates: 30g, Protein: 2g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 12mg, Potassium: 113mg, Fiber: 2g, Sugar: 27g, Vitamin A: 273IU, Vitamin C: 1mg, Calcium: 42mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Post updated with new photos, writing, and recipe details in February 2022. Originally published in November 2010.