Description

Delight in these classic Southern Pecan Pralines, featuring a rich, creamy brown sugar and butter syrup generously coated with crunchy pecan halves. This traditional Southern treat is perfectly sweet with a hint of vanilla, offering the ultimate indulgence in every bite. Simple to make and requiring minimal ingredients, these pralines are ideal for sharing or gifting.

Ingredients

1 cup brown sugar, packed
1/2 cup heavy cream
1/4 cup unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves

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Instructions

Prepare a Baking Sheet: Line a baking sheet with parchment paper or a silicone mat to prevent the pralines from sticking and to cool properly.
Cook the Sugar Syrup: In a medium saucepan, combine the brown sugar, heavy cream, unsalted butter, and salt. Place over medium heat and stir constantly until the sugar dissolves and the mixture comes to a boil. Continue to simmer for 3 to 5 minutes until the syrup thickens slightly, being careful not to burn.
Add the Pecans: Stir in the pecan halves and cook for an additional 2 to 3 minutes. This step allows the pecans to absorb some of the syrup while the mixture thickens further.
Add Vanilla Extract: Remove the saucepan from heat and stir in the vanilla extract thoroughly to infuse the syrup with rich flavor.
Spoon the Pralines: Using a spoon, drop small spoonfuls of the praline mixture onto the prepared baking sheet. Space them out to prevent sticking as they set.
Cool and Serve: Let the pralines set at room temperature for 30 minutes. Once they have hardened, allow to cool completely before serving for best texture and flavor.

Notes

Use a candy thermometer if desired to ensure the syrup reaches the correct stage for proper setting, typically around soft ball stage (235-240°F).
Store pralines in an airtight container at room temperature for up to one week.
For a nuttier flavor, lightly toast pecans before adding them to the syrup.
Pralines can be garnished with a sprinkle of sea salt to balance the sweetness if preferred.