Maple Pecan Pralines

Maple Pecan Pralines

I don’t know what gets more southern than pralines: butter, sugar, and pecans! I feel like these tend to get a little more popular around Christmas time, but really they should be embraced year round. Today was my first time making them, and wow was it easy! I will say there is one extra kitchen gadget you need for this (candy thermometer) which I actually don’t have, but I made it work (I used a meat thermometer). If you have some way to measure the temperature of the boiling sugar mixture, you’ll probably be fine.


3/4 C granulated sugar

1 1/4 C packed brown sugar

3/4 C heavy whipping cream

1/2 stick (4 tbsps) unsalted butter, cut into pieces

1/8 tsp baking powder

2 1/2 C halved toasted pecans

1/2 tsp salt

1 tsp vanilla extract

1 tsp maple extract


In a medium pan over medium heat, add both sugars, cream, butter, and baking powder. Stir regularly until the mixture foams and boils. Once it foams and boils, stir vigorously until it reaches between 230 and 240F. Remove from heat and add the remainder of the ingredients. Stir for 5 minutes or until the mixture thickens. Using a tablespoon scoop, drop scoops onto prepared parchment paper. If the mixture spreads too much, stir it a little more until thicker. Let the pralines cool for an hour.

I am so happy I tried out this recipe today! It took me less than twenty minutes to make the pralines, and they are super yummy! I will definitely be making these again to give out during Christmas.

Last thought: am I the only one that says pecans different every time I say it? I either say pe-CAHNS or pe-CAWNS. I never say PE-cans. Anybody else?!



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