New Orleans Pralines Recipe

Pralines
The Spruce
Ratings (97)
  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: 15 pralines (15 servings)
Nutritional Guidelines (per serving)
216 Calories
11g Fat
30g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 15 pralines (15 servings)
Amount per serving
Calories 216
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 14%
Cholesterol 9mg 3%
Sodium 8mg 0%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 4%
Protein 1g
Calcium 30mg 2%
*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.)

Pralines are a New Orleans institution! This praline recipe produces sweet, slightly crumbly brown sugar candies loaded with toasted pecans.

It's important that the pecans be well-toasted so they impart maximum flavor and crunch to the candy. But the most important thing is to use a candy thermometer to make sure the sugar is cooked to the right temperature. Otherwise, you might end up with a gooey mess on your hands.

Ingredients

  • 1 cup sugar (white)
  • 1 cup brown sugar (packed)
  • 1/2 cup evaporated milk
  • 4 tablespoons butter (cubed)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups pecans (toasted and coarsely chopped)

Steps to Make It

  1. Gather the ingredients. 

    New Orleans pralines ingredients.
  2. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

    Prepare baking sheet with foil and cooking spray
     The Spruce
  3. In a medium saucepan combine the white sugar, brown sugar, and evaporated milk over medium heat.

    Combine sugar, brown sugar, and evaporated milk in saucepan
    The Spruce
  4. Stir until the sugar dissolves, then insert a candy thermometer.

    Stir until sugar dissolves
    The Spruce
  5. Cook the candy, stirring occasionally, until the candy reaches 240 F on the thermometer.

  6. Once the proper temperature is reached, remove the pan from the heat and drop the cubes of butter on top, but do not stir. Allow the pan to sit for 1 minute.

    Add butter to sugar and milk mixture
    The Spruce
  7. After 1 minute, add the vanilla extract and the pecans, and begin to stir smoothly and constantly with a wooden spoon. Soon the candy will begin to get thicker and lighter in color.

    Add vanilla and pecans to mixture
     The Spruce
  8. Continue to stir until the candy starts to hold its shape. It should still be easy to stir, however. It is important not to stir too much, as pralines quickly go from fluid to rock-solid.

    Continue stirring until pralines start to harden
    The Spruce
  9. Once it is a lighter, opaque brown, and holds its shape, quickly begin to drop small spoonfuls of the candy onto the prepared baking sheet. Work quickly to form the candies, as the pralines will start to set in the saucepan. If the candy stiffens before you’re done scooping, add a spoonful of very hot water and stir until it loosens, then continue scooping until you have formed all the pralines.

    Drop spoonfuls of praline mixture onto baking sheet
    The Spruce
  10. Allow the candy to fully set at room temperature, for about 30 minutes. Store New Orleans pralines in an airtight container at room temperature.

    Allow pralines to cool to room temperature
    The Spruce
  11. Enjoy!