Dessert: United States – Mississippi, Southern United States – Mississippi Praline Pecans

Serving Size: 6

Approximate Time

Prep 15 min

Cook 20 min

Additional 45 min

Total 1 hr 20 min

Ingredients

- 1 lb (454 g) pecan halves, preferably local Mississippi pecans
- 6 tbsp (85 g) unsalted butter
- 1 cup packed (220 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (80 ml) heavy cream
- 1 tbsp (15 ml) light corn syrup (optional, helps smooth the caramel)
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (3 g) coarse salt, plus extra for finishing
- 1/4 tsp (1.2 g) baking soda
- Parchment paper or a silicone baking mat for cooling

Instructions

Short Description:
Crunchy, buttery praline-coated pecans made with locally sourced Mississippi pecans and a rich caramel sauce, then finished in the oven for a crackly, sweet shell.

Regional Notes:
This Mississippi version highlights locally sourced pecans and a buttery brown-sugar caramel that is baked onto the nuts to produce a distinct crunchy coating popular in the Southern United States. Unlike some stovetop-only pralines that remain soft, the brief baking step here yields a stable, glassy crunch favored in Mississippi candy traditions.

1. Preheat the oven to 325°F (163°C). Spread the pecans in a single layer on a rimmed baking sheet and toast 6–8 minutes, until fragrant. Remove and set aside.
2. Reduce oven temperature to 300°F (150°C) and line a second rimmed baking sheet with parchment paper or a silicone mat.
3. In a medium heavy-bottomed saucepan over medium heat, combine the butter, brown sugar, granulated sugar, heavy cream, and corn syrup (if using). Stir gently until the butter melts and the sugars dissolve.
4. Bring the mixture to a steady simmer and cook, stirring occasionally, 3–5 minutes until the mixture is noticeably thicker and glossy. If using a candy thermometer, cook to about 235°F (113°C) (soft-ball stage).
5. Remove the pan from the heat and immediately stir in the vanilla extract, coarse salt, and baking soda. The mixture will foam slightly and lighten in color.
6. Add the toasted pecans to the pan and stir quickly and thoroughly with a heatproof spatula to coat every nut evenly in the caramel.
7. Transfer the coated pecans to the prepared baking sheet, spreading them into a single layer and separating any large clumps so air can circulate around each piece.
8. Bake at 300°F (150°C) for 12–15 minutes, stirring gently every 5 minutes to ensure even browning and that the caramel sets to a crisp coating. Watch closely in the last few minutes to avoid burning.
9. Remove from the oven and immediately sprinkle a light pinch of extra coarse salt over the warm pralined pecans if desired. Let cool completely on the baking sheet (about 30–45 minutes) until the coating is firm and crunchy.
10. Break apart any clusters and store cooled praline pecans in an airtight container at room temperature for up to 2 weeks.