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Southern Pralines

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
    about 3-1/2 dozen


  • 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


  • 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.
  • Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage).
  • 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.
  • Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container.
Nutrition Facts
1 each: 121 calories, 6g fat (2g saturated fat), 11mg cholesterol, 31mg sodium, 17g carbohydrate (16g sugars, 0 fiber), 1g protein.

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Average Rating:
  • hammoncm
    Dec 10, 2015

    Delicious 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.)

  • chocoloco
    Dec 17, 2013

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

  • jmkasprak
    Jul 2, 2013

    I will add more pecans next time.

  • tpdlady_306
    Jun 22, 2012


  • destine
    Dec 23, 2011

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

  • destine
    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.

  • cleargelm
    Dec 15, 2011

    No comment left

  • ozeemo
    Feb 16, 2010

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

  • FriedaG
    Jan 31, 2010

    No comment left

  • lisapeters
    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.