Classic Pecan Pralines

Delightfully sweet alone, deliciously crunchy on top of ice cream.


  • 3 cups light brown sugar (firmly packed)
  • 1 cup whipping cream
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon salt
  • 1/4 cup butter (½ stick)
  • 2 cups pecans
  • 1 teaspoon vanilla extract
  1. Give the pecans halves a rough chop (should be a mixture of large, medium, small pieces).

  2. Bring to a boil the brown sugar, whipping cream, corn syrup and salt, stirring mixture constantly. This should take about 6-8 minutes, or until a candy thermometer registers 236 degrees (soft ball stage).

  3. Remove from heat. Add butter, pecans and vanilla. Stir constantly with a wooden spoon until mixture begins to thicken.

  4. Drop by heaping spoonfuls onto wax paper. Mixture will be very sticky. Let set, then enjoy!

I learned that working with a mixture like this requires careful attention, patience and a candy thermometer!

Recipe adapted from

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