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My Chocolate Pralines have a creamy, chocolatey, nutty flavor that melts in your mouth and teleports you to the 5-0-4!
If you love chocolate recipes, you'll enjoy these: Chocolate Beignets, Chocolate Hand Pies, Chocolate Whiskey Cake, Chocolate French Toast, Single-Serve Chocolate Cookies, and Chocolate Espresso Cake.
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What is a Chocolate Praline?
A chocolate praline is a rich, bite-sized candy made by combining granulated sugar, butter, milk or cream, and chocolate with nuts—most often pecans, almonds, or hazelnuts. They have a soft, fudgy texture, a glossy finish, and melt-in-your-mouth sweetness.
Initially, when I was researching which chocolate praline recipes were available online, I only found ones that used cocoa powder. Now, growing up in New Orleans, I didn't know any candy makers who used that ingredient in their chocolate praline mixture.
They all used chocolate chips, so I initially wanted to use semi-sweet baker's chocolate. Still, when the candy reached the proper stage, I found it produced a thicker praline, similar to my original New Orleans Praline recipe. Instead, I wanted a thinner, crisp, and mouth-melting praline.
So, I switched to chocolate chips, and after four test runs and two more confirmations that the recipe worked, these chocolate pralines were created. When I let some friends try them, they had overwhelming compliments and told me they wanted to place an order and that I needed to sell them.
When friends tell you that, you know that you're cooking with hot grease. So now it's time for me to share my New Orleans chocolate praline recipe with the world. Let's talk about it!
Chocolate Pralines Ingredients
Here are the ingredients you'll need for decadent, amazing pralines.
Raw Cane Granulated Sugar
A perfect praline starts with the right sugar. I love using raw cane sugar because it gives you the best of both worlds—its brown hue adds a subtle molasses flavor that granulated sugar cannot. This keep us from needing to use brown sugar and granulated sugar.
Chocolate Chips
You’ll need semi-sweet chocolate chips for this recipe—they strike the perfect balance between rich and sweet. Just enough chocolate indulgence to make these pralines taste like dessert heaven.
Kosher salt
A pinch of salt is your secret weapon—it makes the sweetness sing and keeps every bite balanced. Never skip it!
Evaporated milk
While some folks reach for whole milk or heavy cream, I stay true to my New Orleans roots with evaporated milk. It adds a richer, creamier flavor that feels classic. Go for the full-fat version—you deserve it.
Unsalted butter
A touch of unsalted butter gives your pralines that silky, melt-in-your-mouth texture. It’s what turns pecan candy from good to irresistible.
Pure Vanilla extract
Use the real stuff—pure vanilla extract—not the imitation kind. The depth of flavor it brings is worth every drop.
Pecans
I like to chop my pecans so you get a mix of textures—some crunchy bits, some bigger pieces. It keeps every bite interesting and full of character.
How to make Chocolate Pralines
I wanted my praline recipe to remove the stress and fuss of candy making and be simple, fun, and downright irresistible with every bite.
In a heavy-bottom pot over medium heat, bring sugar, kosher salt, evaporated milk, and butter to a boil.
Once the mixture begins to boil, set a timer for 11 minutes, and stir continuously.
After 2 minutes, stir in the vanilla and chocolate chips, and keep stirring. The mixture will boil up, and over time, it will begin to thicken. Be sure to scrape the corners of the pot to prevent sugar from scorching.
Candy is done when you can create long drags from the spoon on the bottom of the pot, and the mixture is thick, or once it reaches 242°F (116°C).
Turn off the heat, add the pecans, and stir vigorously for 1 minute to whip. The mixture should be thick and creamy. It will begin to stiffen, so put a little elbow grease into it.
Then, scoop out the pralines on two baking sheets lined with parchment paper and form them into small circles or elongated shapes. Just move very fast because the pralines will harden fast. Cool completely before serving.
How To Store Pralines
Chocolate pralines are best eaten immediately, but will remain fresh for 2 weeks when individually wrapped and kept in an airtight container. There's no need to refrigerate; keep them in a cool place.
Pro Recipe Substitutions, Tips & Tricks
Here are a few notes I had from making these incredible candies.
- I love using a wooden spoon or a large metal spoon when stirring the praline mixture. Hot sugar doesn't cling to wood as much, and a metal spoon helps you keep a steady stir without overheating your hand.
- Copper is king for candy making because it distributes heat perfectly, but it’s pricey. A heavy-bottomed saucepan is the next best thing—it’ll save your sugar from burning.
- Don’t dread cleanup—fill your pot and tools with hot water and boil them for a minute. The sugar will melt right off, no scrubbing needed.
- For uniform pralines, use a cookie scoop. But if you prefer the old-school, homemade look, grab a large metal spoon instead. Pralines aren’t about perfection—they’re about personality.
- Make your pralines as large or as small as you want. Bigger pieces mean softer centers, while smaller ones harden a bit faster—so play around and find your sweet spot.
- You can use white cane sugar instead of raw sugar without changing the texture. Raw sugar gives a deeper, molasses flavor; white sugar keeps the sweetness cleaner and lighter.
- As your candy nears the end, the mixture will thicken, and you’ll start to see the bottom of the pot as you stir. That’s your cue—it’s go time!
- If you’re using salted butter, skip the added salt in the recipe. You want balanced sweetness, not salted caramel gone rogue.
- Pralines should harden in about an hour. I like to let mine cool in a cold oven—it’s draft-free and speeds things up. If they’re still glossy, they need more time.
- Get creative! Add rum raisins, coconut, butterscotch, banana, or strawberry extract for something different. If you go fruity, skip the vanilla extract—it can compete with the flavor.
- You don’t need a candy thermometer for this recipe—I tested it a dozen times. Just keep stirring on medium heat, steady and patient. The mixture will tell you when it’s ready.
- If you’re a dark chocolate lover, use a quality chocolate like Godiva 72% cocoa chocolate chips. They're Belgium chocolate-inspired chips are superior to anything else you'll find in the grocery store. And if you're saving some more, just be sure it's at least 60% cacao. It gives your pralines a richer, deeper flavor and keeps the sweetness in check.
- If you don’t have raw cane sugar on hand, regular granulated sugar works just as well. Your pralines will still turn out rich and delicious—the main difference is that granulated sugar gives a lighter, cleaner sweetness, while raw cane sugar adds a hint of caramel depth.
FAQ
Here are readers' top questions about making chocolate pralines from scratch.
What is praline made of?
Traditional praline is made by cooking sugar, butter, and cream to a soft-ball stage, then mixing in nuts like pecans or almonds. In a chocolate praline recipe, chocolate or cocoa powder is added to the mixture, giving it that signature fudgy consistency and rich cocoa flavor.
What does praline chocolate taste like?
Praline chocolate tastes like pure indulgence—sweet, nutty, buttery, and intensely chocolaty. The texture can range from creamy to slightly crunchy, depending on the nuts and cooking method, but every bite feels decadent.
What are the ingredients in chocolate praline?
A classic chocolate praline recipe includes sugar, butter, milk or cream, cocoa or melted chocolate, vanilla extract, and nuts like pecans or almonds. Some variations add a pinch of salt or espresso powder to deepen the flavor and balance the sweetness.
What’s the difference between ganache and praline?
Ganache and praline are both rich and chocolatey, but they serve different purposes in the pastry world. Ganache is a smooth mixture of chocolate, sugar, and heavy cream, often used as a filling, frosting, or truffle base. Praline, on the other hand, is made from caramelized sugar and nuts, creating a sweet, nutty paste or candy. When chocolate is added, praline takes on a fudgier texture with a toasted, nut-forward flavor, while ganache stays silky and purely chocolate.
More New Orleans Recipes
If you can't get enough of praline's delectable taste, these recipes are definitely for you!
- Buttermilk Drop Doughnuts
- Calas
- Beignets
- Lemon Ice Box Pie
- King Cake Filled with Cream Cheese
- Sweet Potato Pound Cake
- Banana Bread Pudding
- Bourbon Sauce for Bread Pudding
Before You Begin
Here are my steps for getting organized before I start anything.
Step 1: Get all ingredients for the pralines on the counter.
Step 2: Measure everything out.
Step 3: Start following the recipe and get ready for the best homemade chocolate pralines you've ever tasted.
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📖 Recipe
New Orleans Chocolate Pralines
Ingredients
- 2 ½ cups raw cane sugar
- 12 oz. canned evaporated milk
- 4 tablespoons unsalted butter
- ¼ teaspoon kosher salt
- ½ cup dark chocolate chips
- 1 teaspoon pure vanilla extract
- 1 ½ cups chopped pecans
- parchment paper
Instructions
- Line two baking sheets with parchment paper.
- In a heavy-bottom pot over medium heat (5-6 on induction tops), bring sugar, kosher salt, evaporated milk, and butter, set a timer for 11 minutes and bring to a boil. Once the mixture begins to boil, and stir continuously. After 2 minutes, stir in the vanilla and chocolate chips, and keep stirring.
- The mixture will boil up, and over time, it will begin to thicken. Be sure to scrape the corners of the pot to prevent sugar from scorching.
- Candy is done when you can create long drags from the spoon on the bottom of the pot, and the mixture is thick, or once it reaches 242°F (116°C). Turn off the heat, add the pecans, and stir vigorously for 1 minute to whip. The mixture should be thick and creamy but pourable. It will begin to stiffen, so put a little elbow grease into it.
- Then, scoop out the pralines and form them into small circles or elongated shapes. Just move very fast because the pralines will harden fast. Cool completely before serving.
Notes
- I love using a wooden spoon or a large metal spoon when stirring the praline mixture. Hot sugar doesn't cling to wood as much, and a metal spoon helps you keep a steady stir without overheating your hand.
- Copper is king for candy making because it distributes heat perfectly, but it’s pricey. A heavy-bottomed saucepan is the next best thing—it’ll save your sugar from burning.
- Don’t dread cleanup—fill your pot and tools with hot water and boil them for a minute. The sugar will melt right off, no scrubbing needed.
- For uniform pralines, use a cookie scoop. But if you prefer the old-school, homemade look, grab a large metal spoon instead. Pralines aren’t about perfection—they’re about personality.
- Make your pralines as large or as small as you want. Bigger pieces mean softer centers, while smaller ones harden a bit faster—so play around and find your sweet spot.
- You can use white cane sugar instead of raw sugar without changing the texture. Raw sugar gives a deeper, molasses flavor; white sugar keeps the sweetness cleaner and lighter.
- As your candy nears the end, the mixture will thicken, and you’ll start to see the bottom of the pot as you stir. That’s your cue—it’s go time!
- If you’re using salted butter, skip the added salt in the recipe. You want balanced sweetness, not salted caramel gone rogue.
- Pralines should harden in about an hour. I like to let mine cool in a cold oven—it’s draft-free and speeds things up. If they’re still glossy, they need more time.
- Get creative! Add rum raisins, coconut, butterscotch, banana, or strawberry extract for something different. If you go fruity, skip the vanilla extract—it can compete with the flavor.
- You don’t need a candy thermometer for this recipe—I tested it a dozen times. Just keep stirring on medium heat, steady and patient. The mixture will tell you when it’s ready.
- If you’re a dark chocolate lover, use a quality chocolate like Godiva 72% cocoa chocolate chips. They're Belgium chocolate-inspired chips are superior to anything else you'll find in the grocery store. And if you're saving some more, just be sure it's at least 60% cacao. It gives your pralines a richer, deeper flavor and keeps the sweetness in check.
- If you don’t have raw cane sugar on hand, regular granulated sugar works just as well. Your pralines will still turn out rich and delicious—the main difference is that granulated sugar gives a lighter, cleaner sweetness, while raw cane sugar adds a hint of caramel depth.
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