Chewy Texas Pecan Pralines
You’ll love this interediate-level recipe for chewy Texas Pecan Pralines! These are creamy and gooey, just like the one’s you’ll get at Lamme’s Candies™ in Austin, Texas.
And there’s no baking involved.
Making homemade pecan pralines is as fun as making microwave peanut brittle or homemade marshmallows!
Note: this is an intermediate-level recipe that requires exact times and temperatures; if you are not well-versed in candy making at home, you may have to try the recipe a few times before you get it right.
What is a praline?
In the South, a praline is typically a caramel-type pecan candy. Some are chewy and some are more brittle, but the essence of the praline is that it’s a cluster of pecans candy coated in a sugary, buttery concoction which generally doesn’t include chocolate.
Pecan pralines are usually served at state-wide Mexican restaurants at check-out, like El Fenix™ and El Chico™.
At these restaurants, you’ll find individually wrapped pecan candies and they’re usually a little brittle – not chewy.
Why this pecan candy recipe works
I’ve researched many praline recipes and generally, the ingredients and proportions are about the same; however, this recipe is timed EXACTLY, with detailed-instruction regarding the two key elements in making chewy Texas pecan pralines – time and temperature.
What you’ll need
You will need a candy thermometer for sure; make sure it’s an accurate one, too.
Pecan pralines are a wonderful “small dessert” – I usually make them around the Fall or at Christmas when Texas pecans are in season.
Other than that, you’ll need light brown sugar, granulated sugar, light corn syrup, butter, a pinch of salt, vanilla extract and pecan halves.
Yield
This recipe makes 12 – 14 pecan pralines, depending upon how big you scoop them out. If you’re making pralines for a big group, use 12 servings as a rough estimate per this recipe.
You’ll probably have one or two before you serve them:)
How to make chewy pecan pralines
- Put all the ingredients except the vanilla and pecans in a large dutch oven. Make sure to use a heavy-bottomed pan because we’re gonna heat the pecan candy mixture to 246ºF.
- Attach the candy thermometer to the dutch oven (make sure it’s not touching the bottom of the pan.)
- Bring the mixture to 246ºF for 3-minutes. Stir only 1-2 times.
- Remove from heat and let rest for 4-minutes. Do not stir during this time.
- At the 4-minute mark, add vanilla and pecans; mix with wooden spoon; oil tablespoon and scoop out onto a lightly oiled baking pan, oiled parchment paper, wax paper or a silicone baking mat.
Recipe tips you should read first
Candy-making is a science based on several factors. For best results, read the following tips before starting the recipe.
Minimal Sugar Crystallization
- Excessive stirring and agitation increases sugar crystallization. Crystallization is what causes some pecan pralines to be harder than others.
- When the sugar mixture is minimally stirred, the sugar forms millions of tiny crystals, which ensures the caramel-like candy will be smooth and creamy.
- Using a wooden spoon also helps minimize sugar crystallization, as well as using a low heat (low heat relative to candy-making.)
Corn Syrup
The inclusion of corn syrup (light or dark) into the pecan praline recipe ensures chewiness and body, and helps prevent sugar crystallization. Corn syrup helps give the candy a “caramel” texture.
Texture
- The texture of the pecan praline is determined by how the sugar molecules settle and cool. The more stirring and agitating results in larger sugar crystals which in turn, harden upon cooling.
- With minimal stirring, this recipe results in a chewy pecan praline. If you want a firmer praline, let the mixture sit one additional minute.
Time
- It doesn’t take long for this concoction to get to the boiling point of 212ºF, but it does take a little while to reach 246ºF. Keep the heat on medium and allow the mixture to increase in temperature on its own.
- If you turn the heat up, you run the risk of reaching the hard-boil stage (250ºF) and then, your pralines will be hard – not chewy.
Temperature
- The temperature is critical in the praline recipe. You want to keep the mixture in between the soft ball and firm ball stage for at least 3-minutes. The soft ball stage is 235ºF – 240ºF and the firm ball stage is 245ºF – 250ºF.
- Do not let the mixture get to 250ºF at any point. I did and the pralines turned out hard as a rock – like a hard candy.
There’s some famous candy makers in both Texas and Louisiana – in New Orleans, you’ll find Aunt Sally’s™ pecan pralines as a top seller and in Austin, Texas, you’ll find Lamme’s™ Candies as one of the favorites!
Cooking Tips
- Use an accurate candy thermometer
- Read the instructions 3 times; read the recipe notes 3 times
- This is an advanced candy recipe; if you’re not experienced with candy-making, be aware that exact times, exact temperatures and the humidity of the cooking environment may affect the outcome of the pralines.
- Do not let the sugar mixture get to 250ºF; keep it steady at 246ºF
- If you’re cooking on an electric stove, you may have to lift the dutch oven up off the heat occasionally – be sure and have some heavy duty hot pad because that pot gets hot!
Storage
- Store your pecan pralines in a dry container; place a piece of parchment or wax paper between layers
- Do not serve chewy pralines on a paper doily – and don’t ask me how I know this:)
- Pecan pralines will last for up to 10-days if properly stored.
Freezing
When stored in a freezer, air-tight container, pecan candies or pecan pralines will last up to 2 months in the freezer.
Variations
Use any nut you like: walnuts, macadamia, Texas pecans or a combination
These chewy Southern pecan pralines come together in no time and make a lovely hostess gift, dessert or just a sugary surprise!
Once you learn how to make these chewy Texas pecan pralines, you’ll be making these often! They make a great hostess gift, too!
Related recipes
- Microwave Peanut Brittle
- Homemade Marshmallows
- Cowboy Candy (Candied Jalapenos)
- Classic Southern Pecan Pie
- Texas Pecan Bars
- Louisiana Crab Puffs
- Original Texas Sheet Cake
- How to Season and Cook Southern Greens
- How to Season and Cook Purple Hull or Black Eyed Peas
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!
Chewy Texas Pecan Pralines
Equipment
- Large heavy bottom pan
- Candy thermometer
- Timer
- Wooden spoon
- Baking Sheet
- Parchment or wax paper -or-
- Silicone mat
Ingredients
- 1 cup pecan halves
- 4 tablespoons butter
- 1 cup light brown sugar
- 1 cup granulated sugar
- ½ cup heavy cream
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- spray oil for pan
- spray oil for spoon
Instructions
- Place large dutch oven on medium high heat; add butter, brown sugar, granulated sugar, heavy cream, corn syrup and salt; stir gently until sugars dissolve; USE A WOODEN SPOON AND DON'T STIR TOO MUCH4 tablespoons butter, 1 cup light brown sugar, 1 cup granulated sugar, ½ cup heavy cream, 2 tablespoons light corn syrup
- Place candy thermometer in mixture (make sure it's not touching the bottom of the pot); bring the mixture to a boil; allow the mixture to continue to cook until it reaches 246ºF; DO NOT STIR THE MIXTURE WHILE IT'S COOKING
- Once the mixture reaches 246ºF; cook it for 3 minutes; DO NOT LET THE MIXTURE GO ABOVE 246ºF; See Recipe Notes
- After 3-minutes, remove the dutch oven from the heat and let praline mixture sit, undisturbed for exactly 4 minutes. (during this time, spray oil on a big tablespoon and spray pan with parchment if necessary)
- At the 4-minute mark, add the vanilla and pecans; stir gently once or twice with a big wooden spoon; DO NOT OVERMIX1 teaspoon vanilla extract, 1 cup pecan halves
- Working quickly, spray oil on large tablespoon; scoop a tablespoon of the pecan mixture onto oiled sheet; repeat until all the mixture is gone (you may have to spray the spoon more than a few times)spray oil for pan, spray oil for spoon
Thank you for sharing these tips! Candy-making is very finicky and each cook’s tools and stove are different, so we appreciate your tip!
How to store and how long can they be stored?
In the post under Storage:
“Storage
Store your pecan pralines in a dry container; place a piece of parchment or wax paper between layers
Do not serve chewy pralines on a paper doily – and don’t ask me how I know this:)
Pecan pralines will last for up to 10-days if properly stored.
These turned out perfect!
Yes they did!!! Thank you!