Old-fashioned pralines are buttery, very sweet and a little fudgy, with crunch from the pecans. They're made on the stovetop, and the recipe hasn't really changed in a hundred years. The key is organization and working without distraction, so they don't seize faster than you can scoop them.
Good pralines are creamy, not chewy like caramel. The texture should be slightly crumbly at the edges but smooth in the center, and my tips and testing notes will ensure you get them right.
Vintage sugar candy
If there's ever been a confection that screams church cookbook and handwritten recipe card, it's this melt-in-your mouth praline recipe.
It's a unique candy that's hard to forget once you've had one. Think soft brown sugar fudge, with a creamy texture with pecans suspended throughout.
They are a true Southern classic, especially tied to New Orleans and the broader American South. I was in Savannah last year and had some again after years of tasting my first ones. There's a store famous for them, and they didn't disappoint. So it was a no-brainer to test them again and share with you, as it's the type of vintage recipe I live for.
Testing Notes
Use a candy thermometer. Especially if you're not experienced with this recipe. The sugar stage matters. Cook the mixture to 235 to 240°F, which is the soft-ball stage. Undercook it, and the pralines won't set properly and will be a chewy and sticky puddle. Overcook it, and they'll turn too grainy and crumbly.
Don't skip the rest period. After you hit the temperature, let the pan sit and reach 150°F (about 5-10 minutes) before stirring in your pecans and vanilla. This slight cooling helps the mixture thicken enough to hold its shape when you drop it, without seizing up on you immediately.
The beating phase is where most batches go wrong. You want to stir until the mixture just starts to lose its gloss and looks a little thicker and more matte, about 2 minutes by hand. This is the way to get that fudge-like texture we love.
Work fast once you start scooping. Have your parchment-lined baking sheets ready before you start cooking. I like to use a small cookie dough scoop; it's faster and more consistent than a spoon, and speed matters once the mixture starts to thicken; you don't have much time before it firms up.
If it starts looking dull and crumbly before you've finished scooping, add a teaspoon of hot water and stir to loosen it. This genuinely works and can save a batch.
Lightly toasted pecans give a deeper flavor and better texture. It's a small step that makes a noticeable difference. But it's imperative they're completely cooled down before you add them, so plan ahead.
Troubleshooting
Yes, using the cold water test. Drop a small amount of the hot mixture into a cup of cold water. If you can press it into a soft, flexible ball with your fingers, you've hit soft-ball stage. It takes practice but works reliably.
Why do my pralines look chalky or dull on top?
This is completely normal and just a sign they've fully set. Freshly scooped pralines look glossy, but develop a matte surface as they cool. Even commercial praline shops have this on their product.
Why did my pralines turn out too grainy?
Grainy homemade pralines are almost always a sign of sugar crystallization, usually from overcooking, not stirring enough during the cooking phase, or sugar crystals on the sides of the pot getting knocked into the mixture. Use a wet pastry brush to wipe down the sides of the pan if you see crystals forming, and make sure your thermometer is accurate.
They probably didn't reach the right temperature. If the mixture didn't hit soft-ball stage, the candy won't have enough structure to firm up. They'll also set more slowly on a humid day, so give them extra time before calling the batch a fail.
How to make Southern pecan pralines
Stir first, then boil undisturbed
Stir frequently at the beginning over low-medium heat until the sugar fully dissolves just before boiling.
Use a wet pastry brush to wipe down the sides of the pan if you see crystals forming, to prevent crystallization.
Once it starts to boil, stop stirring, place the candy thermometer and let it reach the desired temperature.
Let it rest before adding the pecans
This is an important step to allow the caramel to thicken slightly before starting to scoop.
It should reach 150°F.
Work quickly
Have the parchment paper ready and scoop uninterrupted. Then let them dry until not sticky with a more matte finish.
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Vintage Pecan Pralines Recipe (sweet and creamy)
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar, light or dark, packed
- ½ cup heavy cream or evaporated milk
- 4 tablespoons unsalted butter, cut into cubes
- large pinch of sea salt
- 1 teaspoon vanilla extract
- 2 cups pecans, plus about 20 pecan halves to decorate (optional)
Instructions
- Line a baking sheet with parchment paper or a silicone mat. Have a tablespoon or cookie scoop ready.
- In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar, 1 cup brown sugar, ½ cup heavy cream or evaporated milk, 4 tablespoons unsalted butter, and a large pinch of sea salt. Cook over medium heat, stirring occasionally, until the mixture comes to a boil. Wash down crystals that might form around the saucepan with a wet brush to prevent crystallization.
- Attach a candy thermometer and cook, stirring often, until the mixture reaches 235-240°F (112-115°C), soft ball stage. If you don't have a thermometer, test by dropping a little into cold water; it should form a soft ball that flattens when removed.
- Remove from heat and let cool for several minutes, until it reaches 150°F.
- Stir in 1 teaspoon vanilla extract and 2 cups pecans, and immediately beat with a wooden spoon for about 2 minutes until the mixture thickens slightly and looks slightly grainy but still glossy.
- Working quickly, drop spoonfuls of the praline mixture onto the prepared baking sheet. They will spread slightly and set as they cool.
- Top each with a whole pecan if you want to, before letting them cool completely until firm. Store in an airtight container at room temperature for up to a week.
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