Creamy Pecan Pralines

Published 2 months ago• 7 minute read

You'll love these melt-in-your-mouth, Texas-style, creamy pecan pralines! This easy Southern classic is perfect for holidays, snacking, or gifts. Learn tips and variations for the best results.

Prep Time 5 minutes

Cook Time 10 minutes

Cooling Time 15 minutes

Total Time 30 minutes

There's nothing quite like the sweet, nutty goodness of to transport you straight to the heart of the South.

This recipe is a cherished family favorite. It combines rich, buttery, creamy praline, and crunchy pecans in a decadent but incredibly simple way. Y'all, once you try these, you'll never go back to any other recipe!

First published May 22, 2015. Last updated January 15, 2025 to add better images, video, and editorial improvements.

Overhead view of creamy pecan pralines on a plate.

Table of Contents

Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.

These are the kind that have a texture that is almost like fudge, but the candy sort of melts away in your mouth.

Then there is the whole size thing. Some people make teeny-tiny pecan pralines but not me. I like 'em Texas-sized.

They are rich and sweet, and they just melt away in your mouth, leaving a lingering flavor that entices you to take just one more bite.

Addictive? Nah... not these -- at least not until you take your first bite! The secret? Toasted pecans.

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

Hey y'all! Don't forget to check out my latest video where I guide you through each step of this delicious recipe. It's always great to have a visual guide, right? And as always, my cooking show, Restless Chipotle Kitchen, has got your back. If you're looking for more yummy ideas, dive into our full recipe collection on YouTube. You're gonna love it!

Marye's Tip o' the day

Use a candy thermometer to ensure the perfect consistency. Cooking the mixture to the right temperature is essential for achieving that perfect creamy texture.

Store your pecan pralines in an airtight container at room temperature for two weeks or more. Be sure to place wax paper or parchment between the layers.

For longer storage, you can flash freeze them in a single layer before transferring them to an airtight container. Again, it's important to put parchment between the layers. Freeze for 3 months or more.

Closeup of a creamy pecan praline being lifted from a glass candy dish.

🤫 Marye's secret for zhuzhing it up

Sometimes I'll dip the finished pralines halfway in melted milk chocolate to add a little wow factor.

zhuzh: verb. To make something more interesting or attractive

Have other questions? Ask me in the comments!

Use it as ice cream topping!

Nope. In fact, keeping them in the fridge may cause them to dry out and get crumbly.

Graininess can occur if the sugar wasn’t fully dissolved or if the mixture wasn’t cooked to the correct temperature. Make sure the sugar is all the way dissolved and that your candy thermometer is accurate.

⏲️ Marye's time saving hacks -

Get a bag of pecans at Costco and chop them and toast them. You can then freeze them for months. You'll have chopped, toasted pecans for all your baking needs at a moment's notice!

Crumble leftover pralines over vanilla ice cream or mix into your morning oatmeal for a sweet, nutty treat. YUM!

These are melt-in-your-mouth, amazing, creamy Texas pecan pralines like you've never had before. Want to know the story behind them? Be sure to read my story under the recipe card.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

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Closeup of creamy pecan pralines.

Add the sugar, corn syrup, butter, and cream to a heavy sauce pan. Stir until the sugar is melted and the mixture is liquid.

Add the pecans and heat, stirring occasionally, until the temperature reaches 238F.

Remove from heat and allow to cool until the temperature reaches 110F.

Add the vanilla and chipotle and stir like crazy until it becomes creamy and changes color to a light tan. (I spray my kitchenaid with baking release and use the paddle on high for a minute or so.)

Scoop out tablespoon sized portions of the mixture and form into patties.

Press a pecan half on the top of each.

Let cool completely -- overnight if possible. The texture gets creamier.

Store in an airtight container in a cool, dry spot.

If the mixture cools to much and you can't beat it add a tablespoon of boiling water and beat it in. That should fix it.

You'll find more helpful tips and variations in the body of the post.

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.

My dad and I used to go to lunch at this tiny, family-owned Mexican place. It was a hole-in-the-wall and not normally the kind of place you'd want to eat at, but my dad was very adventurous when it came to food and had a way of getting to know people.

You either loved or hated my dad -- there was nothing in between. I am a lot like him in that, I think. People tend to have very intense feelings about me, too.

Anyway, once in awhile he'd come check me out of school for the afternoon and we'd go eat somewhere. Mexican, Thai, Japanese, African, Korean.... it didn't matter. He wanted to try everything.

Usually, they were small places, and he'd strike up a conversation with the owners, and before long, they'd know who he was. The next time we went, they'd greet him by name, and he'd get family treatment.

It was weird, too. He wasn't a real open person, and under normal circumstances, he was very hard to get to know. Hand him a bowl of something yummy, and he'd open right up.

Anyway, so there was this tiny little Mexican place that had the best food ever. Their personal best was something that they called Texas Pralines.

They were huge, thick patties of melt-in-your-mouth goodness, studded with toasted pecans and with one pecan half stuck on top.

Sometimes, they dipped half in chocolate, but the main thing was once the praline had melted away on your tongue, you felt the bite. Smoky...spicy...chipotle...

Abuelita always brought me one as we left because she thought I was too skinny. If she could only see me, now.

First published May 22, 2015. Last updated June 11, 2024 for editorial improvements, more information, and readability.