Have some leftover pecans hanging around the kitchen? You clicked on the right recipe!
Pecan Candy—also known as Southern Pralines—is one of the most nostalgic sweets for many folks living in the South. These dangerously sweet little clusters are made from just a handful of ingredients: butter, sugar, vanilla extract, corn syrup, and of course, pecans. The result? A fudgy, caramel-like candy with just the right crunch from those toasted nuts.
I’ve loved pralines since I was a kid, and one day I thought—why not try making them myself? Spoiler alert: they’re not as easy as they look. Pralines can be a little finicky, especially when it comes to timing. Stir too early, and the sugar misbehaves. Stir too late, and you’ll be wrestling a sticky mess. But with a little practice (and a lot of patience), you’ll be stirring like a candy-making Viking in no time.
Let’s talk ingredients—the base of this recipe starts with brown sugar.
I personally prefer dark brown sugar in most of my baking adventures because it brings that deep, warm, caramel-y flavor I love. But if all you have is light brown sugar, no worries—it’ll still get the job done!
Next, we mix in a bit more sugar—this time, granulated. You can use white sugar or cane sugar here; both work perfectly fine.
To build up that creamy richness, I use a can of sweetened condensed milk and a few tablespoons of butter (I used Kerrygold for that extra buttery goodness).
The pecan halves don’t go in right away—they’ll join the party a little later when the candy mixture is almost ready to set.
So now that we’ve covered the sweet stuff… how do you make this Southern staple?
How To Make Pecan Candy
Use a heavy-bottomed saucepan.
This helps heat distribute evenly and keeps your sugar from burning or cooking too fast. Thin pans = heartbreak.
Stick to medium heat.
Too high and your sugar scorches. Too low and it takes forever. Medium is the sweet spot (pun fully intended).
Don’t guess—use a candy thermometer.
Soft-ball stage (235°F) is the goal. Winging it? That’s how you get pecan puddles or gritty sugar bricks.
Toast your pecans if you can.
Just 5–7 minutes in a 350°F oven makes them richer, nuttier, and more “OMG what is this??” delicious.
Avoid making candy on humid days.
Candy is a diva. Too much moisture in the air can keep it from setting properly. Choose a dry day if possible.
Let the mixture cool before stirring.
After removing it from heat, wait about 5 minutes. This helps with consistency and gives it that smooth, creamy finish.
Stir with confidence.
Once you start stirring post-cooldown, don’t stop. Keep going until the gloss fades and it thickens up—like silky caramel magic.
Work fast when dropping the candy.
As soon as the pecans are folded in, get it onto the parchment quickly—the texture sets in a flash.
Clean your pot ASAP.
Fill it with hot water and let it soak right after pouring the candy. Hardened sugar is no joke, and you don’t need that stress.
Breathe. It’s just candy.
Even if it doesn’t come out perfect the first time, you’re learning something sweet—and that’s always a win.
Sweet Southern Pecan Candy
Equipment
- candy thermometer (highly recommend)
- medium pot
Ingredients
- 2 cups granulated sugar
- 1 cup dark brown sugar (packed)
- 1 cup evaporated milk
- 1/2 cup unsalted butter (1 stick)
- 1 tsp vanilla extract
- 2 cups pecan halves
Instructions
Prep!
- Butter or line a baking sheet with parchment paper. Also, have a spoon and spatula ready. Candy sets FAST once it hits the right temp.
Combine sugars + milk.
- In a heavy-bottomed saucepan (heavy is key—no thin pans that burn), add the white sugar, brown sugar, and evaporated milk. Stir gently to dissolve.
Bring the heat—slowly.
- Place over medium heat. Stir constantly until sugar is fully dissolved. Once it starts bubbling, STOP stirring. Let it cook undisturbed until it reaches 235°F (soft-ball stage). Trust the thermometer, not your gut. Sugar lies.
Add the good stuff.
- Once you hit 235°F, remove from heat and toss in the butter and vanilla. Let it cool untouched for about 5 minutes.
Whip it good.
- Now stir like your life depends on it! This is the part where it thickens and gets creamy. Stir until it loses that glossy shine and begins to look like luxurious brown velvet.
Fold in those pecans.
- Quickly fold in your pecans. The candy will be setting up fast now, so don’t dilly-dally.
Drop spoons of it onto a baking sheet.
- Use a spoon to quickly drop dollops onto your baking sheet. Let them cool and set.
Notes
- Don’t stir once the mixture starts boiling. Stirring during this stage causes sugar crystals to form and that’s the culprit behind gritty texture.
- Use a damp pastry brush to wipe down any sugar crystals forming on the sides of the pot.
- Don’t rush the cool-down. Letting it rest for 5 minutes before stirring allows the candy to start thickening without shocking the sugars.
- Fresh pecans are everything. Rancid or old pecans can mess with flavor and texture.
Now that you’ve mastered the art of pralines, welcome to the sweet side of the South! Don’t forget to save a few for later… or not. These tend to disappear fast around here!
