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Southern Sour-Cream Pralines

  • yield: Makes 1 dozen 2-inch pralines




  • 2 tablespoons unsalted butter, cut into small pieces
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 1/2 cup plus 2 tablespoons dark-brown sugar
  • 1/2 teaspoon coarse salt
  • 1/4 cup plus 2 tablespoons sour cream
  • 1 tablespoon bourbon
  • 1 1/2 teaspoons pure vanilla extract
  • 5 ounces pecan halves (1 1/3 cups), toasted

Cook's Note

Pralines can be stored between layers of parchment in an airtight container at room temperature for up to 3 days.


  1. Step 1

    Line a baking sheet with parchment. Melt butter in a saucepan over low heat. Stir in granulated and brown sugars, salt, and sour cream. Raise heat to medium-low, and cook, whisking frequently, until sugar has dissolved. Raise heat to medium-high. Cook, stirring frequently and scraping sides of pan with a spatula, until mixture reaches the soft-ball stage (240 degrees), 10 to 15 minutes.

  2. Step 2

    Remove from heat. Carefully stir in bourbon and vanilla (mixture will steam and bubble). Let cool, without stirring, for 2 minutes. Add pecans, and beat vigorously with a spoon until slightly opaque but still creamy, about 2 minutes.

  3. Step 3

    Drop spoonfuls onto baking sheet. (If mixture in pan begins to harden, stir in 1 teaspoon hot water, as often as needed; if it becomes runny, stir until firm.) Let stand until set, about 30 minutes.

Martha Stewart Living, December 2007



Reviews (1)

  • 20 Dec, 2012

    I make these every year and they have turned out wonderful every time. However the first time I did it the candy to pecan ratio was much to high, so I double the amount of pecans and there is still more candy than all the pecans can hold, so I would highly recommend it. Enjoy!