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If you have a sweet tooth, this Pecan Praline recipe is for you! An ooey gooey combination of sweet flavors and a crunchy texture, this recipe is perfect for any occasion.
Aren’t pecans the best? They are so delicious in every dessert! Some of my must try favorite pecan desserts are this delicious Butter Pecan Cake, these yummy Butter Pecan Cookies or this classic Bourbon Pecan Pie.
What is Pecan Praline?
Pecan desserts are some of my very favorites and this pecan praline recipe is a classic that everyone needs to have on hand! I love making this for holiday parties, brining it to family gatherings, and just whipping it up for a quick homemade treat.
Pecan Praline is a delicious candy dessert that is made with easy ingredients like sugar, brown sugar, and evaporated milk. The ingredients caramelize, and that’s when you add in the pecans and wait for them to cool. The delicious crunch inside the flavorful caramel is so delicious that you definitely won’t be able to stop at just one!
Ingredients to Make Pecan Praline
This pecan praline recipe uses simple ingredients that you probably already have in your pantry! Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.
- Dark Brown Sugar: Dark brown sugar brings in a delicious depth to the flavor.
- Sugar: This sweetens up this dessert.
- Evaporated Milk: The evaporated milk brings all of the ingredients together.
- Baking Soda: This not only enhances the brown color but also helps the other ingredients to caramelize.
- Butter: I used unsalted butter in this recipe.
- Vanilla: A splash of vanilla adds some additional sweet flavor to the pecan praline.
- Salt: The salt enhances all of the ingredients in the recipe.
- Pecans: The pecans are the star of the show! They add a delicious flavor and crunch to this yummy treat.
How to Make Pecan Praline
This recipe is easy, quick, and so delicious. You might want to double the recipe… It’s that good! Using a candy thermometer will help this recipe turn out perfectly.
- Prep: Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Boil: Add the brown sugar, granulated sugar, evaporated milk, and baking soda to a medium, heavy-bottomed pot. Bring to a boil over medium heat, then reduce to medium-low.
- Cook and Stir: Cook, stirring occasionally, until the mixture reaches 235-240 degrees Fahrenheit (soft ball stage) and remove from the heat.
- Add Pecans: Stir in the butter, vanilla extract, and salt until combined. Stir in the pecans and continue to stir for 2-3 minutes until the mixture begins to thicken.
- Drop and Cool: Carefully drop heaping tablespoon-sized scoops onto the prepared baking sheet and let them sit until cooled.
Tips and Tricks
This pecan praline is easy to make and should turn out perfectly every time. Here are some tips for you to try, especially on your first time making these!
- Use toasted pecans Instead: Make toasted pecans by spreading them evenly on a baking sheet and cooking at 350 degrees Fahrenheit for 10-12 minutes. Stir around a few times. Let cool completely before using in this recipe.
- What kind of pot should I use? Make sure that you use a heavy-bottomed pot! Using the right kind of pot will make your candy cook more evenly.
- Why is my Pecan Praline grainy? Sometimes, when any water droplets or even if it’s too humid, cooked sugar can turn grainy. This is really just a texture thing. The pralines will be perfectly safe and delicious. The best way to use crystalized, grainy pralines is to chop it up and add it to ice cream!
- Constantly watch the thermometer: Don’t walk away while the candy cooks. It takes a while until it doesn’t. Stay close to the stove and keep a watchful eye on that candy thermometer!
- Be ready to work quickly. The pralines set up very quickly once removed from the heat. Have your lined baking sheet and tablespoon ready to go. I sprayed my tablespoon with pan spray for easy scooping.
Storing Leftovers
- At Room Temperature: Store your pecan pralines in an airtight container at room temperature for up to 2 weeks. After two weeks or so, they will begin to crystalize and become dry instead of soft and creamy.
- Can you Freeze Pecan Pralines? Yes! Pecan pralines can be frozen and kept for up to 3 months in an airtight container. Thaw at room temperature for a few hours or overnight.
More Delicious Treat Recipes
Homemade candy and treats are so delicious and way better than store-bought ones! Check out these other homemade recipes that are delicious and perfect for any occasion.
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Easy Pecan Praline
Ingredients
- 1 ¼ cup dark brown sugar
- ¾ cup granulated sugar
- ¾ cup evaporated milk
- ¼ teaspoon baking soda
- ¼ cup unsalted butter
- 1 ½ teaspoon vanilla extract
- 2 dashes salt
- 2 cups toasted pecans
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Add the brown sugar, granulated sugar, evaporated milk, and baking soda to a medium, heavy-bottomed pot. Bring to a boil over medium heat, then reduce to medium-low.
- Cook, stirring occasionally, until the mixture reaches 235-240 degrees fahrenheit (soft ball stage) and remove from the heat.
- Stir in the butter, vanilla extract, and salt until combined. Stir in the pecans and continue to stir for 2-3 minutes, until the mixture begins to thicken.
- Carefully drop heaping tablespoon sized scoops onto the prepared baking sheet and let sit until cooled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
While I have made other candies, I wanted to try Pralines. I doubled the batch which may not be advisable, at least by me – took a long time to get to Softball stage. I used rough chopped pecans as well as whole. I think I over salted but it turned out to be a hint of salt in some bites. Maybe I’ll sprinkle some flaky salt on top next time. There will be a next time but I will stick to original proportions.
Thanks for the recipe Alyssa!
Sounds yummy. I just have a question, can these be dipped in chocolate afterwards?
Yes they definitely can!
I made this pecan cookies it turned out great. I didn’t had butter so I used coconut butter. It was very crumbley but I managed to got it to the shape that was supposed to be . Thanks for this lovely recipe.