Total Time:
45 min
20 min
10 min
15 min

about 10 servings

  • 1 1/2 cups sugar
  • 1 1/2 cups packed light brown sugar
  • 1/8 teaspoon salt
  • 3 tablespoons dark corn syrup
  • 1 cup evaporated milk
  • 2 tablespoons butter
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups pecan halves
  • Butter the sides of a heavy 2-quart saucepan. Put the sugars, salt, corn syrup, milk, and butter in saucepan. Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil. Continue to cook to a soft ball stage, approximately 236 degrees F on a candy thermometer. (If you do a cold water test, drizzle a drop of candy into a glass of cold water, the ball of candy will flatten between your fingers when you take it out of the water.) Remove from heat and allow it to cool for 10 minutes.

  • Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss. Quickly drop heaping tablespoons onto waxed paper. If the candy becomes stiff, add a few drops of hot water.

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4.5 34
i have a liquid mess<div><br /></div> item not reviewed by moderator and published
Delicious and easy to make! Thanks Paula! item not reviewed by moderator and published
Excellent recipe, as always, Paula. Thanks for sharing it. Hope you and yours have a most blessed holiday season. Around this house we say MERRY CHRISTMAS!!!!! item not reviewed by moderator and published
These remind me of when I was in Savannah. Soooooo good! Thanks again Paula! item not reviewed by moderator and published
If your pralines don't set properly and are gooey, you don't have bad pralines. What you have is an absolutely spectacular ice cream topping. Can't lose! item not reviewed by moderator and published
Wonderful recipe! I have made several batches over the past couple of weeks and they are delicious. I love the rich, buttery flavor! As good as any I have ever had in Louisiana (and I ate them by the dozens whenever I was down South. I let the candy boil after it reaches soft ball for about 4 minutes before shutting off the burner. The ten minute rest is a must, and I stir mine for about 3 minutes instead of 2 (and don't try to cheat with a hand mixer - it doesn't work!. You have to spoon fast and furious because they begin to dry very quickly. I live in the desert, and found that when I tried to make a batch when it had been humid and rainy for a few days, I had to re-boil them for a few minutes because they were not solidifying. item not reviewed by moderator and published
The flavor is good but mine set too quickly so I ended with a big mass of goo in the pan. I turned off the burner at the right temp. according to the termomether, I left them rest for 10 mins. and was only able to beat them by hand for 1 1/2 because they started solidifying very quickly. I don't know what I did wrong. item not reviewed by moderator and published
yum!!!! just finished making these with my 9 year old daughter. creamy consistency and lovely caramel color. didn't find the recipe to be difficult. it does take a little patience to wait for the candy to reach the right temp. used the water trick and worked perfectly. i think the key is to give it the full 10 minutes to cool prior to spooning on to paper. love all paula's recipes and i for one am glad it's full of sugar and butter! you go girl! item not reviewed by moderator and published
I was very happy that these came out so well...literally just like the ones my Mom made when I was young. My husband had never had them and he loves them! The recipe is very easy to make and having a candy thermometer makes it that much easier. The prep itself is quick and the most difficult part is waiting for them to cool! :- item not reviewed by moderator and published
I think this recipe was very easy to make, especially after I figured out the Candy test. I was in GA for Christmas and stopped at a place in the Underground Railroad Mall, downtown ATL. The pralines there was delicious. Now I know how to make myself. Yummy, and the co-workers and friends love them too. item not reviewed by moderator and published
This recipe was great. I live outside of New Orleans and was raised on these things. This was my first time making pralines, it was so much easier then I expected. The only negitive thing I would say is that I think ten minutes was a little too long for cooling I will go maybe five next time. My frinds and family loved these pralines. Thanks Paula Dean! item not reviewed by moderator and published
I thought I'd find the old recipe with Paula Deen. I'm not too impressed with the corn syrup, and I use usually use heavy cream. I guess she used half and half because of the more common availability. I'm not riskin my nuts on this one! item not reviewed by moderator and published
I do not like this recipe. I have a better one from a really old Betty Crocker cookbook. These take far too long to set. Im not sure if its because this calls for more corn syrup than mine or because it uses evaporated milk and mine uses heavy cream. I made my recipe a month ago and it was a hit, tastes exactly like River Street Sweets. This junk spread way too thin, and is taking forever to set. Pecans are way to expensive to waste these days. Skip this recipe and look for Betty Crocker's. Now I get to stay up late again tomorrow night to redo these for my work event Thursday. item not reviewed by moderator and published
Paula, This recipe is perfect! My son says better than the ones they sell for a mint on River Street in Savannah. I made some with pecans and some without to please everyone. If you like candy these are wonderful, just follow the recipe. I did have to stir them a bit longer as well to help the mixture cool so they wouldn't be too thin. I used a heavy stock pot so it holds heat longer than the newer lighter coated pans. Also, keep in mind this kind of candy turns out better on a sunny day. Perfect recipe in my book! item not reviewed by moderator and published
Awesome. I'm not exactly sure what they are supposed to taste like (having lived in California all my life) but these are just amazing. Creamy texture with a defined brown sugar taste. It took about an hour to cool and then another 30 mins of stirring before it set up. Next time I would wait even longer before spooning it out onto parchment paper because they spread more than I would have liked. I also added about an extra cup of pecans because I seemed to end up with too much of the candy part in the end. I cooked it to the "soft ball" setting on my thermometer and they came out soft and creamy. I think maybe I will cook them *just a tiny* bit longer next time so they become a more of a mound than a puddle. Really great recipe. item not reviewed by moderator and published
I thought this was a pretty good recipe. It did take a bit longer than two minutes stirring after adding the pecans and vanilla to become, not glossy, but that isn't that big of a deal. This is just like my grandmother's pralines. item not reviewed by moderator and published
Really good item not reviewed by moderator and published
We moved to Portland, Oregon from Fort Worth, Texas. We had not had a decent Praline in 3 years. Bless their little hearts, Oregonians just didn't have a clue about this stuff...try finding good barbeque....but I digress. My daughter and I just made these and are making loud "mmmmm", and "oh yea" sounds as I type this with sugary fingers. Thanks, Paula!! item not reviewed by moderator and published
I recently went to Myrtle Beach, SC &amp; tasted a praline in a candy store. They said they were known for the "World's Best Praline's". I asked how much they cost &amp; they said $15.98 per pound. I told them I would take half a pound and was disappointed to find that half a pound was only 3 pralines! When I found this recipe I figured I'd give it a try. Its tastes the SAME as the world famous expensive ones! I thought they were running thin after I beat them but they turned out nicely when I put them on the wax paper. I think I may add a little more pecans the next time because I like them nuttier. I did invest in a candy thermometer first &amp; was glad I did. I'm pretty sure I would've taken them off the stovetop too soon. I set the timer to let them sit for 10 mins. and I even used a wooden spoon as directed. I followed the recipe 100% and they turned out perfect. item not reviewed by moderator and published
I tried making these for the first time because I was gifted a candy thermometer and wanted to test it out. My friend and I got together and tried this recipe and another one as well. I do not think you can top this recipe. They came out beautifully the first time. Nothing compares. They taste heavenly and creamy. You DO need work fast when it begins to harden. I would not double this recipe for that very reason. They would make wonderful gifts. Each recipe makes 17 or so pralines. For pictures or more information visit my blog post ( item not reviewed by moderator and published
this was my first time making candy and the receipe was a success! It was easy and the pralines have a sweet, buttery, creamy flavor that the ones from my favorite candy shop do. I did purchase a candy thermometer before trying this. It seemed like it took a long time for the termperature to rise to 236 degrees F and it also seemed to take a long time for it to thicken. However, patience is a virtue! The candy is delicious. I'll make this again! item not reviewed by moderator and published
Does anyone have the recipe for French pralines? French pralines are not made of pecans but almonds: Any suggestions will be appreciated, thanks! item not reviewed by moderator and published
I am glad that I went out and bought a candy thermometer, though. Being a novice candy maker, I would have taken it off of the stove much too soon. They turned out perfectly, and they are delicious! item not reviewed by moderator and published
I have always heard how hard pralines were to make. I decided to attempt pralines on a humid rainy Louisiana day and I was super impressed. I went out and bought a brand new candy thermometer for $4 at Walmart. I did read other reviews on other praline recipes before attempting this recipe and I did not stir the praline mixture after it came to a boil. My pralines firmed up and I had many compliments on them. The flavor of the pralines were great and I will definitely be doing this again very soon. item not reviewed by moderator and published
I'm from south Louisiana and I grew up eating Parlines. I didn't have a recipe, because my grandmother never measured anything! Paula's recipe uses the same traditional ingredients that I'm used to having. (Everyone I know uses Evaporated Milk for Pecan Candy!!!) The only change I would make would be the amount of vanilla. One tsp was a little too much for my taste. Maybe 1/2 tsp next time! I will certainly use this recipe again. P.S. thanks for the tip about humidity. I was sure not to run my dishwasher or cook pasta while making my pralines. The consistancy was A+++! item not reviewed by moderator and published
I have never made pralines before but I have made other candies. I followed the recipe exactly and it turned out perfectly!! I think maybe the others had a problem because either they made it on a very humid day or they didn't beat it long enough. I was starting to think that it wasn't going to thicken up and no sooner did I think that than it was almost too stiff. I will totally make this again!! Thanks Paula!! item not reviewed by moderator and published
My family spent our summer vacation at beach near Savannah and these pralines are as good as the ones we had in Savannah.It did take a little over two minutes to harden enough to pour out though. item not reviewed by moderator and published
This recipe really caught my eye, but it just doesn't set up. I tried it twice thinking that I must have done something wrong on the first try, but never set up properly in candy form. I left it in the bowl over night and it hardened on top. But it was too runny to set up on wax paper in praline form even after I let it sit for an hour or so. I was very disappointed because it had really good flavor. If some of you who had success with it would tell me what you did, I would really like to try it again....I hate to be defeated. item not reviewed by moderator and published
So, I tried these to send to my mom for a mothers' day present, but I didnt have a candy thermometer, so I think I ended up taking the sugar off the heat before it was time, so it never got solid enough. I didnt want to waste all those pecans, sugar, etc, so I let the mix cool (it didnt get hard at all), added in 3 eggs, poured it into a pie crust and baked it up to make a makeshift pecan pie. Its still a bit extra sweet, and actually if I tried making pralines again, I would probably try a different recipe first. item not reviewed by moderator and published
I don't know why this is marked "Expert" it is just as easy as all the others! The taste is far superior and the candy is smooooooooth! I made every recipe for Pralines on this site and this one is hands down the best for flavor! My family loved them. Thanks! item not reviewed by moderator and published
These were the best of several recipes I tried from the food channel. They were easy and kept fresh for several days. They were easy to prepare, taking very little time. I can see where thaey would be a great last minute thing to prepare if a quick hostess gift is needed. I seem to usually have the ingredients on hand. item not reviewed by moderator and published
Taste really good, but I don't know if I would make these again. They don't seem to firm up. item not reviewed by moderator and published
very easy and simple and doesn't take long. item not reviewed by moderator and published
Wow, so disappointed. If you have a recipe use yours. This turned out terrible. after the liquid mess, it hardened and crumbled. Taste was ok, I have made much better. Also you do not need the Corn Syrup.   item not reviewed by moderator and published
These are very good pralines, yes...but did you have to go *there*?  Please leave your religion out of my kitchen - in other words, posts having anything to do with religion do not belong on a recipe/cooking forum, *bless your heart* item not reviewed by moderator and published
It's the corn syrup that is screwing this up. I don't know why she calls for it. The best thing to do is leave out that and the salt. item not reviewed by moderator and published

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