Pecan Pralines for {National Praline Day}

I was born and raised in Charleston, South Carolina. Us tried and true Southern gals love our pecans, especially when they are in pralines.

I always love going down to the Charleston Market or to Savannah’s Candy Kitchen to get some fresh pecan pralines. But, since I recently moved out of Charleston, I needed a good excuse to learn to make my own pecan pralines!

Being the healthy conscious person I am, I also wanted to make pecan pralines that weren’t as bad for me as what I’d find in a candy shop. So, here they are. I hope you love these decadent southern pecan pralines as much as my family and I do!

They take a bit of patience and you absolutely must have a candy thermometer to pull them off. The temperature is a science!

So, this National Praline Day (June 23rd), celebrate with some of these lighter pecan pralines!

Pecan Pralines

 slightly adapted from Chocolate & Carrots


  • 3 cups natural cane sugar
  • 1 cup reduced fat milk
  • 3 tablespoons buttermilk powder (I use Organic Valley)
  • 3 tablespoons light-colored corn syrup
  • 1 teaspoon baking soda
  • 1 1/2 cups of pecan halves or pieces
  • 1 tablespoon unsalted butter
  • 2 tablespoons vanilla extract


  1. In a metal large pot, combine the first 5 ingredients.
  2. Over medium-low heat stirring occasionally, until the sugar dissolves.
  3. Continue to cook over medium-low heat until your candy thermometer reads 234°F (This takes about 15 minutes), stirring occasionally.The sugar mixture will also bubble up to a little more than quadruple the size. Also, be very careful. The hot candy can pop up and burn you. 
  4. Meanwhile, combine the pecans, butter and vanilla in a small bowl. Set aside. Also set out at least two baking sheets covered with silpat mats or parchment paper.
  5. Once the thermometer has reached the 234°F, remove from the heat and let it stand for 5 minutes.
  6. Stir in the nuts, butter and vanilla and stir with a wooden spoon until the mixture begins to lose its shine (about 6 minutes).
  7. Working quickly, drop by the tablespoon onto the baking sheet.
  8. Let them stand for 20 minute or until set.

Servings: about 30 pralines

Note: Store pralines in an airtight container for up to 2 weeks.

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About ChocolateAndCarrots

Caroline is a wife, new mom, food blogger, recipe developer and photographer from South Carolina. She is OCD about having the kitchen sink clean, a major chocoholic, and loves modern, simple styles. Caroline runs chocolate & carrots where she primarily focuses on healthier baking. She also has a mom blog called crackers & carrots where she documents everything pregnancy and baby. Connect with her: Facebook, Pinterest, Google+ and Instagram!

What do you think?



  1. 1

    These pralines looks so good!! Thank you for the recipe!