Southern Pralines Recipe

Pralines are a classic Southern confection that are simple to make, yet make a very impressive and well-loved treat. Little Buddy stood close by today as we made a batch of these delicacies to take as presents for friends for later this weekend. While store bought presents are always nice, there is nothing as special as a homemade gift to share with friends and family to show how much you care.

And these buttery, delicious Southern Pralines definitely make everyone feel special!

Here’s how I make this classic favorite.

 

Melt one tablespoon of butter in 3-quart saucepan and swirl to coat bottom and sides.

 

Add in your brown sugar.

 

 

Then your granulated sugar.

 

 

And your half-and-half.

 

 

Next comes the rest of your butter.

 

Cook over low heat, stirring constantly, until all of the sugars dissolve and your butter melts.

 

Toss in your pecans and stir.

 

Bring to a boil over medium heat and cook until reaches 238 degrees (soft ball stage) on the candy thermometer. Remember to stir occasionally.

 

 

 

 

 

Scoop out and place onto waxed paper to dry.

 

Southern Pralines Recipe 1

 

Southern Praline Recipe

Southern pralines are a classic treat. This delicious praline recipe is a family-favorite.
4.75 from 4 votes

Review Recipe

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Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 12 -15
Author: Robyn Stone | Add a Pinch

Ingredients

  • 4 tablespoons butter
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup granulated sugar
  • 3/4 cup half-and-half
  • 2 cups pecans
  • 1 teaspoon vanilla

Instructions

  • Melt one tablespoon of butter in 3-quart heavy saucepan. Swirl to coat the bottom of the saucepan.
  • Cook brown sugar, sugar, half-and-half and remaining butter in the saucepan over low heat, stirring constantly, until the sugars dissolve and the butter melts.
  • Stir in pecans and cook over medium. Allow to boil for 3 minutes, stirring often, until a candy thermometer reaches 238 degrees, the softball stage.
  • Remove from heat and stir in vanilla. Stir for about 3 minutes until thickened.
  • Scoop tablespoons of pralines onto a baking sheet lined with waxed or parchment paper. Allow to dry for about 3 more minutes.
  • Store in an airtight container.
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Enjoy!

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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28 Comments Leave a comment or review

  1. One of my favorite candies, next to divinity. Looks like I’ll be getting my candy thermometer out!!!!!! Robyn,these looks fantastic – thanks!

  2. I shared this recipe on my FB page and my niece made them. Here is her comment. “So, I tried this recipe. I had never made candy before, so it was more like an experiment. I did not understand how much temperature mattered. I had a few oops batches with the hardness, but the taste was delicious. These are probably the best pralines I have ever eaten.” This comment from a young mother born, raised and living in the south!

  3. These look amazing! I needed another candy to make for the church flea market next month & I know I have now found it. Thank you so much!!!! These remind me of summers in Georgia when I was little. Hoping to give my kids the same memories.

  4. Just made these on a whim, very tasty. Didn’t have half&half on hand so just used whole milk and they still came out great. Thanks for the recipe!

  5. Robyn – thank you so much for sharing this recipe. It was perfect. I always have half and half on hand for my coffee, but do not always have evaporated milk in the pantry. These turned out so nice. Great color and wonderful flavor.

    There are just two of us in the house so we do not always want dozens of cookies, candies, etc., and I was able to make 12 patties using your recipe. Needless to say they did not last long.

    Happy Holidays,
    Catherine

    1. I’m not an expert, but I believe it would be Fahrenheit because if you convert 238 from Fahrenheit to Celsius you come up with 460 degrees (rounded). Other candy recipes I’ve seen hover around the mid-200 range, such as this one.

  6. Your recipe is the only praline recipe I have ever gotten to work. I was ecstatic. Most of the instructions are terrible- a lot of the people who write them forget that candy making is hard! And not everyone has been doing it for years. So they leave a lot of important details out. Thank you for being so thorough!!

  7. These are addictive. I have made other pralines that were good, however the recipes called for all brown sugar and regular milk. The blend of sugars and the half and half gives these pralines any extra rich taste. I hope I am not tempted to make them a lot. I AM DIETING!!! LOL

  8. It’s surprisingly easy to make this recipe for pralines. I compared it with a recipe for Mexican pralines and these are easier! I think I burnt the sugar by cooking over medium heat but they have a wonderful flavor.

  9. I know this is an older recipe post but mine came out a little darker than I was expecting. Could that be related to the type of brown sugar? Or having put sugars, half and half, butter all in at once?

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