Praline Pecans
There’s nothing that screams the holiday season like praline pecans! They’re super quick and easy to put together and then you just let them roast for an hour while it makes your house smell like Christmas heaven!
Why You’ll Love Praline Pecans
- One of the quickest desserts you can make with only about 5 minutes of prep time and they last a few weeks at room temperature!
- They’re so delicious to snack on but can also be used in various recipes.
- If you make a big batch you can just store them in a cute little holiday cookie jar and eat a handful whenever you get a craving or use them to make the cutest holiday gifts.
These praline pecans can be used in place of traditional pecans in many of my recipes like my pecan chocolate chip cookies, banana nut muffins, banana nut bread, butter pecan cookies. I don’t recommend them in stuff like pecan pie though. Also keep an eye out for my new oatmeal cookie recipe that should be out soon, it’s one of the first desserts I used these praline pecans in.
What is Praline?
Ultimately praline is any confection made from nuts and sugar. European praline generally is like a candied nut so essentially just nuts with sugar. American praline can sometimes refer to a treat made with butter or cream, similar to a fudge made with nuts.
Generally if you go to the grocery store (in America) and you buy praline pecans, it’s more similar to the European version so that’s what I was recreating. It’s super simple to make, incredibly delicious, can be used in various recipes or eaten as is, and stays well at room temperature for a few weeks!
Ingredients
- Pecans: This would work fine with most types of nuts but I like pecans. I prefer whole or pecan halves. I don’t recommend smaller chunks like roughly chopped. I buy them in bulk (much cheaper at Sam’s Club or Costco) and store them in the freezer so they stay fresh!
- Sugar: I used granulated sugar and haven’t tried substituting it.
- Bourbon: you can use water or any liquid to mix with the egg white. I thought bourbon would give it a little extra flavor lol it didn’t too much but it’s noticeable if you look for it!
- Egg: I used just 1 large egg white. It’s easier to beat if it’s at room temperature.
- Cinnamon: I used just ground cinnamon this time but I want to try other spices next time too!
- Salt: I like fine sea salt for use in baking, which really helps bring out flavors.
Step-by-Step Instructions
Step 1: Beat the egg white with the liquid in a medium/large bowl until the egg white is loose and runny.
Step 2: Whisk together your dry ingredients
Step 3: Place the pecans in the bowl with the egg white and mix it well until all the pecans are nice and wet.
Step 4: Add the cinnamon sugar mixture to the pecans and mix until all the pecans are well coated.
Step 5: Spread on a baking sheet and bake for 45-60 minutes, flipping the pecans with a spatula every 15 minutes, until the pecans are browned and there are no more wet spots. I usually just taste one and see if it’s nice and crisp.
Frequently Asked Questions
Can I use different types of nuts?
You can honestly use whatever kind of nuts you fancy. My favorites are pecans and cashews but almonds, peanuts and walnuts are really popular as well.
Can I use these praline pecans in other recipes?
Of course, replace them in most pecan desserts that would like to add an extra mmm! Although I wouldn’t recommend replacing them in things like pecan pie where they can mess with the texture and taste too much.
Can I use other flavors?
YES, and I’m excited to try some too. You can try adding other spices like nutmeg or pumpkin spice, or add vanilla. Maple syrup, honey, and maybe even some chocolate sound good as well but would likely change the recipe a bit like it does with my Caramelized White Chocolate Nuts.
How do I know when it’s done baking?
They will have to bake for about 45-60 minutes and I would keep flipping the pecans with a spatula every 15 minutes, until the pecans are browned and there are no more wet spots. If you taste them, they should feel dry and crispy.
How To Store Praline Pecans
Store them in an easy to reach cute holiday jar because you will be constantly snacking on them like my husband and myself lol. But for real they should be good anywhere at room temperature for a few weeks.
Thanks so much for reading today’s post, if you have any questions just comment down below. If you make these praline pecans, I’d love it if you left a star rating or a review for me!
As always, have a blessed day and happy baking!
Love, B
Praline Pecans
There's nothing that screams the holiday season like pralined pecans! They're super quick and easy to put together and then you just let them roast for an hour while it makes your house smell like holiday heaven!
Equipment
- 1 baking sheet
- 1 medium bowl
Ingredients
- 1 lb pecan halves
- 1 egg white
- 15 mL (1 Tbsp) bourbon, water (or any liquid)
- 150 grams (3/4 cup) granulated sugar
- 1 1/2 tsp ground cinnamon
- pinch fine sea salt
Instructions
- Preheat the oven to 250 F (121 C) I use convection because my oven is too hot on the bottom.
- Beat the egg white with the liquid in a medium/large bowl until the egg white is loose and runny.1 egg white, 15 mL (1 Tbsp) bourbon, water (or any liquid)
- In a small bowl, whisk together the sugar, cinnamon and salt.150 grams (3/4 cup) granulated sugar, 1 1/2 tsp ground cinnamon, pinch fine sea salt
- Place the pecans in the bowl with the egg white and mix it well until all the pecans are nice and wet.1 lb pecan halves
- Add the cinnamon sugar mixture to the pecans and mix until all the pecans are well coated.
- Spread on a large baking sheet (try to get them in an even layer, not as squished as mine) and bake for 45-60 minutes, flipping the pecans with a spatula every 15 minutes, until the pecans are browned and there are no more wet spots.
Nutrition
Calories: 287kcalCarbohydrates: 17gProtein: 3gFat: 25gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gSodium: 4mgPotassium: 148mgFiber: 3gSugar: 13gVitamin A: 20IUVitamin C: 0.4mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!
Hi Bernice,
I would like to make this yummy recipe with almonds. Are we good?
Thank you,
Jennifer
Hi Jennifer, yes it should work fine with almonds too!