Texas Pralines

The Pecan Tree is the state tree of Texas, and in 2001 the State Legislature named the pecan the Official State Health Nut. When it comes to pecans, Pecan Pie comes to mind for a lot of folks. For me it’s Pralines. They’re a confectionary treat, made of two types of sugars and the notorious pecans.

I love to make them, but have to pass out the majority of the delicious candies otherwise I will eat them all! Last week I made a praline package for “First Responder Day” and shared them with my local police department.

Before you start

Step 1

When making pralines, I have found using silicone molds results in the best formed and similar sized candies. I highly recommend this option. Alternatively, you can use flat silicone baking mats or a parchment-lined baking sheet. However the pralines will spread when cooling and you’ll have varying sizes.

First, I gather all the ingredients together on the counter. Premeasure the butter and vanilla, because you will need to add quickly in a later step. Adding bourbon is optional.

You will need approximately four mats, pans, or parchment paper, and a candy thermometer.

A complete list of the ingredients can be found at the end of this blog.

Step 2

In a heavy 2-quart saucepan, combine the first six ingredients by stirring together both sugars, buttermilk, heavy cream, corn syrup, and salt. Place pan over low heat, stirring constantly until sugars are melted and mixture is smooth. This is approximately 5 to 8 minutes.

Step 3

Attach a candy thermometer to the side of the pan. Increase heat to medium-high. Bring mixture to a full boil until the thermometer reaches 230˚F to 240˚F to soft ball stage (240˚ worked for me), 10 to 12 minutes. Remove from heat; let it cool down to 220°F, 6 to 8 minutes. Stir often while cooling.

When it reaches 220°F, vigorously stir in butter and vanilla. Continue stirring until the mixture turns creamy and opaque. Then stir in pecans and bourbon (optional), and quickly spoon out ¼-cup portions into silicone molds or on prepared baking sheets. I use an ice cream scooper. The candy will get hard fast, so work quickly.

Step 4

Rest and Enjoy

Let the pralines rest on the countertop until completely cool, about 1 hour.

This is how it should look after an hour. Serve immediately, or wrap in wax paper or plastic wrap. Store in an airtight container for up to 1 week. They freeze well.

1 - 1/2 cups granulated sugar
1 - 1/2 cups packed dark brown sugar
1/2 cup whole buttermilk
1/2 cup heavy cream
2 tablespoons light corn syrup
1/2 teaspoon salt
3 tablespoons cold unsalted butter, chopped at room temperature
2 teaspoons vanilla extract
2 - 1/2 pecan halves
2 tablespoons (1 oz) bourbon (optional)

The above steps are my tried and true method. The first time I made these, I did not have a candy thermometer and they didn’t set. So I had to put all the pralines back into the pan and boil again to reach the right temperature. I’ve made them without silicone round molds, although delicious, they came out in various sizes.

I hope you enjoy this recipe and make it your own.

Thank you to my daughter Victoria for editing this article.