Easy Creamy Pecan Pralines

Easy Pecan Pralines
Diana Rattray
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 20 servings
Nutritional Guidelines (per serving)
278 Calories
14g Fat
37g Carbs
2g Protein
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Nutrition Facts
Servings: 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.)

These New Orleans-style pralines are incredibly delicious, and they are super easy to make. Just boil the candy mixture to the soft ball stage, stir, and let them set until firm. These are similar to a basic cooked fudge, but they are spooned onto wax paper or parchment paper to make small patties. 

You might be surprised to know that pralines and other types of fudge and caramels freeze well, so you can get a head start on holiday candy making.. See the tips and variations for how to store your homemade pralines.


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

Steps to Make It

  1. Gather the ingredients.

  2. Lay an 18-inch sheet of wax paper or parchment paper out 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.

    Butter for pralines.
     The Spruce
  4. In a heavy medium saucepan, combine the granulated and brown sugar with the evaporated milk.

    Sugars for pralines.
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  5. Place the pan over medium heat and cook until the mixture reaches the soft ball stage.* If you have a candy thermometer (recommended), it should register about 235 F. 

    Cooked white and brown sugar.
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  6. Remove the pan from the burner and stir in the frozen butter.

    Adding butter to praline mixture.
     The Spruce
  7. Add the vanilla and pecans and continue stirring until the mixture is no longer shiny 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.

    Pralines on parchment paper.
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  9. Let the candy stand until firm.

    Pecan Pralines.
     The Spruce
  10. Store the pralines in an airtight container for up to 2 to 3 weeks. Enjoy!


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

Recipe Variations