Creamy Southern Pralines
Creamy Southern Pralines are rich, sweet candies with buttery caramel flavors and crunchy pecans, perfect for satisfying sweet cravings or serving as a delightful gift.
Ingredients
Instructions
- Cook sugars, butter, milk, and syrup to soft ball stage or 238° on a candy thermometer.
- Add baking powder, vanilla, and nuts. Beat until creamy and of a consistency that can be dropped by spoonfuls onto waxed paper.
- Let set until cool.
- Store in an airtight container.
Tips & Substitutions
For best results, use a candy thermometer to ensure the mixture reaches the soft ball stage at 238°F. If you don't have pecans, walnuts can be a great substitute. Stir the mixture continuously as it cooks to prevent burning. For a richer flavor, consider adding a pinch of salt or a splash of bourbon. Be sure to work quickly when dropping spoonfuls onto waxed paper, as the mixture will set rapidly.
Serving Suggestions
These creamy pralines are perfect as a sweet treat or dessert. Serve them alongside coffee or tea for an afternoon snack, or present them as a delightful gift. They also pair well with a scoop of vanilla ice cream or can be crumbled over yogurt for a tasty breakfast. For a festive occasion, consider serving them with Paska (Easter Bread) to complement the flavors.
Storage & Reheating
Once the pralines have cooled and hardened, store them in an airtight container at room temperature. They can last for about a week. To keep them fresh, you can layer them with parchment paper to prevent sticking. Avoid refrigerating, as this can alter their texture and make them too soft. Reheat slightly in the microwave for a few seconds if they become too hard.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Southern Pralines contains roughly 693 calories, with 1g protein, 49g carbohydrates, and 52g fat. It is a good source of calcium (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What should I do if my pralines are too soft?
If your pralines are too soft, it likely means they didn't reach the soft ball stage. You can try reheating the mixture gently, bringing it back to 238°F, and then dropping spoonfuls again. Alternatively, you can refrigerate them briefly to help them firm up. Just be mindful of the texture; they should be chewy yet firm.
Can I make these pralines without corn syrup?
Yes, you can substitute corn syrup with honey or agave syrup, but keep in mind that this may alter the flavor slightly. You can also use a homemade simple syrup as a substitute. Just ensure that the consistency is similar to corn syrup to maintain the right texture in your pralines.
How do I know when the pralines are ready to drop onto wax paper?
The pralines are ready when the mixture has thickened and reaches the soft ball stage at 238°F. You can test it by dropping a small amount into cold water; if it forms a soft ball, it’s ready. If the mixture holds its shape but is still somewhat soft, it’s perfect for spooning onto wax paper.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).