Pecan Pralines


I made these a couple of weeks ago to use as topping for my Butter Pecan Cupcakes. They are a fantastic compliment to these cupcakes and would also be great by themselves! Anyone you serve them to will be highly impressed with your candy making abilities.

You will absolutely need a candy thermometer for this recipe. It is possible to make them without one. However, you will make it 10x’s harder on yourself. You will have to constantly test the candy to see when it is right to take it off. However, if you have a candy thermometer you can simply bring the mixture to the correct temperature and voila! There you have it, perfect candy!

Pecan Pralines


  • 2 Cups Sugar
  • 1 Cup Heavy Cream
  • 1/3 Stick Butter
  • 1/8 Teaspoon Baking Soda
  • 1 ½ Cup Halved Pecans

Place a silpat liner or baking parchment on a baking sheet, set aside.

In a large saucepan combine the sugar, heavy cream, butter, and baking soda. Place a candy thermometer on the side.

Cook until it reaches soft ball stage (235-240F). Stir constantly.

Remove from stove. Stir in the pecans.

Place a tablespoon of the mixture onto the prepared baking sheet. Let cool completely before serving or using as garnish.