I love this recipe because it’s simple to follow and uses basic pantry ingredients to create an elegant and addictive candy. The blend of dark brown sugar, butter, and evaporated milk makes for a rich, toasty base that’s balanced perfectly by the crunch of pecans and the depth of vanilla. These pralines come together in about 30 minutes and don’t require any fancy equipment—just a saucepan, a baking sheet, and a little bit of patience. And best of all? They truly melt in your mouth.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup granulated sugar
1 cup dark brown sugar (or light brown sugar)
½ cup evaporated milk
6 tablespoons unsalted butter, sliced into squares
½ teaspoon salt
3 teaspoons vanilla extract
1½ cups roughly chopped pecans
Directions
Prepare the Baking Sheet: I line a baking sheet with parchment paper and set it aside. This helps the pralines set properly and makes cleanup easy.
Cook the Candy Base: In a medium saucepan, I combine the granulated sugar, brown sugar, evaporated milk, butter, and salt. I heat the mixture over low heat, stirring continuously, until the sugar completely dissolves. This step takes time, but rushing can lead to grainy or overly hard candy.
Check for Graininess: I carefully spoon a bit of the hot mixture onto a spoon, cool it slightly, and rub it between my fingers. If I feel sugar crystals, I keep cooking and stirring until the texture is completely smooth.
Add Pecans and Vanilla: Once the sugar has fully dissolved, I remove the pan from the heat and stir in the vanilla extract and chopped pecans.
Stir Until Thickened: I stir the mixture vigorously for 3–4 minutes using a silicone spatula or wooden spoon, until the candy thickens. It should be thick but pourable—not runny or too stiff. This stage is key for getting that soft, chewy texture.
Test for Softball Stage: If I’m unsure about the texture, I drop a spoonful into a glass of ice water. If it forms a soft, pliable ball, it’s ready.
Form the Pralines: Working quickly, I drop heaping tablespoonfuls of the praline mixture onto the prepared baking sheet, spacing them about an inch apart. If the mixture starts to firm up in the pan, I stir in a little hot water to loosen it.
Cool and Set: I let the pralines set at room temperature for at least an hour or overnight before enjoying.
I sometimes toast the pecans in a dry skillet for extra depth and nuttiness.
For a lighter flavor, I use light brown sugar instead of dark.
Adding a pinch of cinnamon or a splash of bourbon gives a fun twist on the classic flavor.
If I want smaller bites, I use a teaspoon to portion out mini pralines for gift bags or party trays.
Storage/Reheating
I store the pralines in an airtight container at room temperature (around 65–70°F) for up to 2 weeks. I layer them with parchment paper to prevent sticking. These don’t need to be refrigerated and taste best at room temp. If they get too firm, I warm them slightly in the microwave for a few seconds to soften.
FAQs
Why are my pralines grainy?
Grainy pralines usually mean the sugar wasn’t fully dissolved. I make sure to stir constantly over low heat and test a small amount between my fingers before moving on to the next step.
Can I use milk instead of evaporated milk?
Yes, I’ve used whole milk, half-and-half, or even heavy cream. Just be sure to stir gently and consistently to prevent scorching.
Can I use whole pecans?
Absolutely. I prefer chopped pecans for easier portioning, but whole pecans work well too and look beautiful if I want to make a more decorative version.
How do I know when the praline mixture is ready to scoop?
It should be thick but still pourable, and no longer glossy. If it firms up too fast, I stir in a small amount of hot water to loosen the texture before scooping.
Can I freeze pecan pralines?
Yes, I freeze them in a single layer, then transfer to a container with parchment between layers. I let them thaw at room temperature before serving.
Conclusion
These Southern Pecan Pralines are an irresistible combination of creamy, chewy caramel and crisp buttery pecans. I love making them during the holidays, for gifts, or anytime I’m craving a classic Southern sweet. The recipe is easy to follow and always produces melt-in-your-mouth results that disappear fast—so I usually double the batch! If you’ve never made pralines before, this is the perfect place to start.
These soft, chewy Southern pecan pralines are rich with brown sugar, creamy butter, and crunchy pecans. A melt-in-your-mouth candy that’s easy to make and impossible to resist!
Author:Sarah
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:24 pralines
Category:Dessert
Method:Stovetop
Cuisine:American, French
Diet:Vegetarian
Ingredients
1 cup granulated sugar
1 cup dark brown sugar (or light brown sugar)
½ cup evaporated milk (see Notes for substitutions)
6 tablespoons unsalted butter, sliced into squares
½ teaspoon salt
3 teaspoons vanilla extract
1½ cups roughly chopped pecans
Instructions
Prepare for candy making:
Line a baking sheet with parchment paper and set aside.
Heat the mixture:
In a medium saucepan over low heat, combine granulated sugar, brown sugar, evaporated milk, butter, and salt. Stir continuously until all sugar is completely dissolved. This step takes time — do not rush it.
Check sugar texture:
To test readiness, place a small spoonful of the mixture on a spoon, cool briefly, and rub between your fingers. If it still feels grainy, continue cooking until smooth.
Add flavor and pecans:
Once the sugar is fully dissolved, remove the pan from heat. Stir in vanilla extract and chopped pecans.
Beat the mixture:
Using a wooden spoon or silicone spatula, stir vigorously for 3 to 4 minutes until the candy thickens but is still pourable.
Check soft ball stage (optional):
Drop a bit into a glass of ice water — it should form a soft, pliable ball.
Form pralines:
Quickly spoon heaping tablespoons of the candy onto the prepared baking sheet, spacing them about 1 inch apart. If mixture thickens too much, stir in a little hot water to loosen it.
Cool and set:
Let pralines set at room temperature for at least 1 hour or overnight until firm.
Notes
You can substitute whole milk, half and half, buttermilk, or heavy cream for evaporated milk.
Store pralines in an airtight container at room temperature (65–70°F) for up to 2 weeks.
Pralines make great homemade gifts for the holidays or special occasions.
