Praline Pecans
Indulge in the irresistible sweetness and crunch of homemade Praline Pecans, a Southern-inspired treat that’s perfect for snacking, gifting, or topping desserts. This easy recipe combines buttery toasted pecans with a luscious praline coating made from brown sugar, granulated sugar, heavy cream, and a touch of vanilla for a rich, caramelized flavor. With just 10 minutes of prep and a simple stovetop technique, you’ll create glossy, perfectly coated pecans that harden into crisp perfection as they cool. Whether you’re adding these delightfully candied pecans to a charcuterie board or enjoying them straight from the jar, their decadent flavor and irresistible texture are sure to impress. Keywords: Praline Pecans recipe, candied pecans, easy Southern snack, homemade praline coating, toasted pecans dessert topping.
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Recipe Information
Ingredients
- 2 cups Pecan halves
- 4 tablespoons Unsalted butter
- 1 cup Brown sugar
- 1 cup Granulated sugar
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Spread the pecan halves in a single layer on the lined baking sheet. Toast them in the preheated oven for 10 minutes, stirring once halfway through. Remove from oven and set aside.
In a medium saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar, granulated sugar, heavy cream, and salt.
Bring the mixture to a boil while stirring constantly to prevent burning. Once it starts boiling, reduce heat to low and continue to stir and simmer for 15 minutes until the mixture thickens and coats the back of a spoon.
Remove the saucepan from the heat and quickly stir in the vanilla extract.
Add the toasted pecans to the mixture, stirring to coat them evenly with the caramel praline sauce.
With a slotted spoon, transfer the coated pecans back onto the parchment-lined baking sheet, spreading them out as much as possible so they don’t stick together.
Allow the praline pecans to cool completely at room temperature. As they cool, they will harden and form a crisp coating.
Once cooled, separate any pecans stuck together and transfer them to an airtight container for storage.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 139 mg | 6% | |
| Total Carbohydrate | 58.6 g | 21% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 55.7 g | ||
| Protein | 3.0 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 199 mg | 4% | |
*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.
