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Southern Pecan Pralines

Southern Pecan Pralines

Southern Living SEPTEMBER 1997

  • Yield: 3 pounds


  • 1 tablespoon butter
  • 3 cups firmly packed brown sugar
  • 1 cup sugar
  • 1 teaspoon cream of tartar
  • 2 cups evaporated milk
  • 1/4 cup light corn syrup
  • 1 stick (1/2 cup) butter
  • 1 tablespoon vanilla extract
  • 3 cups coarsely chopped pecans, toasted


Coat sides of a Dutch oven with 1 tablespoon butter. Add brown sugar and next 4 ingredients. Bring to a boil over medium heat, stirring constantly until sugar dissolves (about 5 minutes). Cover and cook, without stirring, 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring occasionally, 10 to 12 minutes or until mixture reaches soft ball stage (234°). Remove from heat; stir in 1/2 cup butter and vanilla.

Beat with a wooden spoon 5 minutes or until mixture is creamy and begins to thicken. Stir in pecans. Working quickly, drop mixture by heaping tablespoonfuls onto lightly greased wax paper; let stand until firm.


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Southern Pecan Pralines recipe