Old Fashioned Southern Pralines Recipe
User Reviews
5
Old Fashioned Southern Pralines Recipe
Description
This classic Southern praline recipe uses a combination of granulated and light brown sugar melted with butter, heavy cream, and corn syrup, cooked carefully to 236°F (soft ball stage) to ensure proper candy texture. Stirring in both whole and chopped pecans adds a varied crunch and nutty flavor, essential for the authentic praline experience.
After removing from heat, the candy cools down to about 170°F before being stirred to thicken slightly, allowing the characteristic glossy yet thickened appearance. Dropping spoonfuls onto foil or parchment-lined trays and sprinkling Maldon sea salt enhances the complex flavor of the sweet and salty treat. Letting pralines set at room temperature slows hardening for the best texture, though refrigeration can speed the process.
These pralines boast a melt-in-your-mouth quality with a tender crumb due to the precise cooking and careful cooling. Adjustments like adding butter extract can increase richness, and using two types of pecans adds texture contrasts. Proper use of a candy thermometer and avoiding moisture on humid days help prevent graininess. Stored in airtight containers, pralines last up to two weeks at room temperature or can be frozen for longer storage.
Ingredients
- 1/2 cup butter cut into tablespoons, unsalted
- 1-1/2 cups granulated sugar
- 1-1/2 cups light brown sugar packed
- 1-1/2 cups heavy cream
- 1 tablespoon light corn syrup
- 1/4 teaspoon salt fine sea salt
- 2 cups pecan halves
- 1 cup pecans chopped
- 2 teaspoons vanilla extract pure
Instructions
- Line three sheet trays with foil, a silicone mat, or parchment paper, and spray with cooking spray; set aside.
- Place the butter, granulated sugar, brown sugar, heavy cream, corn syrup, and salt into a large pot or dutch oven. Place the pot over medium-low heat and let the butter melt and sugars dissolve stirring occasionally.
- Increase the heat up to medium stirring occasionally (make sure to scrape the bottom of the pan, so nothing sticks), and bring the mixture to a low boil. Cook and stir occasionally until a candy thermometer reaches 236°F (soft ball stage) about 6-7 minutes.
- Remove the pan from the heat and stir in the pecan halves, chopped pecans, and vanilla extract. Do not stir again; allow the temperature to come down to 170°F, about 15 minutes.
- Stir the mixture with a wooden spoon for about a minute to slightly let it cool; the mixture will still appear slightly glossy but will start thickening.
- Immediately dollop heaping tablespoons of the mixture onto the prepared sheet trays ensuring that the candies are not touching. Let them rest and harden for about 8 hours or overnight. Serve immediately.
Notes
- Use a candy thermometer to ensure the mixture reaches 236°F (soft ball stage) for proper texture.
- Employ both pecan halves and chopped pecans to add varied texture throughout the pralines.
- Cool pralines at room temperature for best texture; refrigeration accelerates but may affect mouthfeel.
- Sprinkle Maldon flake sea salt on freshly dropped pralines to enhance the sweet and salty flavor contrast.
- Avoid wax paper; use foil, parchment, or silicone mats to prevent melting or sticking.
- Store in airtight containers up to two weeks at room temperature, or freeze for up to two months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36pieces
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 10mg | 3% |
| Sodium | 26mg | 1% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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