Pralines II

Pralines II

9 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Recipe by  Melissa

“Delicious candy and pretty easy to make.”

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Adjust Servings

Original recipe yields 24 pralines



  1. Lightly grease the inside of a 4-quart saucepan. Line a baking sheet with waxed paper.
  2. Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat. Cook and stir continually until the sugars are dissolved. Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat; stir in the butter, vanilla, and chopped pecans.
  3. Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets. Press a pecan half into the top of each praline. Allow to cool completely. Store in an airtight container in a cool place.

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Reviews (9)

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Roxanne J.R.

Roxanne J.R.

I was in the mood for pralines and decided upon this recipe. I am just learning how to make candies and this turned out wonderful! It was so smooth and melt in your mouth delicious. Very sweet of course too. I have a gas stove so I started off with low heat like the recipe said and kept it there for the whole recipe - basically from fear that it'd burn and not turn out well if I turned up the heat (like I said, not an experienced candy maker yet) It sure took a while to get to 240F like this but the end result was worth it. I will definitely make this recipe again, daring to venture into turning up the heat next time as the recipe states. I also toasted my pecans. Thanks so much for sharing!



Excellent recipe,,, I lined my cookie sheet with graham wafers and poured the mixture over. Cool and broke into pieces,,, extra yummy!!! worth trying,,, you won't be sorry.... lydd



I burned the first batch when the phone rang....I started over and was afraid I was going to burn the second batch but I kept stirring even after it started to boil.Took longer than 45 minutes and it was very thick! I had a pan with 12 openings [square],greased it with unsalted butter ,pecans and about 1/3 cup of the hot candy. I placed a whole pecan on the top and smiled.They were shiny and beautiful! My husband and I ate the little ones I turned out on Parchmont paper.We were impressed! Very nice candy .Thank you for sharing. I will carefully make these again!!!!

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Amount Per Serving (24 total)

  • Calories
  • 208 cal
  • 10%
  • Fat
  • 10.6 g
  • 16%
  • Carbs
  • 29.2 g
  • 9%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 43 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Chocolate Pralines, Mexican Style


next recipe:

Microwave Pralines