Pecan Pralines

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(Recipe ID: 778)

Source: Chef Joseph Lowery

This my mother's "retro" recipe from the 1950s, notice the "sweet milk" in the ingredients?  Although the candy can be pronounced "pray-leen" or "praw-leen," the main concern in preparing them is not to overcook, as they will turn grainy.


Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store.

  • 1 cup Brown Sugar
  • 1 cup White Sugar
  • 1 cup Sweet Milk
  • 1/4 cup Butter
  • 1 teaspoon Vanilla Extract
  • 1 cup Pecan Halves


  1. In a heavy iron pan, combine sugars and milk.
  2. Stirring constantly, cook until soft ball stage or 235º on a candy thermometer is reached.
  3. Remove from heat and add butter, vanilla and stir until blended.
  4. Stir in pecans and when candy begins to thicken, spoon onto waxed paper into patties.
  5. Let harden in refrigerator or other cool place.
  6. To store, wrap each piece of candy individually.