New Orleans Pecan Pralines

These New Orleans pecan pralines are sweet, nutty, and melt-in-your-mouth candies that I love making when I want a Southern classic treat. With their rich caramel flavor and crunchy pecans, they’re as nostalgic as they are delicious.

Why You’ll Love This Recipe

I like this recipe because it’s simple yet feels indulgent. The combination of sugar, butter, and cream makes a creamy candy base, while the toasted pecans give every bite a satisfying crunch. I enjoy making them during the holidays, but they’re perfect anytime I want a homemade candy that’s both comforting and impressive.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• pecan halves

• granulated sugar

• brown sugar

• heavy cream (or evaporated milk)

• butter

• vanilla extract

• pinch of salt

Directions

1. I toast the pecans lightly in a dry skillet or oven to bring out their flavor.

2. In a saucepan, I combine granulated sugar, brown sugar, cream, and butter.

3. I cook over medium heat, stirring, until the mixture reaches the soft-ball stage (about 235–240°F / 113–115°C).

4. I remove from the heat and stir in vanilla, salt, and toasted pecans.

5. I keep stirring until the mixture thickens slightly and looks creamy.

6. I quickly drop spoonfuls onto parchment paper and let them set until firm.

Servings and timing

This recipe makes about 18–24 pralines, depending on size. Prep time takes me about 10 minutes, and cooking plus setting time is around 30 minutes, so they’re ready in about 40 minutes total.

Variations

Sometimes I add a dash of bourbon for extra depth, or a sprinkle of cinnamon for warmth. If I want a slightly softer candy, I use evaporated milk instead of cream. I also enjoy dipping half of each praline in melted chocolate for an indulgent twist.

storage/reheating

I store pralines in an airtight container at room temperature for up to a week. They don’t usually last that long in my house, but if I need to keep them longer, I refrigerate them. I don’t reheat pralines since they’re meant to be enjoyed as set candies.

FAQs

Do I need a candy thermometer?

I find it very helpful to reach the correct stage, but I can also test by dropping a little mixture into cold water to see if it forms a soft ball.

Why are my pralines grainy?

That usually happens if the sugar crystallizes. I stir gently and avoid scraping the sides of the pan to keep the texture smooth.

Can I make pralines without cream?

Yes, evaporated milk works just as well and is more traditional in some recipes.

How long do pralines take to set?

They usually firm up within 20–30 minutes at room temperature.

Can I double the recipe?

Yes, I sometimes double it, but I use a large, heavy pot so the mixture cooks evenly.

Conclusion

I love making New Orleans pecan pralines because they’re sweet, nutty, and full of Southern charm. They’re easy to prepare, beautiful to share, and always a hit at gatherings. Whether for holidays or just as a treat for myself, these pralines bring a little piece of New Orleans right into my kitchen.

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