Old-Fashioned Pecan Pralines Recipe

If you’re anything like me, nothing beats a sweet Southern classic that brings a little nostalgia with every bite, and this Old-Fashioned Pecan Pralines Recipe absolutely nails that. Creamy, buttery, with just the right hint of caramel and crunchy pecans, these pralines are pure magic – and I’ll show you exactly how to get that perfect texture and flavor every single time. Stick around, because making pralines at home is easier than you think, and the results are fan-freaking-tastic!

this Recipe

Ingredients You’ll Need

Each ingredient in this Old-Fashioned Pecan Pralines Recipe plays a key role in creating that perfect balance of sweet, creamy, and nutty. When I shop for this, I always pick nice, fresh pecans and make sure to use evaporated milk—not sweetened condensed milk—for just the right consistency. Here’s the breakdown:

• Granulated Sugar: The backbone of sweetness, it helps caramelize the pralines just right.
• Light Brown Sugar: Adds a subtle molasses flavor that deepens the taste beautifully.
• Evaporated Milk: Gives creaminess without the heaviness of condensed milk; the key to smooth pralines.
• Butter: You can use salted or unsalted—both work wonderfully for richness and that melt-in-your-mouth texture.
• Vanilla Extract: Enhances all the flavors and gives it that warm, inviting aroma.
• Pecan Halves: Of course, the star ingredient—chopped pecans work too if you prefer smaller bites.

Variations

This Old-Fashioned Pecan Pralines Recipe is a great base, but I love experimenting with small tweaks depending on my mood or the season. Feel free to make it your own—it’s adaptable!

• Spiced Up: I once added a pinch of cinnamon and a tiny bit of cayenne pepper; the warmth and subtle heat complemented the sweetness surprisingly well.
• Nuts Swap: If pecans aren’t your thing, walnuts or almonds are fun swaps—I tried walnut pralines once, and they were a delightful twist.
• Dairy-Free Version: Use coconut oil instead of butter and full-fat coconut milk in place of evaporated milk; results are delicious, just a bit different texture.
• Chocolate Drizzle: After the pralines cool, drizzle with melted dark chocolate for an extra indulgent treat my kids begged me to make again!

How to Make Old-Fashioned Pecan Pralines Recipe

Step 1: Line Your Workspace and Prep Utensils

Before you start cooking, line a baking sheet with parchment paper or a silicone mat. Trust me, this saves you the headache of sticky cleanup later. Have a spoon or small scoop ready so you can drop your praline mixture once it’s ready—timing is everything here, so be prepared.

Step 2: Cook Sugars and Milk to the Right Temperature

In a heavy-bottom saucepan, combine the granulated sugar, brown sugar, and evaporated milk. Stir constantly over medium heat—this helps avoid burning and ensures your sugar dissolves evenly. I use a candy thermometer here, and I promise it’s worth it: cook until the mixture reaches 228°F, known as the “thread stage.” You’ll notice the syrup is thick but still pourable.

Step 3: Add Butter and Pecans, Then Keep Cooking

Next, stir in the butter and pecans. Keep the heat on medium and continue stirring regularly until the mixture hits 236°F (the “soft-ball stage”). This is crucial for that perfect praline texture—soft but firm when cooled. If you don’t have a thermometer, test a spoonful in cold water: it should form a soft but not sticky ball.

Step 4: Stir in Vanilla and Check the Texture

Remove the pan from heat and add your vanilla extract. Stir vigorously—the mixture will start to lose its shine and thicken as it cools. This step is where patience pays off. Some batches take a bit longer to thicken, but don’t rush it; the pralines will hold better if you wait until the gloss fades.

Step 5: Shape Your Pralines and Let Them Set

Quickly drop spoonfuls of the mixture onto your prepared baking sheet. I like using a cookie scoop for consistent sizes. Let them cool at room temperature until firm—this usually takes about 30 minutes. Once hardened, they’ll have that classic sandy texture with a melt-in-your-mouth center.

How to Serve Old-Fashioned Pecan Pralines Recipe

Garnishes

Honestly, these pralines shine on their own, but if you want to fancy them up, a light sprinkle of flaky sea salt adds a lovely contrast to the sweetness. I also like a little extra chopped pecans on top right after dropping the mixture; it adds crunch and looks beautiful.

Side Dishes

These pralines are a fantastic treat alongside a cup of rich coffee or a glass of cold milk. For a Southern-inspired dessert platter, pair them with banana pudding or sweet tea for an all-inclusive indulgence.

Creative Ways to Present

For parties, I like arranging these pralines in little cupcake liners or cute mini paper cups—makes them super easy for guests to grab and keeps things tidy. Another favorite is stacking them in a clear glass jar tied with a ribbon as charming homemade gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover pralines in an airtight container at room temperature, layered between sheets of wax paper to keep them from sticking together. They stay fresh and perfect for up to two weeks, though mine never last that long!

Freezing

If you want to freeze pralines, wrap each piece individually in plastic wrap and then place them in a sealed freezer bag. This way, they maintain their texture nicely and can last for a couple of months. Just thaw at room temperature before enjoying.

Reheating

Because these are best enjoyed at room temperature, I recommend letting frozen or refrigerated pralines sit out for 15–20 minutes before eating. Avoid microwaving, which can melt the texture and make them too sticky.

FAQs

Final Thoughts

This Old-Fashioned Pecan Pralines Recipe brings back memories of lazy afternoons in my grandmother’s kitchen, and I love how it creates that same joy every time I make a batch. It’s one of those recipes you’ll come back to again and again because it delivers exactly what you want in a traditional Southern sweet treat—creamy, nutty, and perfectly caramelized. Trust me, your family and friends will thank you for sharing these, so give it a try and enjoy every gooey, crunchy bite!

Print