• Pin It
  • print
Recipe Courtesy of

Servings: 8 to 10 servings
Prep Time: 20 min
Cook Time: 25 min
Difficulty: Easy

Ingredients Add to grocery list

1 1/2 cup pecan halves
2 tablespoon butter
1 teaspoon pure vanilla extract
1 cup evaporated milk
3 tablespoon dark corn syrup
1/8 teaspoon salt
1 1/2 cup packed light brown sugar
1 1/2 cup sugar


Butter the sides of a heavy 2-quart saucepan.  Place the sugar, salt, dark corn syrup, milk, and butter in saucepan.  Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil.  Continue to cook to a soft ball stage, approximately 236 degrees on a candy thermometer.  If you do a cold water test, the ball of candy will flatten when you take it out of the water.  Remove from heat and allow to cool for 10 minutes.

Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss.  Quickly drop heaping tablespoons onto waxed paper.  If the candy becomes stiff, add a few drops of hot water.

Show: Paula's Home Cooking/Just Desserts cookbook/Nov/Dec 2005 issue
          Watch Paula on Food Network

You May Also Like These Recipes:

You May Also Like These Articles:

  • Mother’s Day Button Necklace and Napkin Ring Mother’s Day Button Necklace and Napkin Ring Read More
  • Plan a Picture Perfect Summer Picnic Plan a Picture Perfect Summer Picnic Read More
  • It’s All Inside the Paula Deen Network! Read More

Leave a Comment

Reader Comments:


Southern Pralines

By Anonymous on December 22, 2013


I want to fix your pralines. What I need to know do they need to be made in good weather.

By Bonnie Noble on June 21, 2011


By betty on January 26, 2011


This was my first time making a candy-type recipe and I found the instructions easy to follow with a great end result. I would definitely recommend using the candy thermometer, as it takes longer than you think for the mixture to heat to 236F! The only problem I had was the last step, mixing the pecans/vanilla then spooning. I found that after cooling for 10 minutes then stirring for another 2, by the time you go to spoon the mixture it has almost hardened completely in the pan. I would recommend either not cooling for the full 10 minutes, or stirring a little less than 2. Other than that, the flavor and texture were amazing!

By Anonymous on November 18, 2010


I made this recipe for an event and everyone loved it! Will make again and also very easy to make.

By cfj21400 on December 18, 2009


I grew up in New Orleans and I love pralines. I made this recipe last year during the holidays for the first time. It was the best! The bad thing is I want to have them around all the! Its a little work and make sure you have a candy thermometer, but so worth it. Getting ready to make them again for a party this year.

By Anonymous on December 06, 2009

My Recipe Box |

Paula's Upcoming Schedule