This Easy Microwave Pralines Recipe takes only minutes to make and creates a delicious candy treat for anytime snacking or gift-giving.
Do you have a favorite nut? Pecans are definitely one of my favorites. I loved it when my sister lived in Texas and she had a big ‘ol pecan tree in her front yard.
She would get SO MANY pecans from that one tree that she would have plenty to send to me. I had them stocked in the freezer!
While I now have to buy my pecans from the store I still love them and love pecan recipes like my butter pecan cake, pumpkin pecan crisp and, of course, these pralines!
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What Are Pecan Pralines?
Pecan Pralines are a classic candy especially popular in the South. They’re a patty-shaped candy featuring crunchy pecans in a mixture including sugar, butter and cream.
They’re not too hard to make even the traditional way, but this microwave method is even easier. You can have them finished and ready to cool in about 15 minutes.
The hardest part is waiting for them to cool before you eat them!
Giving Pralines As a Gift
These pralines make a great snack and they look so special that they also make a great gift. Just package them in a mason jar or a cute tin.
Christmas Nesting Cookie TinsHallmark Home Holiday Round Nesting Tins3D Christmas Gift BoxesChristmas Holiday Round Nesting TinsOctagon Shaped Christmas TinsHoliday Snowflake Bakery Boxes
Personally, some of my favorite Christmas gifts are the kind I can eat!! As long as its something delicious (like this fudge is), it makes me happy to know that someone took the time to put their own effort into making me a gift.
Food gifts are even more fun when they are presented in a special way. While I am happy to take yummy treats that are just on a plain paper plate or packed in an old cool-whip container, it’s a lot more fun when they are bundled in pretty packaging!
I did a little bit of browsing and found all of the fun food containers listed above that are perfect for gifting your microwave pralines.
🧾 Ingredients Needed
- Brown Sugar
- Heavy Cream
- Salt
- Butter
- Pecan Halves
- Vanilla Extract
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🥣 How to Make
Cover a baking sheet with wax paper and grease with butter.
Combine sugar, cream, salt and butter in a large microwavable bowl.
Microwave for 3 minutes, add pecans and stir.
Microwave 6 more minutes or until temperature reaches about 240-245, stirring every 3 minutes or so.
Let mixture sit for 1 minute before adding vanilla and stirring.
Continue stirring for 2 more minutes.
Drop spoonfuls of mixture onto prepared sheet.
Let cool.
If you’re lucky enough to have a source of fresh pecans still in the shell (like we did when my sister lived in Austin), you will still have to shell them, which can be hard work!
A nut cracker can make that a lot easier and quicker. It protects you from beat-up fingers too. This is a pretty cool option that is particularly helpful for cracking pecans:
How to Store Pralines
Store pralines in an airtight container at room temperature for up to two weeks.
More Pecan Recipes You’ll Love
If you tried this Microwave Praline Recipe or any other recipe on my site, please please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing your about your results and thoughts!
📖 Recipe
Easy Microwave Pralines
Ingredients
- 1 1/2 cup Brown Sugar
- 2/3 cup Heavy Cream
- 1/8 tsp Salt
- 3 tbsp Butter
- 1 1/2 cup Pecan Halves
- 1 tsp Vanilla
Instructions
- Cover a cookie sheet with wax paper and grease with butter.
- Combine sugar, cream, salt and butter in a large microwavable bowl.
- Microwave for 3 minutes, add pecans and stir.
- Microwave 6 more minutes or until temperature reaches about 240-245, stirring every 3 minutes or so.
- Let mixture sit for 1 minute before adding vanilla and stirring.
- Continue stirring for 2 more minutes.
- Drop heaping tablespoons of mixture onto prepared sheet.
Judy Burr says
I tried this with walnuts and the mixture burned. Was that a bad idea. Also should you use a covered microwave pan or no cover? Do you use 100% power ?
Claire says
I am always cautious of microwave recipes especially if the watts of the microwave that the recipe was developed for is not posted.
Can you please add the watt of the microwave this recipe was designed for. Some people are posting that the praline turned out grainy, this could be they are following the recipe directions but their microwave is a higher watt then the recipe posted was developed for. I would decrease the time you cook the pralines, for example if the recipe was developed for a 1100 watt microwave and you have a1200 watt the cooking time would decrease from 3 minutes to 2 min and 45 sec and the 6 minutes to 5 minutes and 30 seconds. I hope this helps.
Claire says
If your pralines are not setting up the reverse can be true as well. It could be your microwave watt may be lower then the recipe was developed for. This is why it is imperative that the posters of microwave recipes especially with something like candy should always post the watts of the microwave the recipe was designed for. I have my degrees in food and nutrition and food science.
Lisa says
I would love to know the wattage of the microwave this recipe was developed for. thanks
June says
First time I made them. Followed recipe. Used candy thermometer and they are very grainy what did I do wrong?
Jo Hilliard says
Make sure you use heavy cream. I’ve never had it to fail. If there is a lot of humidity or raining sometimes they may not set up as easily.
Angela says
This was the best recipe ever. I have spent many years making pralines the old fashion way, but this is wonderful and taste even better than the old fashion way. As a person born and raised in New Orleans, you can’t go wrong with this recipe. You could also add a teaspoon of rum to this recipe. Keep it away from the children. Personally I don’t add the rum, but I know many people that do.
Chrysa says
Thanks so much for your kind comment, Angela! It makes me feel even better knowing it came from someone born and raised in New Orleans!
Mary Frances says
My pralines didn’t set up! I just put them in the refrigerator and hope that works.
Brittany says
Mine didn’t either. I was a little disappointed but it did taste yummy
Tami Brister says
Do you use just regular margarine or real unsalted butter?
Chrysa says
Real butter. It can be unsalted or salted. I usually use salted.
Stephanie says
I just made these and they turned out amazing! I followed the directions exactly. Mine turned out kind of lumpy, not flat little discs but I don’t care about their shape. Next time I will stir at the end for less than 2 minutes, it set up pretty quickly. Thanks!
Chrysa says
Oh, that’s so great to hear! I’m glad they turned out for you and THANKS for letting me know!
Jo says
I am a Texan by birth but moved with family to NC many years ago. I have had pralines for my years but these are simply divine. I can have them done in 12 to 15 minutes and are ready to enjoy. Many times I could sit down and eat the whole bunch but I try hard to refrain. They are like potato chips…”bet you can’t eat just one”. So glad I have found a quick and easy recipe. Thanks for posting this recipe. Awesome.
Chrysa says
You’re welcome, Jo! I’m so happy to hear that you like them! Thanks for letting me know!
Jan says
Love this recipe. I’ve been making pralines for years the old fashioned way. These pralines turn out flawlessly every time. Thank you for sharing such a great & easy recipe!
Chrysa says
Hi, Jan. Thanks so much for your comment. I’m happy to hear you like the recipe and that it has made things easier!
K Hess says
Mine came out dry and grainy. What did I do wrong? I only stirred after they came up to temp for a minute. Any advice?
Chrysa says
Oh no! I’m not exactly sure, but I have heard that as you’re heating if any grainy crystals form up on the top sides of the bowl down into the mixture it can make the whole thing grainy.
Karen says
Incredible! I’ve made pralines the hard way, standing over a stove for hours. This was super easy and they were the best I’ve ever had. Only change I made was 1/2 dark brown and 1/2 light brown sugar to give a rich brown color. Easiest candy I’ve ever made. Will never make it any other way again!
Chrysa says
Yeah!! I’m so excited to hear that Karen! Thanks for taking the time to share that. Enjoy your pralines!
bobbie says
can i use regular milk or evaporated milk
Chrysa says
I’m not sure how that would turn out – cream is much heavier.
Mya says
I used evaporated milk; no noticable difference.
Carolyn says
Chrysa, About how many pralines does the recipe make. Do you foresee any problems if I double the recipe?
Chrysa says
If you make the size with about 4 pecan halves per praline then it makes around 25 (rough estimate). I would think it would be ok to double the recipe – can’t foresee any particular problems.
toko ac says
looks very easy and yummy.thanks for sharing