Easy Cinnamon Pecan Praline Recipe
How to Make Cinnamon Praline Pecans – Crunchy pecan pralines are a delightfully sweet homemade holiday gift. This quick and easy pralines candy recipe takes just 15 minutes to make, with no baking needed!
Classic Pecan Praline Candy
Nothing says Happy Holidays like a tin of homemade goodies! From Hot Chocolate Bombs and Peppermint Fudge to Peanut Butter Brittle, Christmas Crack, and Peppermint Muddy Buddies, we love making Christmas treats for gifts and parties.
If you want to give a present that really has the whole made with love vibe, but you don’t have a lot of time on your hands, this no-bake pecan pralines recipe is definitely going to be on your Nice List.
These scrumptious candies are totally irresistible with a crunchy, crumbly Mexican caramel-like consistency. The textures and flavors are complex, but also familiar and comforting.
Praline Pecans is one of the easiest and fastest “candy thermometer” candies you can make. Start to finish they only take about 15 minutes until they are ready to cool and package. Or cool and eat them right away by yourself. Whatever makes your holly jolly!
Ingredients You Need
- Granulated sugar and brown sugar – both are needed for the right consistency and praline taste
- Heavy cream – or evaporated milk
- Butter – unsalted
- Ground cinnamon – for the perfect festive touch
- Pecan halves – raw
- Salt – a pinch to balance out the sweetness
- Vanilla extract – brings all of the flavors together at the party
How to Make Pecan Pralines
First, set a large 6-8 quart saucepot over medium heat. Attach a candy thermometer to the side of the pot, making sure the tip reaches the bottom. Measure both sugars, cream, butter, and cinnamon into the pot.
Meanwhile, set out two baking sheets lined with parchment paper.
Once the mixture starts to boil, stir, and continue to cook and stir until it reaches 235°F.
Once the caramel hits the right temperature, immediately turn off the heat but leave the pot on the burner to keep warm.
Quickly stir in the pecans, salt, and vanilla.
Get the Complete (Printable) Cinnamon Pecan Praline Recipe Below. Enjoy!
Once the pecans are fully coated, use a large tablespoon or cookie scoop to QUICKLY spoon ping pong ball-size clumps of candy mixture onto the baking sheets.
WORK FAST. But be careful – hot molten sugar can be dangerous.
Note that the praline mixture starts to dry and harden quickly, and does not reheat with the original texture. It’s common to have one “pretty“ pan of pralines and one ugly pan (that tastes just as good) if you don’t work fast.
This is a time when two sets of hands is very helpful!
Allow the praline pecans to air dry on the parchment. It won’t take long!
Then move the candies to an airtight container and keep them at room temperature until ready to serve.
Recipe Tips and Variations
- Work CAREFULLY and FAST – the molten sugar will be dangerously hot to touch, but will also cool and harden very quickly. That’s why it’s helpful to use two spoons, an ice cream scoop, and/or have an extra set of hands to help with this recipe.
- Instead of heavy cream feel free to use canned evaporated milk to make the caramel.
- Use any variety of nuts you like! This easy recipe is fantastic to make walnut, almond, or peanut pralines.
- For fancier praline pecans, place several pecans in mini muffin liners, then spoon the hot candy mixture over the pecans, to run down and fill in the paper liners.
Storage Suggestions
Homemade pecan pralines are best when enjoyed within 2 weeks. Keep them in an airtight container at room temperature.
The candies won’t technically go bad after a couple of weeks… However, the sugar will eventually crystalize and make the texture not quite as nice.
Looking for More Easy and Fun Candy Recipes?
- Bourbon Salted Caramel Candy
- Mexican Burnt Milk Candy (Leche Quemada)
- The Easiest Candied Orange Peel Recipe
- Vanilla Orange Candied Cranberries
- Easy Ginger Candy
Easy Cinnamon Pecan Praline Recipe
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- ¾ cup heavy cream or evaporated milk
- 4 tablespoons butter
- ½ teaspoon ground cinnamon
- 2 cups pecan halves
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Set a large 6-8 quart saucepot over medium heat. Attach a candy thermometer to the side of the pot, making sure the tip reaches the bottom. Measure both sugars, cream, butter, and cinnamon into the pot.
- Meanwhile, set out two baking sheets lined with parchment paper.
- Once the mixture starts to boil, stir. Continue to cook and stir until it reaches 235°F. Turn off the heat but leave the pot on the burner to keep warm. Quickly stir in the pecans, salt, and vanilla.
- Once the pecans are fully coated, use a large tablespoon or cookie scoop to QUICKLY spoon clumps of candy mixture onto the baking sheets. WORK FAST. The praline mixture starts to dry and harden quickly and does not reheat with the original texture. It’s common to have one “pretty“ pan of pralines and one ugly pan (that tastes just as good) if you don’t work fast. This is a time when two sets of hands is very helpful! *But be careful – hot molten sugar can be dangerous.
- Allow the praline pecans to dry, then move to an airtight container until ready to serve.
Notes
Nutrition
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