My husband ate half the batch before the bake sale even started. Just 3 ingredients.

These southern 3-ingredient pecan pralines are my go-to when I need something homemade, fast, and dangerously snackable. They’re inspired by classic Southern pralines you’d find at little candy shops in New Orleans, but simplified down so a busy weeknight (or a last-minute school bake sale) doesn’t stand a chance. The batch in the photo? My husband ate half before the bake sale even started, which tells you everything you need to know about how addictive these are. No candy thermometer, no fancy steps—just a buttery brown sugar caramel, lots of pecans, and a foil-lined tray.

Serve these pecan pralines piled on a plate or straight from the foil-lined baking sheet once they’ve cooled and firmed up. They’re perfect with hot coffee, black tea, or a cold glass of milk. For a dessert spread, pair them with something creamy and mild—like vanilla ice cream or plain cheesecake—to balance their deep caramel flavor and crunch. They also travel well in tins or zip-top bags, making them great for bake sales, holiday cookie trays, or a quick dessert to bring to the office.

Servings: 18–24 pralines

2 cups pecan halves

Line a large baking sheet with aluminum foil, shiny side up, and lightly grease the foil with a tiny bit of butter or nonstick spray so the pralines release easily later. Set the tray near your stove so you can work quickly once the caramel is ready.

Spread the pecan halves in a single layer on a dry skillet and toast over medium heat for 4–6 minutes, stirring often, until fragrant and slightly darker in color. Keep a close eye on them so they don’t burn. Transfer the toasted pecans to a bowl and set aside.

In a medium, heavy-bottomed saucepan, combine the brown sugar and butter. Set the pan over medium heat and stir constantly as the butter melts and the sugar starts to dissolve. The mixture will look sandy at first, then gradually become glossy and thick.

Once the butter is fully melted and the mixture is combined, continue cooking over medium heat, stirring frequently, until the caramel is bubbling all over the surface and looks smooth and slightly thickened, 3–5 minutes. You’re aiming for a deep golden-brown color and a texture similar to hot fudge—thick but still pourable.

Turn off the heat and immediately stir the toasted pecan halves into the hot caramel, coating them as evenly as you can. Work fairly quickly here; the mixture will start to thicken as it cools.

Using a spoon, drop heaping spoonfuls of the pecan-caramel mixture onto the prepared foil-lined baking sheet, spacing them slightly apart. Don’t worry if some are a little irregular or the caramel spreads—those crispy, lacy edges are part of the charm and what you see in the photo.

Let the pralines cool completely at room temperature, about 30–45 minutes, until the caramel has set and the bottoms easily peel away from the foil. If your kitchen is very warm, you can slide the tray into the fridge for 10–15 minutes to help them firm up.

Once fully set, gently lift each praline off the foil. Serve on a plate or store in an airtight container at room temperature for up to 5 days. Expect them to disappear fast—my husband routinely eats half the batch before I can pack them up.

For a slightly deeper, more old-fashioned flavor, swap half of the light brown sugar for dark brown sugar. If you like extra crunch, add up to 1/2 cup more pecan halves, just know the clusters will be a bit chunkier and less uniform. A tiny pinch of kosher salt (sprinkled over the tops right after spooning them onto the tray) adds a nice salty-sweet balance without changing the ingredient list too much. To make smaller, bite-size pralines for party platters, use a teaspoon instead of a tablespoon when dropping them onto the foil; they’ll set a little faster and stretch the batch further. If your kitchen runs hot or humid and the pralines seem too soft, pop the tray in the fridge for 20–30 minutes to help the caramel firm up. For gifting or bake sales, layer pralines between sheets of wax paper in tins or sturdy containers so the caramelized edges stay crisp and pretty.