Pralines Aux Pacanes - Pecan Pralines

READY IN: 40mins
Recipe by mollypaul

Yummy and sweet, these are a traditional candy of the deep South. People in the know prounounce this "praw-LEEN". For best results, use a candy thermometer. Cooking time approximate. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Top Review by Sydney Mike

Thoroughly enjoyed making these wonderfully sweet treats! I did use the cream instead of water & also used salted butter instead of my usual unsalted! Great candies that are worthy of any counter with sweet on it! Thanks for sharing the recipe! [Made & reviewed in Bargain Basement recipe tag]

Ingredients Nutrition


  1. Dissolve sugars in cream or water and boil to the thread stage (228F), stirring occasionally.
  2. Add butter and pecan meats; cook until syrup reaches the soft-ball stage (240F), or when a small amount of the mixture forns a soft ball when dropped in cold water.
  3. Cool without disturbing, then beat until somewhat thickened but not until it loses its gloss.
  4. Drop by tablespoons onto a buttered cookie sheet.
  5. The candy will flatten out into large cakes.

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