|Nutritional Guidelines (per serving)|
|Servings: 20 pralines (20 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||19%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 1g||5%|
|*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.|
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.
Gather the ingredients.
Lay an 18-inch sheet of wax paper or parchment paper on the countertop.
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.
In a heavy medium saucepan, add the granulated sugar, brown sugar, and evaporated milk.
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.
Immediately remove the pan from the burner and stir in the frozen butter with a wooden spoon.
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.
Use a tablespoon to spoon mounds of the candy onto the wax paper or parchment, making sure that there are pecans in each praline.
Let the candy stand at room temperature until firm, about 30 minutes.
Store the pralines in an airtight container at room temperature for up to 3 weeks.
- 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.