Pecan Pralines

There’s only one authentic style of Texas pecan pralines, and this is it.

  • Hands On Time: 20 mins
  • Total Time: 30 mins
  • Servings: 18
  • Yield: 18 pralinesJUMP TO RECIPE

It’s rare not to see flan, sopapillas (puffy pillows of fried flour tortillas drizzled with cinnamon and honey), and pecan pralines on Tex-Mex restaurant menus. But there’s only one authentic style of Texas praline.

It must be relatively flat, hard to the touch, and offer both a creamy and crispy sugar texture as it melts away on your palate. If you find someone peddling the chewy kind somewhere, it’s not the authentic Texas thing.

Pecan Pralines


  • 3 cups light brown sugar
  • 1 cup whipping cream
  • 2 cups pecan halves
  • 1 tsp. vanilla extract
  • Wax paper
  • 1/4 cup butter
  • 2 Tbsp. corn syrup


  1. Preheat oven to 350°F. Spread pecan halves onto a baking sheet, and bake for 5 minutes. Remove from oven, stir pecans around baking sheet, and place back into oven for another 5 minutes.pecan halves on baking sheetEMILY LAURAE/SOUTHERN LIVING
  2. Bring brown sugar, whipping cream, butter, and corn syrup to a boil in a heavy 4-qt. saucepan over medium heat, stirring constantly. Boil, stirring occasionally, 4 to 6 minutes or until a candy thermometer registers 236°F (soft ball stage). boiling pralines in sauce panEMILY LAURAE / SOUTHERN LIVINGRemove sugar mixture from heat. Let sugar mixture stand until candy thermometer reaches 150°F (20 to 25 minutes). Stir in pecans and vanilla using a wooden spoon; stir constantly 1 to 2 minutes or just until mixture begins to lose its gloss.pecans in sugar mixture for pralinesEMILY LAURAE / SOUTHERN LIVING
  3. Quickly drop by heaping tablespoonfuls onto wax paper and let stand until firm (10 to 15 minutes). spooning pecan pralines

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