New Orleans pecan pralines are a rich, sweet Southern candy made from sugar, cream, butter, and pecans. These melt-in-your-mouth confections are a staple of Louisiana cuisine and are often gifted during holidays or enjoyed as a homemade treat year-round. With their creamy texture and nutty crunch, these pralines bring a little bit of Southern charm to every bite.
Why You’ll Love This Recipe
I love this recipe because it brings together simple pantry ingredients to create a decadent, old-fashioned candy that tastes like it came straight out of a New Orleans confectionery. The balance between the creamy, caramelized sugar base and the toasted pecans is irresistible. Plus, it’s surprisingly easy to make with a little patience and the right technique. I also appreciate that it’s a perfect homemade gift and keeps well when stored properly.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Granulated sugar
- Light brown sugar
- Heavy cream
- Unsalted butter
- Vanilla extract
- Salt
- Pecan halves
Directions
- I start by preparing a baking sheet lined with parchment paper so it’s ready when the pralines are done cooking.
- In a heavy-bottomed saucepan, I combine both sugars and heavy cream over medium heat, stirring constantly until the sugars dissolve.
- I add butter and continue cooking, stirring frequently. I use a candy thermometer and cook the mixture until it reaches the soft ball stage, around 238–240°F (114–115°C).
- Once it reaches temperature, I remove it from the heat and stir in the vanilla extract, salt, and pecan halves.
- I beat the mixture with a wooden spoon for several minutes until it starts to thicken and lose its gloss. This is the critical stage where the candy sets up correctly.
- Using a spoon, I quickly drop heaping tablespoons of the mixture onto the prepared baking sheet, forming individual pralines.
- I let them cool completely at room temperature until firm and set.
Servings and timing
This recipe makes about 18–24 pralines, depending on size.
Prep time: 10 minutes
Cook time: 20–25 minutes
Cooling time: 30–40 minutes
Total time: About 1 hour and 15 minutes
Variations
- I sometimes add a splash of bourbon with the vanilla for a deeper flavor.
- For a spiced version, I stir in a pinch of cinnamon or nutmeg.
- If I want a creamier praline, I add a bit more cream and reduce the beating time to keep the mixture soft.
- Toasted pecans enhance the nuttiness, so I occasionally roast them beforehand for a richer taste.
Storage/reheating
I store the pralines in an airtight container at room temperature. They keep well for up to 1 week. For longer storage, I refrigerate them and let them come to room temperature before serving. I never reheat them, as it affects the texture, but if one gets slightly too firm, I’ll warm it in my hands or let it sit out for a few minutes to soften slightly.
FAQs
What’s the best way to prevent grainy pralines?
I make sure to stir continuously and avoid scraping the sides of the pan while cooking to prevent crystallization.
Can I use dark brown sugar instead of light brown sugar?
Yes, I’ve used dark brown sugar before. It adds a deeper molasses flavor, which works beautifully if I want a richer candy.
Do I have to use a candy thermometer?
While not strictly necessary, I find that using a thermometer ensures consistent results, especially for reaching the soft ball stage.
Why did my pralines not set?
If they didn’t reach the right temperature or I didn’t beat them long enough after cooking, they might remain too soft. I always wait until the mixture thickens and dulls slightly before spooning.
Can I freeze pecan pralines?
I don’t recommend freezing them, as the texture can change. But if I must, I wrap each praline in parchment and place them in a sealed container, thawing at room temperature before eating.
Conclusion
These New Orleans pecan pralines are a classic Southern treat that always impress. I love making them for gatherings, holidays, or simply to satisfy my sweet tooth. Their creamy texture and crunchy pecans offer the perfect bite of indulgence, and they’re easier to make than most people think. Give them a try and bring a taste of Louisiana into your kitchen.
New Orleans Pecan Pralines
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 18–24 pralines
- Category: Dessert
- Method: Stovetop
- Cuisine: Southern
- Diet: Vegetarian
Description
New Orleans pecan pralines are rich, creamy Southern candies made with sugar, cream, butter, and pecans, offering a melt-in-your-mouth texture and nutty crunch.
Ingredients
- 1 cup granulated sugar
- 1 cup light brown sugar
- ½ cup heavy cream
- 4 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups pecan halves
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a heavy-bottomed saucepan, combine granulated sugar, light brown sugar, and heavy cream over medium heat, stirring until sugars dissolve.
- Add butter and continue cooking, stirring frequently. Use a candy thermometer and cook until the mixture reaches 238–240°F (soft ball stage).
- Remove from heat and stir in vanilla extract, salt, and pecan halves.
- Beat the mixture with a wooden spoon until it begins to thicken and lose its gloss.
- Quickly drop heaping tablespoons of the mixture onto the prepared baking sheet to form individual pralines.
- Allow pralines to cool completely at room temperature until firm and set.
Notes
- Use a candy thermometer for best results.
- Do not scrape the sides of the pan to prevent crystallization.
- Roasting the pecans adds depth to the flavor.
- Add bourbon or spices for flavor variations.
Nutrition
- Serving Size: 1 praline
- Calories: 180
- Sugar: 21g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
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