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Sour Cream Pralines

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“I found this over at Allrecipes. I am just learning how to make candies and this turned out wonderful! It was so smooth and melt in your mouth. Very sweet! I've learnt patience is key - the end result is definitely worth it.”
24 pralines

Ingredients Nutrition


  1. Lightly grease the inside of a 4-quart saucepan.
  2. Line a baking sheet with waxed paper.
  3. Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat.
  4. Cook and stir continually until the sugars are dissolved.
  5. Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water.
  6. Bring to a boil over medium-high heat.
  7. Do not stir once the sugar syrup begins to boil.
  8. Heat to 240 degrees F (115 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  9. Remove from heat; stir in the butter, vanilla, and chopped pecans.
  10. Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets.
  11. Press a pecan half into the top of each praline.
  12. Allow to cool completely.
  13. Store in an airtight container in a cool place.

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