Dessert: United States – Alabama (Southern United States) – Pecan Pralines

Serving Size: 24

Approximate Time

Prep 15 min

Cook 12 min

Additional 45 min

Total 1 hr 12 min

Ingredients

- 2 cups (400 g) granulated sugar
- 1 cup (220 g) packed light brown sugar
- 3/4 cup (180 ml) heavy cream
- 1/4 cup (60 ml) light corn syrup
- 4 tbsp (57 g) unsalted butter
- 2 cups (200 g) pecan halves or coarsely chopped, toasted
- 1 tsp (5 ml) pure vanilla extract
- 1/2 tsp (2.5 g) baking soda
- Pinch of fine salt
- Parchment paper or silicone baking mat (for cooling)

Instructions

Short Description:
Creamy, buttery Southern pecan pralines — small, spooned candies made from caramelized sugars, cream, butter, and plenty of toasted Alabama pecans for a rich, melt-in-your-mouth finish.

Regional Notes:
This Alabama-style praline emphasizes a creamy, buttery texture and deep caramel flavor, often achieved with brown sugar and heavy cream rather than milk; locally sourced pecans are prominent and the candy is typically made in small artisanal batches to ensure a smooth, velvety finish.

1. Line a baking sheet with parchment paper or a silicone mat and set near the stove. Toast the pecans in a dry skillet over medium heat 3–4 minutes until fragrant, then remove and set aside to cool.
2. In a heavy-bottomed 3- to 4-quart saucepan, combine the granulated sugar, brown sugar, heavy cream, and light corn syrup. Stir gently to moisten the sugars before heating.
3. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to keep sugar from sticking. Clip on a candy thermometer and continue boiling until the mixture reaches the soft-ball stage, 236–238°F (113–114°C), about 8–12 minutes depending on heat and pan.
4. As soon as the mixture reaches the soft-ball stage, remove the pan from heat. Immediately stir in the butter until melted and incorporated.
5. Add the vanilla extract, baking soda, and a pinch of salt; the mixture will foam slightly when baking soda is added. Stir in the toasted pecans until evenly distributed.
6. Working quickly but carefully, drop spoonfuls (about 1.5 tbsp / 22 ml each) of the praline mixture onto the prepared parchment, spacing them about 1–2 inches apart. Use two spoons to shape and flatten slightly if desired.
7. Let the pralines cool at room temperature until set, about 30–45 minutes. Do not refrigerate, as rapid cooling can alter texture.
8. Store pralines in an airtight container layered with parchment at cool room temperature for up to 1 week.