Pecan Praline Recipe

This Southern pecan praline recipe uses a few simple ingredients. Delicious sweet pecan halves are tossed on a baking sheet. You'll want more than one! 

– 2 ½ cups pecan halves (315 grams) – 1 ½ cups packed light brown sugar (300 grams) – 1 cup granulated sugar (200 grams) – 6 tablespoons unsalted butter sliced (85 grams) – 2 tablespoons light corn syrup (40 grams) – 1 cup heavy cream (240 ml) – 1 ½ teaspoons pure vanilla extract – ¼ teaspoon salt



Heat the oven to 350°F (180°C). Evenly distribute pecans on a baking sheet. Bake 6–8 minutes until aromatic. Allow to cool completely.


Reserve two large baking sheets. Blend brown sugar, granulated sugar, butter, corn syrup, and heavy cream in a large pot. Add a candy thermometer to the pot over medium heat.


Boil the mixture, stirring regularly with a wooden spoon. Once the mixture is boiling, stir gently until a candy thermometer reads 236°F (113°C; soft ball stage). 


Drop a tiny amount of the mixture into a small cup of ice water to test it, or use a candy thermometer. Squeezing a mixed ball should flatten it.


Mix vanilla, salt, and pecans after cooling. Stir with a wooden spoon for 3–4 minutes until the liquid thickens but is not too thick. Place tablespoons of mixture on baking sheets rapidly. 


Increase mixing time if the mixture is thin. Stir the mixture in the saucepan occasionally to avoid it solidifying when scooping. On the baking sheets, let cool for 1–2 hours at room temperature.


Also See: 

Soft Gingerbread Cookies Recipe