I love how these pralines come together so quickly with just one pot and a few ingredients. The process is simple, and the result is a smooth, slightly crumbly candy with a nutty crunch that tastes just like the kind I’ve found at Southern candy shops. They make great gifts, party treats, or just a sweet little indulgence whenever I need one.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ cups pecan halves or chopped pecans 1½ cups granulated sugar ¾ cup packed brown sugar ½ cup evaporated milk 6 tablespoons unsalted butter, cut into cubes 1 teaspoon vanilla extract
Directions
Prep the Baking Sheet I start by lining a baking sheet with parchment paper and setting it aside. This makes cleanup easy and ensures the pralines don’t stick.
Cook the Sugar Mixture In a medium saucepan over medium heat, I combine the granulated sugar, brown sugar, evaporated milk, and cubed butter. I stir constantly until the sugars dissolve and the mixture comes to a steady boil.
Boil Until Slightly Thickened I let the mixture boil while continuing to stir. After a few minutes, it thickens slightly. I don’t overboil it—just enough to get a rich, caramel-like consistency that sets well.
Add Vanilla and Pecans Once thickened, I remove the pan from heat and immediately stir in the vanilla extract and pecans. I make sure all the nuts are well coated in the glossy sugar mixture.
Spoon the Candy onto the Baking Sheet Working quickly (because it sets fast), I drop spoonfuls of the mixture onto the prepared baking sheet, spacing them out to prevent sticking.
Cool and Set I let the pralines cool completely at room temperature. Once firm, they’re ready to serve or store.
Servings and timing
Yield: About 18 pralines Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
Variations
Sometimes I add a pinch of cinnamon or a splash of bourbon to the sugar mixture for a little depth. I’ve also stirred in a dash of salt or used salted butter to balance the sweetness. If I want extra texture, I use a mix of chopped and whole pecans.
Storage/reheating
I store these pralines in an airtight container at room temperature for up to 1 week. They don’t need refrigeration, and they stay firm as long as I keep them away from moisture and heat. I don’t recommend reheating them—they’re meant to be enjoyed as-is once they’re set.
FAQs
Do I need a candy thermometer?
No. This recipe is designed to work without one. I go by texture and timing—it should boil until slightly thick but still pourable.
Can I use chopped pecans instead of halves?
Yes, I’ve used both. Chopped pecans give a more even texture, while halves look more traditional and rustic.
Why did my pralines turn grainy?
Graininess can happen if the sugars aren’t fully dissolved or if the mixture isn’t stirred consistently. I stir gently but constantly while boiling to keep the texture smooth.
Can I make these ahead of time?
Yes, I often make them a day or two ahead for parties or gifting. They hold up really well at room temperature.
Can I use a dairy-free substitute for evaporated milk?
I haven’t tested it with non-dairy alternatives, but canned coconut milk may work in a pinch. The flavor will be slightly different.
Conclusion
These Easy Pecan Pralines are a quick, classic candy that delivers big Southern flavor with very little effort. Whether I’m making them for the holidays, a bake sale, or just to satisfy a sweet craving, they always turn out perfectly sweet, nutty, and satisfying. Once I made them the first time, they became a staple in my homemade candy collection.
