If you’ve ever strolled past a candy shop and caught that warm, buttery aroma, you already know the quiet charm of Vanilla Pecan Pralines. They’re simple, old-fashioned candies: creamy, sweet, and studded with toasty pecans. No need to dress them up with fancy claims. This is a straightforward stovetop treat that leans on pantry basics and a little patience. The vanilla rounds out the caramel notes. The pecans bring crunch. And once they set, you’ve got little disks of comfort that crack softly and melt as you chew. Nothing fussy, just good candy.

Ingredients for this Vanilla Pecan Pralines

1 1/2 cups granulated sugar
1 cup light brown sugar, packed
1/2 cup heavy cream or evaporated milk
1/4 cup water
4 tablespoons unsalted butter, cut into pieces
1 tablespoon light corn syrup (optional, helps prevent crystallization)
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt (use 1/4 teaspoon if using table salt)
2 cups pecan halves or pieces, lightly toasted if you like

Gear that helps: a heavy-bottomed saucepan, a heatproof spatula or wooden spoon, a candy thermometer, parchment or silicone mats, and a cookie scoop or two spoons.

Instructions

Line two baking sheets with parchment or silicone mats. Clear a little counter space. Once the candy is ready, you’ll want to work quickly.
Optional but worth it: lightly toast the pecans in a 325°F oven for 6 to 8 minutes, just until fragrant. Let them cool. Toasting deepens the nutty flavor and keeps the pralines from tasting flat.
In a heavy saucepan, combine the granulated sugar, brown sugar, heavy cream, water, corn syrup if using, and salt. Give a gentle stir to moisten everything. Clip on a candy thermometer if you have one.
Cook over medium heat. Let it come to a steady simmer. Resist the urge to stir constantly once it’s boiling; stirring can encourage crystallization. If sugar crystals form on the sides of the pan, brush them down with a damp pastry brush, or give the pan a gentle swirl now and then.
When the mixture reaches about 230°F, add the butter and pecans. Continue cooking, stirring occasionally, until the thermometer reads 236°F to 240°F, the soft-ball stage. The bubbles will look thicker and slower. If you don’t have a thermometer, drop a bit into cold water; it should form a soft, pliable ball you can flatten with your fingers.
Remove the pan from heat. Stir in the vanilla. Now, let the mixture sit undisturbed for 2 to 3 minutes. This brief pause helps it cool just enough to thicken later.
Beat the mixture with a wooden spoon or heatproof spatula for 2 to 4 minutes until it loses some gloss and starts to thicken. You’ll feel it. It should go from shiny and runny to satiny and a bit creamy looking. Don’t overbeat, or it will seize in the pot.
Working quickly, drop heaping tablespoons onto the prepared sheets. A small cookie scoop makes this easy. If the mixture starts to set in the pan, you can add a teaspoon of warm water and stir gently to loosen it for a few more drops.
Let the pralines cool at room temperature until firm, about 20 to 30 minutes. They should lift cleanly off the parchment when set, with a soft, slightly crumbly bite.

Mini tip: humidity can be a spoiler. If the day is very damp, the mixture may take longer to set and the pralines might be softer. Not the end of the world, just expect a little extra patience.

Cook and Prep Times

Prep time: 10 minutes
Cook time: 15 to 20 minutes
Cooling time: 20 to 30 minutes
Total time: about 50 to 60 minutes
Yield: about 24 pralines, depending on size

Nutritional information

Approximate per praline (24 pieces):

Calories: 180 to 190
Carbohydrates: 21 to 23 g
Total fat: 9 to 11 g
Protein: 1 to 2 g
Fiber: about 1 g
Sodium: 50 to 80 mg

Note: nutrition varies based on exact size, ingredients, and whether you use heavy cream or evaporated milk.

Frequently asked questions

Why did my pralines turn grainy or not set?

Two common reasons. First, temperature: if you stop cooking too soon (below soft-ball stage), the pralines won’t firm up; too hot, and they can turn dry and grainy. Use a candy thermometer if possible. Second, crystallization: stirring too much while it’s at a rolling boil can seed crystals on the side of the pan. Try not to stir constantly. If crystals form, brush the pan sides with a damp pastry brush. And add that optional tablespoon of corn syrup; it really helps keep things smooth.

Can I make Vanilla Pecan Pralines without a candy thermometer?

Yes, but go by sight and the cold-water test. Drop a little hot mixture into a cup of very cold water. If it forms a soft ball you can pick up, mold, and flatten between your fingers, you’re there. Also watch the bubbles. As the syrup thickens, the bubbles get slower and more glossy. After removing from heat, let it rest a couple minutes, then beat until the shine dulls slightly. That’s your cue to scoop.

How do I store them, and can I freeze pralines?

Once fully cooled, store in an airtight container at room temperature for up to 10 to 14 days. Layer with parchment so they don’t stick. If your kitchen runs humid, add a little silica gel packet on the side or tuck the container into a cool cupboard. To freeze, layer between parchment in a freezer-safe container for up to 2 months. Thaw, still covered, at room temp to avoid condensation making them sticky.

Little extras if you’re in the mood: a pinch of cinnamon or a splash of bourbon goes nicely with the vanilla. Stir the bourbon in off the heat with the vanilla, just a tablespoon. Also, I like toasting the pecans while the parchment is being set out. The kitchen smells like a holiday market for a few minutes, and that’s never a bad thing.

And if your first batch isn’t perfect, don’t sweat it. Candy can be finicky. The good news is even the not-quite-right pralines still taste pretty great crumbled over ice cream or tucked into yogurt. Next batch, you’ll nail it.