Prep Time
5 Mins
Cook Time
15 Mins
Stand Time
20 Mins
Makes about 8 cups

For a sweet treat, try these Praline Pecans. Be sure to use a heavy saucepan, and work quickly when spooning the pecan mixture onto the wax paper.

How to Make It

Step 1

Stir together first 5 ingredients in a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring constantly. Boil, stirring constantly, 7 to 8 minutes or until a candy thermometer registers 234°.

Step 2

Remove from heat, and vigorously stir in pecans. Spoon pecan mixture onto wax paper, spreading in an even layer. Let stand 20 minutes or until firm. Break praline-coated pecans apart into pieces. Store in an airtight container at room temperature up to 1 week. Freeze in an airtight container or zip-top plastic freezer bag up to 1 month.

Ratings & Reviews

BamaBelle58216's Review

June 30, 2009
This is easy to make and a great gift for others for the holidays. They are really addictive so make plenty for others and yourself!!

lilisweet's Review

December 18, 2012

pegaluma's Review

December 08, 2010
Excellent! I was already familiar with soft ball stage but didn't know what temp that was so I added that info to my printed recipe. Whenever making candy patience and stirring is a necessity. Don't try to do two things at once! I will be using this as part of my neighbor goody-gift this year.

Pat437's Review

November 15, 2011

Westtexasmom's Review

August 04, 2013

LovetocookinPA's Review

May 06, 2012
I only had 1 1/2 cups of pecan halfs. I toasted them first. Pre-heated toaster oven to 350 degrees and toasted them for 2 minutes and then dropped the temp down to 200 degrees to toast for 1 minute. Perfectly toasted. Use cooking spray and foil so the nuts don't stick. Then I cut the recipe proportionally. I also added 1/4 tsp. pure vanilla extract and half and half instead of milk. I also added a couple of dashes of salt. I was trying to replicate those pralines I had in New Orleans. The women would sell bags of them on the side of the road. They were the best! But this is a close second.

JodyGreiber's Review

March 31, 2012
AWESOME! As a child I absolutely loved (ok, I still love) pralined pecan ice cream, so I thought I'd give this a try. It is SUPER easy and I didn't have a candy thermometer, so I just CONTINUALLY STIRRED for 7 minutes as it was softly boiling. I didn't toast the pecans and it turned out really good still, just a little soft. The coating was just enough, actually plenty. YUMMY!! Once you put it on the cookie sheet - LET IT BE - don't play with it, or the coating will flake away. I vacuum sealed 1 cup portions and froze them so we could enjoy them over time (on top of/mixed into vanilla ice cream - of course!) If you don't put them away, you will eat them all up! I never rate things, but I just had to rate these because they are so yummy and very easy to make. Enjoy!!

Tanya513's Review

December 13, 2009
I love this recipe. I have made this for the past 4 or 5 years for Christmas gifts. The teacher love this.

SorkaSpellbound's Review

December 14, 2010
Good recipe for an old time southern favorite. Only reason I didn't give it 5 stars is that the coating isn't as light as I would like.