Maple Pecan Pralines

Hello, Sugartown Sweeters!

I am finally back to making candy in my new kitchen!

Initially, we were to be settled in our new home within a year of beginning our build. That year turned into nearly two. And while we were biding our time in a perfectly fine apartment, I just needed more space to spread out all my "stuff". I have my space back (we still had a lot to finish up even after moving in). So, I've pulled my bloggy stuff out of storage, dusted it off, and I'm back here stirring up new confections! Yay!

Hubby and I have recently returned from a trip through Quebec and New England where the maple syrup was in vast supply. I brought some extra home to add to a batch of pralines as I've been on a praline kick lately. It looks like I'm going to go through my syrup pretty quickly, but the great news is that we can also purchase pure maple syrup from our local Costco!

Let's make some candy! 

These are the ingredients you will need to make up a batch of yummy pralines.

That's maple extract you see in the photo.

Mmmaple syrup....

I find that a large cookie scoop is the easiest and quickest way to pan up my pralines. I know some like to use a large spoon. Whatever works for you, works! Also, line two baking sheets with parchment paper for your finished candies.

Let's begin by combining sugars and half and half in a heavy bottomed 4 quart saucepan.

Add in the butter and maple syrup and cook over medium heat.

Bring mixture to a boil while stirring. Attach candy thermometer and continue stirring until candy reaches 235 degrees Fahrenheit. Remove from heat.

Add pecans..

add maple extract and stir. Continue stirring until candy loses its gloss and just starts to thicken up.

Scoop pralines onto parchment lined pans. If mixtures becomes too thick, add a few drops of half and half, stir and continue scooping. Let cool completely and enjoy!

These really are so good, but I will say the maple flavor was a bit faint. When I make my next batch, I will use two teaspoons of maple extract instead of the one that I used here.

Maple Pecan Pralines

1 1/2 cups light brown sugar

1 1/2 cups granulated sugar

1/2 cup pure maple syrup

1 1/4 cups half & half

1/2 cup salted butter

3 cups pecan halves

2 teaspoons maple extract

Combine sugars, half & half, maple syrup, and butter in a heavy bottomed 4 quart saucepan. Bring mixture to a boil over medium heat. Attach candy thermometer and continue cooking until candy reaches 235 degrees Fahrenheit.

Remove pan from heat and add pecans and extract. Stir until candy loses its gloss and begins to thicken up.

Scoop candies onto baking sheets lines with parchment paper. If mixture get too thick, add a couple drops of half and half, stir, and continue scooping. Let set until completely cooled. Enjoy!

Store these in an airtight container and they will stay fresh for up to a week. Store in an airtight freezer bag or container and they will last two months.

I got 26 pralines from this batch, but your quantity will be determined by the size of your candies.

I gave some of these to my niece and she only had one request. More please!

p.s. It's good to be back!

John 3:16

'til we sweet again, Karen😊

Granny Dunn's Famous Pecan Pie

Granny Dunn's Pecan Pie recipe has been around for over eighty years and I can't believe I finally got around to making it!

We all agree it was not THE pie she so lovingly made for so many years, but we also agree it was really good! And this was most assuredly just the first time I made it. There will be more!

Now, let's make pie!

Begin by combining sugar, dark syrup, and butter in saucepan and cook over medium heat stirring mixture until sugar dissolves. Bring to boil and continue cooking for 2 minutes. Remove from heat and let cool.

In a separate bowl, beat eggs, vanilla, and salt until light and frothy. Add egg mixture to sugar mixture, stirring to combine.

Add pecans to your own unbaked pie shells.

I used deep dish shells, but I will use regular in the future.

Bake pies in a 375 degree oven for 5 minutes.

Turn oven down to 325 degrees and continue baking for 35-40 minutes.

I baked mine for the full additional 40 minutes.

Full recipe ↴

Granny Dunn's Famous Pecan Pies

1 cup granulated sugar

1/2 cup butter

1/2 teaspoon vanilla

salt (I used 1/2 teaspoon)

3/4 cup dark syrup

2 large eggs

2 2/3 cup pecans (divided)

2 unbaked pie crusts

In a saucepan, combine sugar, syrup, and butter. Cook over medium heat, stirring until sugar is dissolved. Continue cooking without stirring. Bring mixture to a boil and boil for two minutes.

Remove from heat, let cool.

In a separate bowl, beat eggs, vanilla, and salt until light and frothy.

Stir egg mixture into cooled sugar mixture.

Add 1 1/3 cups pecans to each of the two unbaked pie shells.

Dividing the pie mixture in half, pour over the pecans.

Bake in 375 degree oven for 5 minutes.

Turn oven down to 325 degrees and continue baking for 35-40 minutes.

I baked my pies for the full additional 40 minutes.

Like I said, the pies were really good. But after tasting the pies, we were pretty sure she must have used sorghum syrup where I used dark Karo. I can't wait to try them with sorghum!

Hope you all had a wonderful Christmas!

Today is 1.1.22, so I would like to wish you all a very Blessed and Happy New Year!

John 3:16

'til we sweet again, Karen💗

Cinnamon Sugar Pecans

Christmas is the time of year to celebrate the birth of our Lord and Saviour, Jesus Christ.

It's also a time for giving, and gifts given from the heart truly are the best. That is what I'm trying to do this year. 

This will be my first Christmas without my precious Mama, and I'm going way back to my childhood memories when Mama and Daddy would fill our stockings-which happened to be tube socks-with oranges, apples, tangerines, nuts, and candies. This will be the tradition that I will carry on with my family for every Christmas going forward.

My first-born grandson will be reading from Luke:2 on Christmas eve, which he began doing as soon as he learned to read.

There will be Christmas dinner and my goodness, there will be sweets. My Mama was the queen of sweets and whatever she made, it was delicious. These Cinnamon Sugar Pecans will be gracing the table along with many other goodies for the wonderful family which God has blessed me with. They are simple to make, taste yummy, and just make the house smell like Christmas! Let's make some!                                                      

You will need: pecan halves, granulated sugar, cream of tartar, cinnamon, corn syrup, and water.

Combine all ingredients except pecans in saucepan.

Cook over medium heat stirring until sugar dissolves. Continue cooking without stirring to firm ball stage (246 degrees F.)

Once the candy reaches 246 degrees, remove from heat, add pecans, and stir well to combine.

Pour candy onto parchment lined pan using two forks to separate coated pecans.

I was so busy trying to get photos that I didn't get my nuts separated as quickly as I should have. But, still good!

Cinnamon Sugar Pecans

2 cups granulated sugar

1 1/2 teaspoons cinnamon

1/4 teaspoon cream of tartar

2 teaspoons light corn syrup

1/2 cup water

3 cups pecan halves

Combine all ingredients except pecans in a heavy bottomed saucepan. Cook over medium heat, stirring until sugar dissolves. Continue cooking without stirring until candy mixture reaches 246 degrees F. Remove from heat, add pecans and stir until well combined.

Pour onto parchment lined pan and using two forks, separate nuts. Let cool and enjoy!

Store in airtight container for two weeks, in the fridge for three weeks or up to two months in the freezer.

Wishing you all a very Merry Christmas!

Luke 2:1-20

'til we sweet again, Karen 💗

Pecan Pralines

You can stop searching because you have found the most yummy for your tummy Pecan Pralines!
I know this to be true because I have been busy all week testing and retesting brown sugar/white sugar ratios along with the butter, the cream, the vanilla and pecans!

I can not remember the when of our first trip to Savannah, but I will never forget the wow of walking into River Street Sweets shop on the riverfront for the first time. They were handing out free samples of the most heavenly candy I'd ever tasted. Southern Pecan Pralines..warm!!!

I was forever changed! If possible, my love affair with sugar grew even stronger. I had to re-create my own praline candies at home. So if you've never had a pecan praline, try my recipe and see what all the fuss is about! You won't be disappointed!

You can see in the photo below what a difference the sugars made in the finished color of the candies, but there is also a taste difference. You also want some, but not too much spread with your pralines. In the final recipe we hit the absolute sweet spot!

On the way to creating the best tasting (and looking) pralines, I exhausted my supply of the most delicious pecans. It's ok though, totally worth it!

Hubby said all the batches tasted great but the final batch was spot on what I was looking for in creating the perfect praline. They are rich and creamy and just plain ole delicious!

Quoting my 12 year-old grandson, Aaron, "I could eat this candy all day long!"

These Pecan Pralines were a long time coming and are absolutely inspired by the world's greatest, Riverstreet Sweets!

Granulated and brown sugar, half & half, butter, vanilla and pecans are all you need to cook up your own sweet and nutty treats.

Tools you will need:
4 quart heavy bottomed saucepan
wooden spoon
candy thermometer
parchment lined pans
large spoon or ice cream scoop

In a heavy bottomed 4 quart saucepan, combine sugars and half & half. Add butter, set heat to medium and begin stirring,

Love this Kerry Gold butter!

Continue stirring hot candy mixture.

 Cook candy to 235 degrees F stirring constantly.

 Remove from heat, add pecans and vanilla stirring just until candy thickens up and loses its gloss.

I used an ice cream/cookie scoop to dip out my candies but you can just as easily use a spoon to dip them up. Just work quickly as these little babies set up fast!

If they do start getting too thick you can add a few drops of the half & half and stir till smooth.

Ohhh, would you look at that!

Mmmmm..and this!

 I gave my daughter and her large crew a good handful of these! They loved them and I was thrilled!

Pecan Pralines
1  1/2 cups light brown sugar
1  1/2 cups granulated sugar
1  3/4 cups half & half
3 Tablespoons butter
1 teaspoon vanilla
3 cups pecans

Combine sugars and cream in a heavy bottomed 4 quart saucepan. Add butter and cook while stirring over medium heat. Attach candy thermometer and continue cooking and stirring until candy reaches 235 degrees Fahrenheit.
Remove from heat, add vanilla and pecans and stir just until candy thickens and loses its gloss.

Quickly scoop or spoon pralines onto parchment lined pans. If they thicken up too much before you get them all scooped, you can add a few drops of half & half, stir, and keep on scooping.

It will depend on how small or large you make these to determine the yield. My batch made 20-24.

p.s. you will not have to wait long to sample your sweet creations as they set up super fast!


I hope y'all like these pecan pralines as much as my family does!

'til we sweet again, karen💗