Southern Vanilla Pecan Pralines are that classic old-fashioned candy you’d find cooling on wax paper in grandma’s kitchen—sweet, buttery, a little grainy in the best way, and packed with toasted pecans. They’re simple, nostalgic, and dangerously snackable.
Description
These pralines are soft-set candies made with sugar, cream, butter, and vanilla, folded with plenty of pecans. The magic happens when the syrup cools just enough to turn creamy instead of hard, giving you that signature Southern texture.
Who this recipe is for
This one’s for lovers of vintage Southern sweets, holiday candy makers, church-supper dessert tables, and anyone who wants an easy no-bake treat that feels special without being fussy.
Why it’s great
You only need one pot, no thermometer if you’re careful, and about 20 minutes. The vanilla gives warmth, the pecans add crunch, and the buttery sugar base melts in your mouth. It’s a recipe that feels passed down, not trendy—and that’s the charm.
Ingredients
You’ll need granulated sugar, light brown sugar, heavy cream or evaporated milk, unsalted butter, pure vanilla extract, a pinch of salt, and plenty of pecan halves or pieces.
Kitchen equipment needed
A heavy-bottom saucepan, wooden spoon or heat-safe spatula, baking sheet, parchment or wax paper, and a spoon for dropping the pralines.
Instructions
In a saucepan over medium heat, combine the sugars, cream, butter, and salt. Stir constantly until everything melts together and comes to a gentle boil. Let it boil for a few minutes until the mixture thickens slightly and looks glossy. Remove from heat, stir in the vanilla and pecans, then let the mixture cool just until it starts to lose its shine. Working quickly, spoon small mounds onto parchment paper and let them set completely.
Tips for perfect pralines
Don’t rush the cooling step—too hot and they’ll spread, too cool and they’ll harden in the pot. If that happens, gently rewarm and try again. Toasting the pecans lightly beforehand adds extra depth.
Storage
Store pralines in an airtight container at room temperature for up to a week. Separate layers with parchment to prevent sticking.
FAQ
If they turn out grainy, that’s normal and traditional. If they’re too hard, the mixture cooked a bit too long. Too soft usually means it didn’t boil enough.
Conclusion
Southern Vanilla Pecan Pralines are pure comfort—sweet, simple, and steeped in tradition. Make a batch once, and you’ll understand why they’ve been showing up at Southern gatherings for generations.
Enjoy!!!