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It only takes 15 minutes to whip up my fast and easy New Orleans Pecan Pralines. They're light, crisp, and nutty and will melt in your mouth! They're the perfect gift to give for any occasion if you're looking for an easy and delicious gift to give someone.
If you love New Orleans dessert recipes, you'll enjoy these: Buttermilk Drop Doughnuts, Beignets, Lemon Ice Box Pie, King Cake Filled with Cream Cheese, or Sweet Potato Pound Cake.
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What are New Orleans pralines?
New Orleans pralines are a classic Louisiana candy made with pecans, granulated white sugar, light brown sugar, butter, and vanilla extract. Originating in my hometown of New Orleans and popular throughout the South, these pecan-filled treats have been enjoyed for centuries by generations with a sweet tooth. They come in chocolate, rum, and coconut flavors.
The history of this beloved treat is as rich as its flavor; it has become an integral part of regional culture since its inception. Whether you're looking to try them out or simply want to know more about them, here's everything you need to know about New Orleans pralines!
The French brought their candy making craftsmanship to the area and taught the Natives and Blacks how to prepare them. There's a long history in the black community in New Orleans of making candy: fudge, candy apples, and pralines.
In every school I ever attended, somebody's parents or grandparents made pecan candy and would sell them. As a matter of fact, one of them actually took our advice and opened up a business. So whenever you're in New Orleans, visit Bernard's Pralines and tell them to tell the owner I sent you.
New Orleans Pralines Ingredients
Here are the ingredients you'll need for this amazing pecan praline recipe.
Granulated sugar
The perfect praline has two sugars, and granulated white sugar provides the sweetness.
Light brown sugar
The other sugar is light brown sugar that adds the perfect caramel color.
Kosher salt
A little salt goes a long way to heighten the sweetness.
Evaporated milk
This is a classic New Orleans ingredient. Avoid the low-fat or fat-free versions, and treat yourself.
Unsalted butter
A little unsalted butter will make the pecan candy smooth and creamy.
Vanilla extract
Always add this at the end to keep the floral flavor and scent flowing in your candy.
Pecans
I love chopping my pecans because I love having irregularly shaped pieces in my pecan candy.
How to Make New Orleans Pralines?
I wanted my pecan pralines recipe to be fun and tasty and remove any intimidation that may cause you to hesitate from making these delicious pecan candies.
First, lay out two rows of parchment or wax paper about 2 or 3 feet on your counter or line two baking sheets with them.
In a medium-heavy bottom, add sugar, brown sugar, salt, and evaporated milk and bring to a boil over medium-high heat. You're looking for giant bubbles all over the pot. If you're using a candy thermometer or instant-read thermometer, it should be about 230°F - 236°F.
Stir in butter, vanilla, and pecans, and cook for about 5 minutes until it reaches 240°F with a candy thermometer.
Then, whip it off the heat continuously for about 1-2 minutes. I sometimes count 80 stirs. This will incorporate air and cool down the candy at the same time, which will thicken the candy up. (This is when to include rum, rum raisins, chocolate, or coconut.)
Then very quickly, scoop out pralines onto the parchment paper. Just move very fast because the pralines will harden fast as they cool, and let cool and harden before eating.
Wrap pralines individually in plastic wrap for storage and will keep for up to 1 month.
Pro Recipe Tips & Tricks
Here are a few notes I had from making these incredible candies:
- I love to use a wooden spoon and whisk to stir my praline mixture. The hot sugar doesn't stick heavy on a wooden spoon, and the whisk allows me to whip a ton of air into them.
- A cookie scoop is my preferred tool for pralines to be the same size.
- You can make your pecan candy as small or large as you desire.
- Feel free to use raw cane sugar instead of white sugar.
- When the candy is close to being finished, as you stir, you will be able to see the bottom of the pot.
- Copper is the best pot for candy making, but it's too expensive for home cooks, so be sure to use a heavy bottom pot.
- If you use salted butter, omit the salt for the recipe.
- The final stages of whipping to incorporate air have been one of the most important tips I've learned about making pralines. To the point, I've been taught to tilt the pot and toss it up to hit the side of the pot to get as much air in it as possible.
- Pralines can take up to several hours to harden depending on home temperature, humidity, drafts, etc. If they're still glossy, they're not ready.
- I like to place mine near or under the fan to set faster.
- You can make many different versions of pralines. I like to add ½ cup of dark chocolate chips to mine to make chocolate pralines.
- People add rum raisins, coconut, rum, butterscotch, banana, and strawberry extract. Add any flavorings toward the end. If you use either banana or strawberry extract, omit the vanilla.
- You do not need a candy thermometer to make pecan candy. You need to know the look and sounds of when the candy is done. However, I recommend using one your first few times until you develop muscle memory.
- The easiest way to clean your pots and tools is to fill the pot with hot water and boil it for a minute, and the sugar will melt off.
FAQs
Here are readers' top questions about making New Orleans pecan candy from scratch.
A praline is a signature pecan candy sold in New Orleans. It's a simple blend of sugar, brown sugar, evaporated milk, butter, and pecans. The candy is hard but tender to bite; it's not as hard as peanut brittle.
The pecan praline is a New Orleans original and has become an iconic part of the city's cuisine. New Orleans has been famous for pecan pralines since the 1700s when French settlers introduced them. Pralines are still very popular in the city today and are enjoyed by locals and tourists. Whether bought from a store or made at home, pecan pralines remain one of the most beloved treats in the Big Easy!
In New Orleans, it's pronounced "prah-lean," just like we pronounce pecan, "pah-can" instead of "pea-can." We never pronounce it "pray-lean."
Praline is a pecan candy famous in New Orleans and surrounding Southern states. Pecan is the nut that's always used to make pralines. Pralines originated in France, where they used almonds or hazelnuts. Once they settled in south Louisiana, they used the native pecan instead of almonds or hazelnuts.
New Orleans pralines should not be chewy; they should be crisp and melt in your mouth as you enjoy them. If they come out chewy, you need to allow more time for them to harden. Once they set and cool, they will be the correct texture. Thicker pralines should have a creamier mouthfeel since it's more candy in each bite than thinner versions.
Pralines get their name from the French "pralin." A French confectionery candy made similar to marzipan by cooking sugar, nuts, and vanilla. Then grounding, it into a paste that can be used in pastries or as a candy filling. In the American South, it means pecan candy.
One reason your pralines won't get hard is if you didn't bring your candy to boil to a soft ball stage, 235°F (In other words, the mixture should be cooked to a point where it maintains its shape when dropped into cold water.) The other reason could be time; sometimes, it can take a few hours for your candy to harden.
Pralines can take up to several hours to harden depending on home temperature, humidity, drafts, etc. If they're still glossy, they're not ready. Never believe anyone that says humidity will keep them from hardening. If you have ever been to New Orleans, you know it's always humid, and they always harden.
What nuts are used to make praline in New Orleans?
Pecans are used to make pecan pralines in New Orleans. No other nuts are used, and if so, you may be overloaded with a lot of nasty comments from locals who take their culture seriously.
Pecan pralines are best eaten immediately but will remain fresh for two weeks, individually wrapped and kept in an airtight container.
More New Orleans Recipes
If you can't get enough of the delectable taste of pralines, these recipes are definitely for you!
- Grillades and Grits
- Crawfish Etouffee
- New Orleans Baked Mac and Cheese
- Blackened Salmon Pasta
- Bananas Foster
Before You Begin
Here are my steps for getting organized before I start anything.
Step 1: Get all ingredients for the pecan pralines on the counter.
Step 2: Measure everything out.
Step 3: Start following the recipe and get ready for the best homemade New Orleans pecan pralines you've ever enjoyed.
My New Orleans pecan pralines are a delicious and easy to make treat. Leave me a comment with your star rating after you try them out! And don't forget to share it with your friends and family on social media so they can enjoy the same delightful experience.
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📖 Recipe
New Orleans Pecan Pralines
Ingredients
- 1 ¼ cups granulated sugar
- 1 ¼ cups light brown sugar
- ¼ teaspoon kosher salt
- 1 cup evaporated milk
- 1 stick unsalted butter
- 1 teaspoon pure vanilla extract
- 2 cups chopped pecans
Instructions
- Line two baking sheets with parchment paper, wax paper or aluminum foil.
- In a heavy bottom pot over medium-high heat bring sugar, brown sugar, salt and milk to a boil, then cook until it reaches 230°F; about 8 minutes. Stir occasionally after it boils.
- Add butter, vanilla and pecans, cook until mixture has thickened reaches 240°F; about 5-6 minutes. You want to stir it continuously for the first 2 minutes. When the candy is close to being finished, as you stir you will be able to see the bottom of the pot.
- Then very quickly scoop out pralines. Just move very fast because the pralines will harden fast. Let cool for 5-10 minutes before eating.
Notes
- I love to use a wooden spoon and whisk to stir my praline mixture. The hot sugar doesn't stick heavy on a wooden spoon, and the whisk allows me to whip a ton of air into them.
- A cookie scoop is my preferred tool for pralines to be the same size.
- You can make your pecan candy as small or large as you desire.
- Feel free to use raw cane sugar instead of white sugar.
- When the candy is close to being finished, as you stir, you will be able to see the bottom of the pot.
- Copper is the best pot for candy making, but it's too expensive for home cooks, so be sure to use a heavy bottom pot.
- If you use salted butter, omit the salt for the recipe.
- The final stages of whipping to incorporate air have been one of the most important tips I've learned about making pralines. To the point, I've been taught to tilt the pot and toss it up to hit the side of the pot to get as much air in it as possible.
- Pralines can take up to several hours to harden depending on home temperature, humidity, drafts, etc. If they're still glossy, they're not ready.
- I like to place mine near or under the fan to set faster.
- You can make many different versions of pralines. I like to add ½ cup of dark chocolate chips to mine to make chocolate pralines.
- People add rum raisins, coconut, rum, butterscotch, banana, and strawberry extract. Add any flavorings toward the end. If you use either banana or strawberry extract, omit the vanilla.
- You do not need a candy thermometer to make pecan candy. You need to know the look and sounds of when the candy is done. However, I recommend using one your first few times until you develop muscle memory.
- The easiest way to clean your pots and tools is to fill the pot with hot water and boil it for a minute, and the sugar will melt off.
Margaret says
I had found another recipe that used heavy cream instead of evaporated milk, but I really wanted to try your recipe... so I used your ratios and made that one substitution. I am very pleased with the results! I have a family recipe, but I have never had much success with it--they always come out grainy, no matter how closely I follow the directions. I made yours, and THESE are the results I was looking for! Thank you for sharing this!
Kenneth Temple says
Hi Margaret! Love to hear it!