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Southern Pralines Recipe
Southern Pralines Recipe photo by Taste of Home
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Southern Pralines Recipe

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This recipe is truly Southern, and it's been a family favorite for years. I've packed many a Christmas tin with this candy.
TOTAL TIME: Prep: 35 min. + cooling
MAKES:42 servings
TOTAL TIME: Prep: 35 min. + cooling
MAKES: 42 servings

Ingredients

  • 3 cups packed brown sugar
  • 1 cup heavy whipping cream
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon salt
  • 1-1/2 cups chopped pecans
  • 1/4 cup butter, cubed
  • 1-1/4 teaspoons vanilla extract

Nutritional Facts

1 each: 121 calories, 6g fat (2g saturated fat), 11mg cholesterol, 31mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 1g protein.

Directions

  1. In a large heavy saucepan, combine the brown sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally.
  2. Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage).
  3. Remove from the heat; stir in vanilla. Beat with a wooden spoon until candy thickens and begins to lose its gloss, about 4-5 minutes.
  4. Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container. Yield: about 3-1/2 dozen.
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Originally published as Southern Pralines in Country December/January 1997, p49


Reviews for Southern Pralines

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
hammoncm User ID: 7499102 239122
Reviewed Dec. 10, 2015

"Delicious treat....my only suggestion is that people at higher altitudes be sure and check their candy thermometer and make adjustments to the temperatures as suggested. Once candy is done, you need to work very quickly to place candy on waxed paper or candy will set up in the pan. After candy begins to firm up, I loosened candy from paper using a metal spatula, preventing problems with sticking to the paper (rather than buttering paper.)"

MY REVIEW
chocoloco User ID: 1876593 39683
Reviewed Dec. 17, 2013

"They didn't harden. Also make sure the waxed paper is buttered. I had a nasty mess."

MY REVIEW
jmkasprak User ID: 2880256 32175
Reviewed Jul. 2, 2013

"I will add more pecans next time."

MY REVIEW
tpdlady_306 User ID: 1278650 37883
Reviewed Jun. 22, 2012

"Yummy!"

MY REVIEW
destine User ID: 2519270 15825
Reviewed Dec. 23, 2011

"Correction to my previous review: I need to cut these into squares before they completely harden."

MY REVIEW
destine User ID: 2519270 8965
Reviewed Dec. 23, 2011

"I make these every Christmas. I follow the recipe exactly and they turn out perfect. I like lisapeters suggestion of spreading them in a pan and cutting them into squares when they harden. That's better than dropping the patties as fast as you can before they harden."

MY REVIEW
ozeemo User ID: 2101818 38876
Reviewed Feb. 16, 2010

"I made this for a Mardi Gras pot luck at work. People loved it!"

MY REVIEW
lisapeters User ID: 2378584 39681
Reviewed Nov. 14, 2009

"Terrific recipe. I butter a large cookie sheet and spread the candy, then cut into squares before it completely hardens. This is quicker than dropping patties, and squares are easier to pack and ship."

MY REVIEW
kandagross User ID: 1338304 38562
Reviewed Dec. 30, 2008

"I followed the recipe and the Pralines did not harden enought. Other wise they were good."

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