These pecan pralines with chocolate drizzle are a classic Southern recipe that melts in your mouth. Delicious caramelized sugar covers chopped pecans in one of our favorite candy recipes!
Get ready to want seconds and thirds of this delicious Southern candy. These classic pralines melt in your mouth and taste just like a toffee candy bar.
They are very easy to make too in under 10 minutes. And the best part? You don’t even need a candy thermometer!
How to Make Pecan Pralines
- coarsely chopped pecans
- butter (real butter, not margarine)
- granulated sugar
- heavy cream (sometimes called whipping cream)
- vanilla extract
- dark chocolate
- I used a large, non-stick skillet when I make this recipe. The ingredients will bubble up a bit, so you don’t want a skillet that’s too small.
- Before you start, line a small cookie sheet with wax paper or parchment paper. Once the mixture is done cooking, you want to work fast so it’s best if you have this done before you start.
- Melt your butter in the skillet over medium heat. Stir it frequently so it doesn’t burn, but it let it get very lightly golden brown.
- Once it’s golden, turn the heat down to a simmer. Add the heavy cream and whisk together.
- Add the sugar and vanilla, whisking the entire time to quickly break up any clumps from the sugar seizing. Just keep whisking it all together.
- It will take about 5 minutes for the mixture to begin to thicken. Just keep whisking and making sure you’re scraping the sides of the pans too.
- Once the consistency thickens enough that it resembles caramel and starts pulling away with the whisk, remove it from the heat.
- Mix in the chopped pecans until it’s well combined.
- Spoon onto your prepared sheet. I just use the same tablespoon I scooped the sugar with but you can really make them any size you want.
- Place pan in fridge to help them set quickly.
- Meanwhile, microwave chocolate for 30 seconds and stir to melt. If needed, microwave another 20 seconds and stir until it’s the drizzling consistency. Drizzle over your pecan pralines.
Are These Low Carb/Keto?
No, but you can easily make a couple quick substitutions so that they are low carb!
You can also use a sugar free or low carb chocolate. Lily’s is my favorite! Or you can also just leave the chocolate off altogether.
These are a great low carb option when your sweet tooth is kicking in and you need to satisfy it!
- Since I scoop these in heaping tablespoons, this recipe makes about 12 candies for me. You can easily make them smaller (they are very rich) and get closer to two dozen from this recipe.
- You do not have to add the chocolate drizzle. I’m a chocoholic, but these are still delicious without it.
- If your melted chocolate still isn’t drizzling correctly, add about 1/2 teaspoon of vegetable shortening to your melted chocolate to thin it out.
- I store these in the fridge because they stay set then and I love the way they taste cold. They can easily be store at room temperature, though.
- Line a baking sheet with parchment paper and set aside.
- In a large skillet, melt butter over medium heat until lightly golden brown. Stir frequently so it doesn't burn.
- Add heavy cream and whisk together, turning heat down to a simmer.
- Add sugar and vanilla. Whisk quickly so that clumps of sugar don't form.
- Continue whisking frequently for about 5 minutes until it thickens and becomes the consistency of caramel.
- Remove from heat and stir in chopped pecans.
- Spoon by the tablespoonful onto the prepared sheet. Place in fridge to help set.
- Melt chocolate for 30 seconds in the microwave. Stir. Return to microwave for another 20 seconds if needed until melted and able to drizzle. Drizzle over the pecan pralines.
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