Christmas Pecan Pralines
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A vintage Christmas classic that is ready for it’s comeback, these Christmas Pecan Pralines are a traditional Southern homemade candy that comes together with a handful of everyday pantry ingredients. They are deceptively simple to make and are a thoughtful homemade gift for the holidays (or a sweet treat to enjoy with the family).
Pecan Pralines Recipe
Y’all, you are in for a treat!
These pecan pralines are one of my favorite Christmas confections to make because they are so easy to whip up, but seem fancy and decadent, making them a great gift or cookie exchange option for the holidays.
I know they might seem intimidating but if you follow our foolproof recipe below and use a candy thermometer (a non-negotiable for me when making any candy), I guarantee you will be pleasantly surprised by your results.
(And one of the best things about this recipe is that if it doesn’t set up nicely the first time, you can reheat and try again! No need to scrap the whole batch like with other candy recipes.)
Our perfect pecan pralines are buttery and sweet, with a creamy sugar texture that has the perfect candied snap on the outside that gives way to a melt-in-your-mouth, fudgey-caramel texture on the inside. The warm, toasted pecans balance out the sweetness and add a chewy, substantial quality to the candies.
Snackable History Fact: Pecan pralines have deep roots in Southern confectionery traditions. They evolved from French-style sugar-and-almond candies brought to Louisiana in the 18th century, eventually shifting to pecans as the nut of choice thanks to their abundance in the region. Over time the recipe grew into a cultural staple across the American South, celebrated for its sweetness, simplicity and connection to home cooking.
Pecan Praline Recipe Variations:
- Swap all or half the pecans for chopped toasted walnuts for a slightly earthier flavor (or any other preferred nut).
- Sprinkle a pinch of flakey sea salt overtop for a salty-sweet edge. (This is my favorite brand of flakey sea salt.)
- Brown the butter before adding it to the pot for a nutty, toasted depth that complements the pecans.
- Replace the vanilla with maple extract.
- Add 1 teaspoon ground cinnamon to the sugar mixture for a warm spice note without overpowering the caramel flavor.
- Add 1 tablespoon bourbon after removing the mixture from the heat. It brings subtle caramel and oak notes that blend seamlessly with brown sugar.
- Fold in a handful of finely chopped dried cranberries or raisins for tartness, color and chew.
- Fold in 3 to 4 tablespoons lightly toasted shredded coconut along with the pecans for a touch of texture and a softer sweetness.
- Leave off the candy melt drizzle or swap out for another color combination. (Or use white chocolate!)
Pecan Praline Recipe FAQs
Why did my pralines turn grainy instead of smooth? Graininess usually means the sugar crystallized. This can happen if the mixture was stirred after it began boiling or if sugar crystals were left on the sides of the pot.
Do I have to use a candy thermometer? It is strongly recommended. Pralines depend on reaching the soft ball stage for the correct texture and guessing the temperature can lead to brittle or soft results.
Can I reuse pralines that didn’t set? Yes, you can reheat them gently in the pot with a tablespoon or two of evaporated milk and bring them back to 240 degrees, then repeat the cooling and beating steps.
How should I store pralines? Keep them in an airtight container at room temperature for up to one week. Humidity may soften them, so avoid refrigeration unless necessary.
For this recipe, I used Millican Pecan’s Pecan Pieces. I didn’t realize what a difference there could be between pecan brands, but these are so incredibly fresh and flavorful. They also have delicious snack options like the Sweet and Spicy Pecans which are perfect for the holidays. My next order, I’m trying their Pecan Butter and the Caramel Pecan Coffee! (And by the way, this is not sponsored – I just really love them.)
More Perfect Pecan Dessert Recipes:
- Pecan Brown Sugar Cookies with Brown Sugar Frosting
- Candied Pecans
- Caramel Pecan Dream Bars
- Sheet Pan Pecan Pie
- Pecan Brown Butter Layer Cake
- Cherry Pecan Pinwheel Cookies
- Caramel Pecan Syrup
- Pecan Pie Brownies
- Texas Chocolate Pecan Pie from The Soccer Mom Blog
- 5-Ingredient Pecan Pie Bark from Eazy Grub
Pecan Pralines Ingredients
- Granulated White Sugar
- Brown Sugar
- Evaporated Milk
- Butter
- Vanilla Extract
- Toasted Pecan Halves
- Red Candy Melts
- Green Candy Melts
Scroll down to the printable recipe card for full measurements.
Tip: Toast your pecans thoroughly; toasting deepens the nut’s natural oils and brings out a richer, rounder flavor that stands up to the sweetness of the praline base.
Tip #2: Sometimes I adjust the sugars and milk to yield a firmer candy (reducing to 1 cup each of white and brown sugar and 1/2 cup evaporated milk), so I’d recommend trying out the recipe below as written once and then if the next time you want to play with it slightly, you can try this adaptation.
Kitchen Tools You May Find Helpful
- Saucepan
- Measuring Cups and Spoons
- Candy Thermometer
- Wooden Spoon
- Cookie Trays
- Parchment Paper or Silicone Baking Liners
- Microwave-safe Bowls
- Piping Bags or Ziptop Bags
How to Make Christmas Pecan Pralines
In a heavy bottomed pot over medium heat, stir together the granulated sugar, brown sugar, evaporated milk and butter.
Bring the mixture up to a boil and let boil until it reaches 240 degrees on a candy thermometer. You want it to be the soft ball stage. (Avoid stirring as it boils to prevent crystallization of the sugar.)
Remove the pan from the heat and let cool for 5 minutes. (The candy should start to thicken around the edges but still be fluid.)
Next add in the vanilla and pecans.
Using a wooden spoon you want to beat the candy mixture until it is no longer shiny and it really starts to thicken up, at least 3 minutes.
Using a tablespoon drop the mixture onto a parchment lined tray.
Set aside until the candy has completely cooled and set up.
In a microwave safe bowl melt the red candy melts in 30 second intervals until smooth and melted.
Repeat with the green candy melts.
Place the melted red chocolate in a piping bag or ziploc bag with the corner snipped off.
Repeat with the green candy melts.
Drizzle the red and green candy melts over the praline.
Let the red and green candy set before storing or serving.
Pin this foolproof pecan praline recipe that looks beautiful and tastes even better:
Grab your free printable recipe card for our Christmas pecan pralines recipe:
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Christmas Pecan Pralines
Our perfect pecan pralines are buttery and sweet, with a creamy sugar texture that has the perfect candied snap on the outside that gives way to a melt-in-your-mouth, fudgey-caramel texture on the inside. A foolproof pecan praline recipe that looks beautiful and tastes even better.
Ingredients
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar
- 1 cup evaporated milk
- 6 Tablespoons butter
- 1 teaspoon vanilla extract
- 2 cups toasted pecan halves
- ½ cup red candy melts
- ½ cup green candy melts
Instructions
- In a heavy bottomed pot over medium heat, stir together the granulated sugar, brown sugar, evaporated milk and butter.
- Bring the mixture up to a boil and let boil until it reaches 240 degrees on a candy thermometer. You want it to be the soft ball stage. (Avoid stirring as it boils to prevent crystallization of the sugar.)
- Remove the pan from the heat and let cool for 5 minutes. (The candy should start to thicken around the edges but still be fluid.)
- Next add in the vanilla and pecans.
- Using a wooden spoon you want to beat the candy mixture until it is no longer shiny and it really starts to thicken up, at least 3 minutes.
- Using a tablespoon drop the mixture onto a parchment lined tray.
- Set aside until the candy has completely cooled and set up.
- In a microwave safe bowl melt the red candy melts in 30 second intervals until smooth and melted.
- Repeat with the green candy melts.
- Place the melted red chocolate in a piping bag or ziploc bag with the corner snipped off.
- Repeat with the green candy melts.
- Drizzle the red and green candy melts over the praline.
- Let the red and green candy set before storing or serving.
Notes
Tip: Toast your pecans thoroughly; toasting deepens the nut’s natural oils and brings out a richer, rounder flavor that stands up to the sweetness of the praline base.
Tip #2: Sometimes I adjust the sugars and milk to yield a firmer candy (reducing to 1 cup each of white and brown sugar and 1/2 cup evaporated milk), so I'd recommend trying out the recipe below as written once and then if the next time you want to play with it slightly, you can try this adaptation.
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 305Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 14mgSodium: 54mgCarbohydrates: 47gFiber: 1gSugar: 41gProtein: 2g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy pecan pralines recipe as much as mine does!
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