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Pecan Pralines

0 from 0 votes
Total Time: 1 hour 8 minutes
Author: The Cook


  • 2 cups pecan halves and pieces
  • 3 cups firmly packed light brown sugar
  • 1 cup thickened cream
  • ¼ cup butter
  • tablespoons glucose syrup
  • 1 teaspoon vanilla extract
  • wax paper


  • Preheat oven to 175°C. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 15 minutes).
  • Meanwhile, bring brown sugar and next 3 ingredients to a boil in a heavy Dutch oven over medium heat, stirring constantly. Boil, stirring occasionally, 6 to 8 minutes or until a candy thermometer registers 113°C (236°F) (soft ball stage). Remove sugar mixture from heat.
  • Let sugar mixture stand until candy thermometer reaches 65°C (150°) (20 to 25 minutes). Stir in vanilla and pecans using a wooden spoon; stir constantly 1 to 2 minutes or just until mixture begins to lose its gloss. Quickly drop by heaping tablespoonfuls onto wax paper; let stand until firm (10 to 15 minutes).


Chocolate-Pecan Pralines - Prepare as directed through to step 2. Add 30g unsweetened chocolate baking squares to sugar mixture. (Do not stir.) Proceed as directed in Step 3.
Café au Lait Pecan Pralines - Add 1½ tablespoons instant coffee granules with brown sugar in Step 2.
Bourbon-Pecan Pralines - Add ¼ cup bourbon with brown sugar in Step 2.
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