Easy Creamy Pecan Pralines

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 01/21/20
Easy Pecan Pralines
Diana Rattray
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Standing Time: 30 mins
  • Yield: 20 pralines (20 servings)
Nutritional Guidelines (per serving)
278 Calories
14g Fat
37g Carbs
2g Protein
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Nutrition Facts
Servings: 20 pralines (20 servings)
Amount per serving
Calories 278
% Daily Value*
Total Fat 14g 19%
Saturated Fat 4g 19%
Cholesterol 13mg 4%
Sodium 16mg 1%
Total Carbohydrate 37g 14%
Dietary Fiber 1g 5%
Protein 2g
Calcium 50mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

New Orleans-style pralines are sweet and nutty confections of sugar, evaporated milk, butter, and pecans. Not only are they incredibly delicious, they are super easy to make. The method for making these pralines is similar to making basic fudge, but they are spooned onto wax or parchment paper to make small free-form patties. It doesn't get easier than that.

To make the pralines, simply combine and boil the candy ingredients to the soft ball stage, stir in the nuts, then form and let set. Don't let any technical candy-making terms deter you. The only equipment you need is a candy thermometer to measure the temperature of the ingredients.

Other nuts can be substituted for the pecans, such as pistachios, cashews, walnuts, hazelnuts, and almonds; but it's the pecan nut that distinguishes these sweets as a New Orleans treat.

You might be surprised to know that pralines and other types of fudge and caramels freeze well, so these pralines can give you a head start on any holiday candy making. They are also a sweet treat you can enjoy year-round. See below for variations and tips on how to store your homemade pralines.

Ingredients

  • 4 tablespoons salted butter, chilled
  • 1 1/4 cups sugar
  • 3/4 cup (packed) dark or light brown sugar
  • 1/2 cup evaporated milk
  • 1 1/2 cups pecans
  • 1 tablespoon vanilla extract

Steps to Make It

  1. Gather the ingredients.

  2. Lay an 18-inch sheet of wax paper or parchment paper on the countertop.

  3. Cut the butter into small pieces. Place the pieces of butter on a plate and put the plate in the freezer while you heat the ingredients.

    Butter for pralines.
     The Spruce

  4. In a heavy medium saucepan, add the granulated sugar, brown sugar, and evaporated milk.

    Sugars for pralines.
     The Spruce

  5. Place the pan over medium heat, whisk to blend, and cook until the mixture reaches the soft ball stage or 235 F when measured with a candy thermometer.

    Cooked white and brown sugar.
     The Spruce

  6. Immediately remove the pan from the burner and stir in the frozen butter with a wooden spoon.

    Adding butter to praline mixture.
     The Spruce

  7. Add the pecans and vanilla and continue stirring with a wooden spoon until the mixture is no longer shiny and thickens, but is not too stiff. The candy should spread slightly when you spoon it onto the paper.

    Cooking pecans for pralines.
     The Spruce

  8. Use a tablespoon to spoon mounds of the candy onto the wax paper or parchment, making sure that there are pecans in each praline.

    Pralines on parchment paper.
     The Spruce

  9. Let the candy stand at room temperature until firm, about 30 minutes.

    Pecan Pralines.
     The Spruce

  10. Store the pralines in an airtight container at room temperature for up to 3 weeks.

  11. Enjoy!

Tips

  • For gift giving, individually wrap the pralines in cellophane wrappers or arrange them in a decorative tin with sheets of wax paper separating the layers.
  • Freeze pralines for up to 3 months in airtight containers lined with wax paper. Separate the layers with wax paper or wrap the individual pralines.

Recipe Variations

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