Go Back

Pecan Pralines

Southern style pralines made with heavy cream.
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 18
Author: Cookie Madness


  • 3 cups light brown sugar 600 grams
  • 1 cup heavy cream
  • 2 tablespoons corn syrup
  • 1/4 teaspoon salt
  • 4 tablespoons butter
  • 2 cups pecan halves toasted
  • 1 teaspoon pure vanilla extract use a good double strength vanilla


  • In a 3 to 3 1/2 quart saucepan, combine the sugar, cream, corn syrup and salt.
  • Set pan over medium heat and bring mixture to a boil. Cook, stirring constantly with a wooden spoon, until mixture reaches 236 degrees F..
  • Remove from heat at 236 degrees and butter, but do not stir.
  • Let mixture cool to about 170 degrees F. then stir in pecans and vanilla.
  • Beat with a spoon by hand until candy is slightly thick and begins to lose its gloss.
  • Quickly drop heaping tablespoons onto a tray lined with parchment paper and allow candy to set.


To toast the pecans, lay them on a rimmed skillet and bake at 350 to 375 degrees F. for about 10 minutes.  If using small pecan halves, 350 is best.  If using large ones (like from a pecan store), 375. After the first 7 minutes, stir the pecans around and check to see if they are releasing their oils.  Smaller pecans may be toasted in just 7 minutes, while larger pecan halves may take up to 12.  If desired, toss the toasted pecans in a little salted butter and let cool.