Homemade cookies, candy, and holiday treats are just a few of our favorite things, especially when we’re inspired by classic family recipes from our childhood. Sometimes we update these family recipes to make sure they are absolutely perfect, but we dare not touch this pecan praline recipe. Why? Well, everything has been perfect! If you’re anything like us, you have fond memories of pecan pralines during the holiday season, which is probably why we love gifting large boxes of pecan pralines to our friends and family—more Needless to say it made us a huge hit at holiday parties. Once you make these, you can’t wait to try them. So go ahead, have dessert before your meal. We won’t say it.
What are pecan pralines made of?
Pecan Praline is a Southern dessert traditionally made with sugar, corn syrup, milk, butter, and pecans. Our pecan praline recipe calls for essentially the same ingredients, but you don’t need to worry about adding corn syrup. We know not everyone is a fan. We do like adding a touch of vanilla for extra warmth and flavor. That’s what makes our recipes a little bit unique!
What’s the difference between candied pecans and pralines?
Candied pecans are pecans coated with egg white, spices, and sugar and roasted until crisp. Pecan pralines are more akin to candy – the nuts are the base of the praline coating. While both foods feature pecans, the two are actually quite different.
How long does it take for the pralines to harden?
After the pecan pralines are cooked, you have to be patient and wait for them to harden. It should not exceed 30 minutes! Resist the urge to put them in the freezer to speed up the hardening process – they may turn rock hard if you do. Let them sit at room temperature for best results.
You need a candy thermometer to make pecan pralines.Proper temperature is important when making this dessert, so we like to use Stainless steel candy thermometer.
Don’t have a candy thermometer? Neither did our grandparents! You can tell if your caramel is ready the old-fashioned way. Fill a drinking glass or bowl with cold water. Add a drop of caramel from the saucepan on the stove. For the softball stage, the caramel should form a small round ball in cold water. The caramel should be flat when it is removed from the water. Candy making is a science – it’s crucial to do it right!
Troubleshooting: Why Are My Pralines Not Hardening?
Temperature is critical to this dish! If the praline mixture doesn’t reach the correct temperature, your homemade treats won’t firm up properly.