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Pecan Pralines

I concocted my own recipe for these delectable Southern sweets by adjusting several others I tried. My family thinks these pralines have the perfect texture and just the right taste. Packaged in colorful tins, they make great gifts. -Pat Stevens, Granbury, Texas
  • Total Time
    Prep: 10 min. + standing Cook: 15 min.
  • Makes
    about 2 dozen


  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup milk
  • 8 large marshmallows
  • 2 cups coarsely chopped pecans
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • Dash ground cinnamon


  • Lightly butter two baking sheets or line with waxed paper; set aside. In a saucepan, combine the sugars, milk and marshmallows. Cook and stir over low heat until marshmallows are completely melted. Cook over medium heat, stirring occasionally, until a candy thermometer reads 234°-240° (soft-ball stage).
  • Without stirring or scraping, pour hot liquid into another saucepan. Add the pecans, butter, vanilla and cinnamon. Stir rapidly until mixture is thickened and creamy, about 3 minutes. Drop quickly by rounded tablespoonfuls onto prepared pans. Flatten slightly. Let stand until set. Store in an airtight container.
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  • destine
    Jan 18, 2013

    I usually make the Southern Pralines recipe submitted to TOH by Bernice Eberhart. However, this time I wanted something fast because I had a craving that I just had to satisfy asap. This recipe may not be authentic Cajun pralines as opined by okiekay, but they don't take as long to make as the traditional recipes and they taste really good. Good is good, people! I buttered the sides of my saucepan to prevent sugar crystals from sticking so I wouldn't have to use another pan. I also used more vanilla because I like the taste. It took me longer than the 15 minutes to cook them, but my stovetop is new and I'm still not completely used to it. These pralines tasted fantastic. Not at all fudgey. If you want a quick and easy recipe with delicious results, try this one. Just be sure to use a reliable candy thermometer and stir until you have a thick and creamy consistency.

  • KScales
    Feb 3, 2010

    To address TexasD's comment, the reason we suggest transferring the mixture to another saucepan and not scraping the sides is to avoid the pralines from becoming grainy due to possible sugar crystals on the side of the pan crystallizing. If you'd rather not transfer the mixture and just use the same saucepan, brush down the sides of the pan with a pastry brush dipped in warm water before adding the pecans and remaining ingredients.As for the comment about these not being authentic pralines due to the marshmallows, technically 'okiekay' is correct. But as the recipe description says, the submitter of this recipe developed her own recipe by adjusting several others. When we tested it, we felt it was close enough to a praline and kept the title of Pecan Pralines.I hope this clarifies your concerns.K. Scales, Taste of Home Test Kitchen

  • TexasD
    Feb 2, 2010

    What am I missing. WHY pour into another saucepan - why not just add the nuts, vanilla, etc to the one you cooked in?

  • okiekay
    Feb 2, 2010

    Real Cajun pralines do not have marshmallows in them. This recipe doesn't sound like pralines at all. It seems more like ingredients for fudge!

  • o10acgirl
    Dec 19, 2008

    No comment left