Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/2 cups (250 g) pecan halves, toasted
- 1 1/2 cups (330 g) packed light brown sugar
- 1 cup (200 g) granulated sugar
- 3/4 cup (180 ml) heavy cream
- 4 tbsp (56 g) unsalted butter
- 2 tsp vanilla extract
- 1/2 tsp fine sea salt
- 1 tbsp (15 ml) light corn syrup (optional, for anti-crystallization)
Do This
- 1) Toast pecans at 350°F (175°C) for 8–10 minutes; cool. Line 2 baking sheets with parchment.
- 2) In a 3–4 qt heavy pot, combine sugars, cream, salt, and optional corn syrup. Stir over medium heat until dissolved.
- 3) Clip on a candy thermometer; boil without stirring until 236–238°F (113–114°C), about 8–12 minutes.
- 4) Remove from heat; let cool undisturbed to 220°F (104°C), 3–5 minutes.
- 5) Add butter and vanilla; beat vigorously 1–2 minutes until thick and slightly matte.
- 6) Fold in pecans; immediately spoon heaping tablespoons onto parchment. Set 20–30 minutes.
Why You’ll Love This Recipe
- Classic Texas flavor: deeply toasty pecans suspended in buttery, brown-sugar cream candy.
- Foolproof method: clear temperatures and cues so you know exactly when to stir, beat, and scoop.
- Fast to make: about 20 minutes on the stove, then a short set time.
- Perfect for gifting: beautiful, melt-in-the-mouth discs that travel well.
Grocery List
- Produce: None
- Dairy: Heavy cream, unsalted butter
- Pantry: Pecan halves, light brown sugar, granulated sugar, vanilla extract, fine sea salt, light corn syrup (optional)
Full Ingredients
Pecans
- 2 1/2 cups (250 g) pecan halves, toasted (roughly chop half if you like more even distribution)
Candy Base
- 1 1/2 cups (330 g) packed light brown sugar
- 1 cup (200 g) granulated sugar
- 3/4 cup (180 ml) heavy cream
- 1/2 tsp fine sea salt
- 1 tbsp (15 ml) light corn syrup (optional, helps prevent crystallization)
- 4 tbsp (56 g) unsalted butter, cut into pieces
- 2 tsp (10 ml) vanilla extract
Optional Finish
- Flaky sea salt, for sprinkling
Step-by-Step Instructions
Step 1: Toast the pecans
Preheat the oven to 350°F (175°C). Spread the pecan halves on a baking sheet and toast for 8–10 minutes, until fragrant and a shade darker. Cool completely. For a pleasant mix of texture, roughly chop half the pecans and leave the rest as halves.
Step 2: Prepare your pan and tools
Line two baking sheets with parchment paper or silicone baking mats. Set out a #40 cookie scoop or two spoons for portioning. Lightly butter a heatproof spatula or wooden spoon to minimize sticking. Clip a candy thermometer to a heavy 3–4 quart saucepan so the tip sits in the syrup without touching the bottom.
Step 3: Dissolve the sugars
In the saucepan, combine brown sugar, granulated sugar, heavy cream, fine sea salt, and the optional light corn syrup. Cook over medium heat, stirring constantly, until the sugars fully dissolve and the mixture looks smooth and steamy, 2–3 minutes. If sugar crystals cling to the sides, brush them down with a wet pastry brush.
Step 4: Boil to soft-ball stage (236–238°F)
Increase heat to medium-high and bring to a steady boil. Stop stirring. Let the mixture boil until it reaches 236–238°F (113–114°C), about 8–12 minutes. If the bubbles climb, briefly lift the pan off the heat to settle them, then return to heat. Soft-ball stage ensures the pralines set tender and creamy.
Step 5: Cool briefly to 220°F
Remove the pan from the heat. Do not stir. Let the syrup cool undisturbed to 220°F (104°C), 3–5 minutes. This short rest helps prevent graininess and gives you a little working time.
Step 6: Beat, then add pecans
Add the butter and vanilla. Beat vigorously with the buttered spoon or spatula until the mixture thickens, lightens slightly, and just begins to lose its glossy sheen, 1–2 minutes. Fold in the toasted pecans, working quickly so the candy doesn’t set in the pot.
Step 7: Spoon into pralines
Immediately drop heaping tablespoonfuls (or use a scoop) onto the prepared sheets, forming 2–2.5 inch rounds. If desired, press a pecan half on top of each. The mixture should flow just enough to make soft discs with slightly ruffled edges.
Step 8: Set, serve, and store
Let the pralines stand at room temperature until firm and matte, 20–30 minutes. Sprinkle with flaky sea salt while still slightly tacky, if using. Lift off the parchment and enjoy, or store as directed below.
Pro Tips
- Use a heavy, wide saucepan so the syrup cooks evenly and you have space to stir and fold in pecans.
- Calibrate your thermometer: water should boil at 212°F (100°C). At high altitudes, reduce target candy temperature by about 2°F (1°C) per 1,000 ft (300 m).
- Once the syrup boils, avoid stirring until you reach temperature—excess agitation can cause crystallization.
- If the mixture sets before you finish scooping, return the pan to low heat for 10–20 seconds to loosen.
- No thermometer? Use the cold-water test: a drop of syrup should form a soft, pliable ball in cold water.
Variations
- Bourbon-Vanilla: Add 1–2 tbsp bourbon with the vanilla for a warm finish.
- Maple Pecan: Replace 1/2 cup (110 g) of the brown sugar with pure maple sugar and add 1 tbsp maple syrup in place of corn syrup; finish with flaky salt.
- Cinnamon-Chile: Add 1 tsp ground cinnamon and a pinch (1/8 tsp) cayenne with the vanilla for subtle heat.
Storage & Make-Ahead
Store pralines in an airtight container at cool room temperature for 7–10 days. Layer with parchment to prevent sticking. For warm or humid climates, add a small sheet of parchment between every layer and keep in the coolest part of your kitchen. To freeze, wrap tightly and place in an airtight container for up to 2 months; thaw, still wrapped, at room temperature for 1–2 hours before unwrapping to avoid condensation. Pecans can be toasted up to 5 days ahead and kept in an airtight jar.
Nutrition (per serving)
Approximate per praline (1 of 24): 200 calories; Fat 12 g (Sat 4 g); Carbs 24 g (Sugars 21 g); Fiber 1 g; Protein 1 g; Sodium 60 mg.
