Soft and buttery with toasty nuts, nutmeg pecan pralines are a fantastic holiday candy! Homemade candy makes great gifts and dessert.
Okay I'm sure this recipe will get the discussion going! People pronounce pecan and praline all different ways. There are also different types of pralines. This recipe is considered American pralines, where pecans are folded into soft caramel.
Looking for a little less of a technical-minded candy making session? Raw Cacao Chocolates don't need to be tempered if you don't want. Maple Syrup Snow Candy is something the kids look forward to on snow days! The candy all looks great nestled in with Sourdough Christmas Sugar Cookies.
Key Ingredients
Sugar - Both brown and white give us the texture and taste we are looking for.
Butter - I typically use unsalted butter in my baking recipes if I have it.
Cream - Heavy whipping cream (whatever you'd use to make whipped cream where you are) is necessary when making caramel.
Pecan Halves - Yes, they can be pricey sometimes, but the halves really make for a show-stopping display!
How to Make Praline Pecans
***See recipe card below for precise measurements and instructions.***
Step 1: Melt butter and sugar, stirring constantly.
Step 2: Stir in cream and watch out for it to foam up.
Step 3: Bring to a boil, then reduce heat and check for soft ball stage.
Step 4: Remove from heat and stir in pecans and vanilla.
Step 5: Make sure all the nuts are coated.
Step 6: Spread into desired size and shape on a lined baking sheet (below).
FAQs
Yes! Candy making absolutely needs a thermometer. You will want to have a deep fry or candy making thermometer on hand to see at least 5°F increments. If you're feeling fancy, an infrared thermometer from the toolbox also works! Remove from heat as soon as you get into the 235°F range, making sure you don't go above 240°F.
This version of American pralines requires you get your caramel to "soft ball stage." This means you will still have a soft, smooth, melt-in-your-mouth caramel. Once you go past that you start getting super sticky and into hard candy types, which we don't want here. Soft ball is considered 235-240°F so remove your pot from the heat right when you hit 235 because then stirring in the nuts will keep it from rising up too high.
Of course! Pecans are the traditional type used in pralines, but you can "praline" any type of nut. Walnuts are great because they are also somewhat soft, like pecans, so the entire candy is a delectably soft treat. I do recommend using pecan or walnut halves, not pieces. They just look better and really make it feel like a fancy treat!
Photos by Dante from Shire by the Sea
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Nutmeg Pecan Pralines
Equipment
- Candy Thermometer
Ingredients
- 1 ½ cups granulated sugar
- ¾ cup brown sugar
- 1 cup butter
- ½ cup heavy cream
- 1 teaspoon grated nutmeg
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 ½ cups pecan halves
Instructions
- Line a baking sheet with parchment paper - do not skip this step and do not use foil!
- Combine sugars, butter, cream, nutmeg, and salt in medium saucepan and heat on medium. Stir constantly. Bring to a boil.
- Reduce heat to low. Stop stirring and heat until thermometer reads 235°F.
- Remove from heat.
- Add the pecans and vanilla extract and stir until incorporated and mixture begins to thicken.
- Pour out on baking sheet with parchment paper, a few tablespoons at a time. Space by a few inches.
- Let cool at room temperature for at least an hour.
- Store in a lidded container in the fridge or freezer.
Notes
- Use parchment or possibly silicone on your trays. Foil WILL stick and you won't be a happy camper! You can easily peel the parchment off so your candy keeps its shape.
- Always use a candy thermometer when making candy. You are looking for "soft ball stage" here which is 235-240°F.
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