24 Servings
Prep Time 10 minutes
Cook Time 0 minutes
Cool 30 minutes
Total Time 40 minutes

Pralines are an easy, but delicious treat made with butter, sugar, cream, toasted pecans, and vanilla. They’re sweet, crunchy, candy-coated perfection!

Pecan Praline is an irresistible treat that’s surprisingly easy to make in your own kitchen. Instead of running to the candy shop, you can make your own Homemade Candy in under an hour. For another praline inspired recipe, try our Easy Pecan Praline Toffee Bites.

Pralines in Christmas box


Authentic Pralines are wonderfully easy to make and unbelievably tasty. The crunchy pecans and caramelized candy coating come together perfectly in the heavy cream base. While the pecan halves bring a nice texture to the recipe the sugary base is easy to bite into.

Pralines ingredients in pot

The candy-making process goes by quite quickly and is all combined in one pot. As long as you pay attention to a few key directions to make sure the candy coating reaches the right temperature they’ll turn out perfect every time. 

Pralines are great homemade sweets to make people for the holidays to get them in the spirit of the season. To package them up put the traditional praline in a gift box or gift baskets. In the packaging make sure you separate each layer of pecan candy with wax paper so that they don’t get stuck together. You can package them with other candies like Chocolate Fudge and Handmade Caramel for the perfect gift.

Pralines boiling in pot


The history of Pralines begins in France. Originally French Pralines were made with single almonds coated in caramelized sugar. The cream-based pralines we know now were started in Louisiana. French settlers brought the candy to the south where pecan trees were plentiful. There, the American confections we know today were developed. 



  • Prep time: Line two baking sheets with parchment paper so the candy doesn’t stick to the pan. Set them to the side so that they are ready to go when you finish the candy mixture. 
  • Praline mixture: Put a large pot on the stove over medium heat, and add butter, granulated sugar, brown sugar, heavy cream, and pecans to it. Stir all the ingredients together. Continue stirring as you bring the mixture to a boil. Check the temperature with your candy thermometer as the mixture is boiling. Once the temperature reaches between 234 and 240 degrees F. Take the Pot from the heat and stir in the vanilla extract.
  • Form: Scoop the mixture onto parchment paper-lined baking dishes. Drop by spoonfuls, and make sure each candy is about 2 inches apart so they don’t get stuck together. Put the pans in the fridge to harden for 30 minutes to 2 hours before eating or packaging the candies.

Pralines on cookie sheet


  • Chocolate Pralines: To add some rich chocolate flavor to the Pecan Pralines, melt chocolate chips in the microwave and mix it with melted butter. Drizzle the melted chocolate over the Pralines before they harden to make delicious chocolate confections.
  • Nuts: You can add different nuts to the original recipe to go along with the pecans. Try mixing in chopped almonds, hazelnuts, cashews, or macadamia nuts. 
  • Peanut Butter Pralines: To make Peanut Butter Pralines, stir ½ cup of peanut butter into the mixture once you’ve brought it to the desired temperature. 
  • Coffee Pralines: For some rich coffee flavor, mix in espresso powder when you add the vanilla extract. You could also add whole espresso beans to the recipe. 



  • Serve: Let the Pecan Praline completely cool and harden in the fridge before you serve them. 
  • Store: Once they’ve chilled, you can store the candies in an airtight container in the fridge or in a dry, cool place in the pantry. They’ll stay good for up to 3 weeks. 
  • Freeze: You can also freeze the Pralines for up to 3 months. Put them in an airtight container, freezer bag, or wrap them tightly in aluminum foil to store.

Pralines in Christmas box

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Pralines are an easy, but delicious treat made with butter, sugar, cream, toasted pecans, and vanilla. They're sweet, crunchy, candy-coated perfection!
Yield 24 Servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 40 minutes
Course Candy
Cuisine French
Author Sabrina Snyder


  • 1/2 cup butter
  • 2 cups white sugar
  • 1 cup brown sugar , packed
  • 2/3 cup heavy cream
  • 2 cups toasted pecans
  • 2 teaspoons vanilla extract


  • Line 2 baking sheets with parchment paper and set aside.
  • To a large pot add the butter, sugar, brown sugar, heavy cream, and pecans and stir well.
  • Stir well and bring to a boil.
  • Keep stirring until it reaches between 234 and 240 degrees on a candy thermometer.
  • Drop 1 tablespoon-sized scoops onto baking sheets, 2 inches apart.
  • Let fully harden for 30 minutes in the refrigerator before eating or storing in covered containers for holiday gifts.


Calories: 214kcal | Carbohydrates: 27g | Protein: 1g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 39mg | Potassium: 51mg | Fiber: 1g | Sugar: 26g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Homemade Pralines collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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