Chocolate Pralines

Chocolate Pralines is a delicious treat that is sweet, nutty, and irresistible. This traditional Southern candy is made with a combination of sugar, cream, and pecans. It’s soft and creamy on the inside with a crunchy texture from the pecans on the outside.

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One of the best things about making your own chocolate pralines is that you can experiment with different flavors and add your own personal touch. You can try adding sea salt for a salty-sweet contrast or even incorporate dried fruits like cranberries or cherries for a burst of flavor.

This Chocolate praline is so easy to make that you can even create it at home without spending a lot of money. Whether you are craving something sweet or just want to indulge in a luxurious treat, chocolate pralines are the perfect choice.

If you love Pecan recipes, then next you should try this Cranberry Pecan Cookies recipe or this Butter Pecan Poke Cake.

Ingredients

This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.

pecan, sugar, salt, vanilla, heavy cream, brown sugar, butter, cocoa powder

Pecan: Pecan pralines are a classic, lending a delightful crunch and a buttery richness to your candies.
Sugar: Granulated sugar is the backbone of the praline. It dissolves beautifully over medium heat, creating that signature sugary glaze.
Brown Sugar: Adding brown sugar brings your pralines a deeper, caramelized richness. It’s a minor touch that makes a world of difference to your pralines’ taste and texture.
Heavy Cream: A praline is not complete without a creamy texture—and heavy cream is the secret! For that ultra-smooth consistency, use full-fat heavy cream instead of substitutes like light cream.
Cocoa Powder: The cocoa powder gives our pralines their rich cocoa flavor. While we recommend using high-quality unsweetened chocolate or cocoa powder, feel free to experiment with dark chocolate or milk chocolate for a twist.
Butter: Butter ties it all together. Opt for unsalted butter to control the saltiness of your recipe.
Vanilla Extract: Vanilla brings a sweet, aromatic balance to the mixture, working behind the scenes to enhance the other flavors.
Salt: Just a pinch! Salt cuts through the candy’s sweetness for a more refined flavor that bursts in every bite.

Instructions

This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.

Step 1: Heat a dry skillet over medium heat. Add the pecans and toast until fragrant, stirring occasionally. Set Aside.

Step 2: In a medium saucepan, combine the granulated sugar, brown sugar, heavy cream, and cocoa powder. Cook over medium heat, stirring constantly.

Step 3: Remove the saucepan from heat and stir in the butter, toasted pecans, vanilla extract, and a pinch of salt. Mix until the pecans are evenly coated.

Step 4: Shape the pralines: Drop spoonfuls of the mixture onto a parchment-lined baking sheet, leaving space between each praline. Allow the pralines to cool and set fully.

Storage

Storage – Store your pralines in an airtight container lined with wax paper. Stack the pralines carefully (using more wax paper between layers), and they’ll stay fresh for up to 10 days at room temperature.

Freeze – Need to preserve your pralines for a special occasion? Wrap them individually in wax paper, then place them in a freezer-safe bag or airtight container. They can last up to three months in the freezer.

Reheating – Want to serve your pralines warm? Avoid the microwave, as it can make them too soft. Instead, set them out at room temperature for a few hours or gently warm them in the oven on a cookie sheet at 200 degrees F for a few minutes.

Wendy’s Tips

Keep that candy thermometer ready. Achieving the right temperature is crucial—your praline mixture needs to reach around 235-240 degrees F (soft-ball stage) for the perfect texture.
Stir with care. Constantly stir the mixture with a wooden spoon to prevent sticking and burning, especially when heating to medium heat.
Separation is okay. Don’t panic if your mixture separates or becomes grainy—it just means the sugar is crystallizing. Simply continue stirring until it becomes smooth again.
Choose the right chocolate. If you’re venturing into using Belgian praline techniques, invest in high-quality chocolate containing natural cocoa butter and whole milk powder.

What To Serve With Chocolate Pralines

Caramel Brulee Latte, Coffee or Espresso Peppermint Hot Chocolate for a cozy afternoon snack.

Little Debbies ice cream for a cool, contrasting bite.

Charcuterie boards for an exciting sweet-and-savory experience at a gathering.

FAQs

Can I make chocolate pralines without a candy thermometer?

While technically possible, it’s not recommended. A candy thermometer ensures accuracy in achieving the right temperature, which is essential to perfecting pralines.

What chocolate works best for pralines—milk or dark?

This depends on your taste preferences. Milk chocolate adds a creamier sweetness, while dark chocolate offers an intense, rich cocoa flavor. Many recipes even mix both for balance! If you’re feeling daring, white chocolate is another option.