Pecan Praline Candy
Indulge in the sweet, buttery crunch of homemade Pecan Praline Candy, a Southern classic that's perfect for satisfying your sweet tooth or gifting to friends. This easy recipe combines golden toasted pecans with a rich caramel mixture made from unsalted butter, granulated and brown sugars, heavy cream, and a fragrant touch of pure vanilla. The candy comes together effortlessly with just 10 minutes of prep and a short cooking time, reaching the perfect soft-ball stage for a melt-in-your-mouth texture. Bursting with nutty warmth and hints of toasty caramel, these homemade pralines set beautifully on parchment, making them as stunning as they are delicious. Whether you're craving a quick dessert or a holiday treat, this Pecan Praline Candy recipe is a time-tested favorite that’s impossible to resist!
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Recipe Information
Ingredients
- 2 cups Pecans
- 1 stick Unsalted butter
- 2 cups Granulated sugar
- 1 cup Brown sugar, packed
- 1 cup Heavy cream
- 1 teaspoon Pure vanilla extract
- 0.25 teaspoon Salt
Instructions
Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Remove from heat and set aside.
In a medium, heavy-bottomed saucepan, combine the unsalted butter, granulated sugar, brown sugar, and heavy cream.
Place the saucepan over medium heat and stir the mixture constantly with a wooden spoon until the sugars are fully dissolved and the butter has melted.
Attach a candy thermometer to the saucepan, ensuring it does not touch the bottom of the pan. Bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
Continue boiling until the mixture reaches 235°F (soft-ball stage). This will take about 10-12 minutes. Do not over-stir during this stage.
Once the mixture reaches 235°F, remove the saucepan from heat. Stir in the toasted pecans, vanilla extract, and salt until thoroughly combined.
Working quickly, use a spoon to drop dollops of the praline mixture onto the prepared baking sheet. Aim for about 2 tablespoons per praline.
Allow the pecan pralines to cool completely at room temperature for about 20-30 minutes until set.
Carefully remove the pralines from the parchment or silicone mat and store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
5294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 320.0 g | 410% | |
| Saturated Fat | 116.4 g | 582% | |
| Polyunsaturated Fat | 43.2 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 624.5 g | 227% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 602.0 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1112 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
