What is the secret to making creamy pralines?

The secret is boiling the mixture just until it reaches 238°F to 240°F, using a trusty candy thermometer. Stirring constantly ensures even melting and prevents gritty crystals. Pull the mixture off the heat as soon as it gets to temperature, then keep stirring until it turns creamy and thick but not dry. Working quickly helps lock in that soft, melt-in-your-mouth texture that sets pralines apart.

Can I use unsalted butter in pralines?

Absolutely! If using unsalted butter, simply add 1/4 teaspoon of salt to the sugar mixture to balance the sweetness and enhance flavor. Salted butter is classic for Southern pralines, but either works beautifully.

Why did my pralines turn out gritty or sandy?

Usually, gritty pralines result from boiling the sugar too long or stirring too little. It’s essential to reach the right temperature (no higher than 240°F) and stir thoroughly while boiling and again off the heat. A smooth, creamy consistency means your sugars dissolved perfectly.

How should I store homemade pralines?

Keep your homemade pralines in an airtight container at room temperature, away from direct sunlight. They’ll keep their best flavor and texture for up to four days. If you need longer storage, use the fridge, but let pralines come to room temperature before enjoying.

Easy No Bake Pecan Praline Cookies Recipe

Name: Easy No Bake Pecan Praline Cookies Recipe | Best Homemade Treat
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 servings
Cuisine: Southern
Ingredients: 1 1/2 cups (12 ounces) granulated white sugar; 3/4 cup (6 ounces) light brown sugar, packed; 1/2 cup (4 ounces) milk - whole is preferred but 2% is fine; 6 tablespoons (3 ounces) salted butter; 1 teaspoon vanilla extract; 1 1/2 cups (12 ounces) pecans - roughly chopped or whole, toasted if desired

Description

These classic No Bake Pecan Praline Cookies Recipe are a sweet, no-bake treat that brings a taste of the South to your kitchen. With their rich, caramelized flavor and crunchy pecans, they’re perfect for satisfying your sweet tooth without turning on the oven.

Ingredients

Scale

1 1/2 cups (12 ounces) granulated white sugar

3/4 cup (6 ounces) light brown sugar, packed

1/2 cup (4 ounces) milk – whole is preferred but 2% is fine

6 tablespoons (3 ounces) salted butter

1 teaspoon vanilla extract

1 1/2 cups (12 ounces) pecans – roughly chopped or whole, toasted if desired

Instructions

1. Prepare your workspace by laying out parchment paper, aluminum foil, or a Silpat mat for the pralines. Keep a second spoon nearby to help scrape the candy off the first spoon if needed.

2. In a medium saucepan (at least 4 quarts to prevent overflow), combine the granulated sugar, light brown sugar, milk, salted butter, vanilla extract, and pecans.

3. Cook the mixture over medium-high heat, stirring occasionally. Once it comes to a boil, stir constantly. Let it boil for about 3 minutes, until the syrup reaches 238°F – 240°F on a candy thermometer.

4. Immediately remove the pan from the heat and continue stirring. The mixture will become creamy, cloudy, and start to thicken. When it begins to get grainy, the pralines are ready.

5. Quickly drop spoonfuls of the praline mixture onto the prepared surface. Work swiftly, as the mixture will start to set as it cools.

6. Allow the pralines to cool and harden for at least 10 minutes before eating. Store them in an airtight container for several days, though they’re best enjoyed within the first 24 hours.

7. Don’t forget to enjoy the pan scrapings—whatever is left is the cook’s treat!

Notes

For a deeper flavor, toast the pecans in a dry skillet over medium heat for 5-7 minutes before adding them to the mixture.

If you prefer a softer praline, remove the mixture from the heat slightly earlier, around 230°F.

Be sure to work quickly when dropping the pralines onto the baking sheet, as the mixture can harden rapidly.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No-Bake
Cuisine: Southern

Nutrition

Serving Size: 1 praline
Calories: 313
Sugar: 32.8g
Sodium: 40.4mg
Fat: 19.8g
Saturated Fat: 4.2g
Carbohydrates: 35.0g
Fiber: 2.0g
Protein: 2.2g