Indulge in the irresistible flavors of the South with this delicious pecan praline recipe. Easy to make and perfect for any occasion, this recipe will become a family favorite in no time.
Pralines were born in New Orleans, the original recipe brought in by the French and adapted by the Africans brought in to the kitchens of Louisiana.
Buttery and sugary, they're the perfect bite of delicious pecans encased in a sweet treat. Sort of a cross between fudge and a cookie.
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Why This Recipe
This is a common recipe, a vintage recipe in fact, that has stood the test of time. The addition of the marshmallows just adds that little extra 'Je Ne Sais Quoi' (I don't know what). It's an old fashioned recipe from the south.
Groceries you'll need: Ingredients
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add the butter, sugar, marshmallows and evaporated milk to a medium sized pot with a candy thermometer. Cook over medium-high heat.
- Step 2: Once the marshmallows have mostly melted add the chopped pecans and stir. Bring the mixture to hard ball stage.
- Step 3: Once there, add the vanilla and turn off the heat. Keep stirring.
- Step 4: Once cooled slightly, the candy mixture will have lost its gloss look, start spooning onto parchment paper.
Hint: Hard Ball Stage in candy making is 250°F-270°F. If you don't have a thermometer, try this trick. Drop a little of the candy into a glass of cold water. You can take this ball and still form it's shape. You can flatten it, so it's not quite super hard. Candy's like gummies and caramels are made to this temperature.
Recipe variations and substitute ideas
- Nuts - You don't necessarily have to use pecans, although this is the traditional way. You could use cashews, or almonds, or something else.
- Salt - you could sprinkle a little coarse salt on top before they've set up, for that little salty taste.
- Pecan Halves - instead of chopped pecans. Some people like to keep them whole.
- Heavy Cream - instead of evaporated milk.
- Corn Syrup - in place of the sugar.
Recipe Troubleshooting
- The mixture becomes too firm before you've managed to spoon it all out - you can place the pan back on the stove and warm it up again, let it melt back to the texture you need.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Only a saucepan, wooden spoon and candy thermometer is needed.
I have some affiliate links in the recipe card below, if you're interested.
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How to store leftovers
Store the pralines in a cool, dark area in an airtight container at room temperature for up to 2 weeks.
Mel's kitchen notes
Avoid wax paper when spooning out the homemade candy. The mixture is too hot and melts the wax paper a little, making it stick. Parchment paper is really the way to go, or even the non-stick side of aluminum foil.
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Pecan Praline Recipe
Video
Equipment
- 1 4.5 Quart Pot
Ingredients
- 8 Tablespoons Unsalted Butter
- 2 Cups Granulated Sugar
- 16 Each Large Marshmallows
- ½ Cup Evaporated Milk
- 1-½ Cups Pecans Chopped
- 1 teaspoon Vanilla Extract
Instructions
- Add the sugar, butter, marshmallows and evaporated milk to a medium saucepan and heat over medium-high heat. Stirring occasionally.8 Tablespoons Unsalted Butter, 2 Cups Granulated Sugar, 16 Each Large Marshmallows, ½ Cup Evaporated Milk
- Once the marshmallows are almost melted, add the chopped pecans and stir again.1-½ Cups Pecans
- Continue to cook until you reach hardball stage (250°F-270°F) - it's best to use a candy thermometer if you have one.
- Add the vanilla and turn off the heat. Keep stirring until you notice the mixture has thickened (in cooling) and the glossy shine has dulled somewhat.1 teaspoon Vanilla Extract
- Quickly spoon out onto a sheet lined with parchment paper. Allow to cool.
Nutrition
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