A confection of pecans, sugar, butter and cream. Savannah's Candy Kitchen on River Street pours its pralines from a copper kettle and sells original, chocolate and assorted pralines.

Praline may have been inspired in France by the cook of Marshal du Plessis-Praslin (1602 to 1675), and early pralines were whole almonds coated in caramelized sugar. French settlers brought the recipe to Louisiana, where sugar cane and pecan trees were plentiful; in 19th-century New Orleans cooks substituted pecans for almonds and added cream, creating the version known across the American South. Savannah's Candy Kitchen has been on River Street since 1990.

Where to eat Pecan praline in Savannah

1 editor pick for Pecan praline in Savannah, ranked by editorial score. All Savannah signature dishes · Pecan praline across every city.

Book food experiences in Savannah

See all 420 food experiences in Savannah

More places near Savannah's Candy Kitchen

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 2030 minIntermediate

Ingredients

  • 300g light brown sugar
  • 150g granulated white sugar
  • 120ml double cream
  • 60g unsalted butter
  • 1 tsp vanilla extract
  • 200g pecan halves, lightly toasted
  • 1/4 tsp kosher salt

Method

  1. Line a baking sheet with parchment paper.
  2. Combine sugars, cream and butter in a heavy saucepan over medium heat. Stir until sugars dissolve.
  3. Attach a candy thermometer. Cook without stirring until the mixture reaches 240F (soft-ball stage), about 8 to 10 minutes.
  4. Remove from heat. Stir in vanilla, pecans and salt. Beat with a wooden spoon for 1 to 2 minutes until the mixture thickens and loses its gloss.
  5. Quickly drop tablespoons onto the parchment. Let set 15 minutes at room temperature until firm.

Editor tip. A candy thermometer matters. Pulled at 235F the praline is sticky; at 245F it is hard.

Common allergens: Tree nuts, Dairy.