Southern Pecan Pralines are pecans embedded in creamy brown sugar that slowly and luxuriously melt in your mouth. They’re easy to make, especially with a candy thermometer. So good, you’ll want to make these pralines again and again!
Combine the sugars, ¼ teaspoon salt, heavy cream, and cream of tartar in a heavy saucepan. Stir over low heat until the sugar dissolves, wiping the crystals from the sides of the pan with a rubber spatula.
Clip a candy thermometer to the side of the pan, being careful that it's not touching the bottom of the pan. Over medium heat, cook the syrup until the mixture reaches 239 °F (soft-ball stage), about 10 to 15 minutes.
Add the pecans. Cook, stirring constantly, for 2 minutes. Remove from heat, then stir in the butter, vanilla, and ⅛ teaspoon salt.
Beat until the mixture looks creamy around edges of pan. This happens very quickly but if you need to speed the process, put the saucepan in cold water while beating.
Using a medium cookie scoop, drop the candy in 2-tablespoon mounds onto a half sheet baking pan lined with a Silpat silicone mat or parchment paper.
When the pralines are cool and firm, remove them from the pan. If desired, place the pralines on squares of waxed paper and wrap individually.
Storage instructions: Pecan pralines can be stored in an airtight container at room temperature for up to one week.
Recipe Notes
If you don't have a candy thermometer, a digital thermometer is another good option. Just be sure it's not touching the bottom of the saucepan.