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It only takes 15 minutes to whip up my fast and easy New Orleans Pecan Pralines without a candy thermometer. They're creamy, 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, Chocolate Beignets, Bread Pudding, 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, it started as a recipe made from almonds coated in sugar. However, the abundance of pecan trees in Louisiana quickly made the switch from almonds to pecans simple.
Pralines are 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 it. The black community in New Orleans has a long history of making candy, including 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.
I reworked my recipe (the original recipe is listed in the notes section of the recipe card) and tested it 10 times to produce thicker, creamier pralines instead of thin ones without a candy thermometer. The ones I made with the candy thermometer came out hard and cooked in 5 minutes, and were not close to being a praline.
However, time is the difference between thin and crisp and thick and creamy. In the Pro Recipe Tips section, I’ll provide tips for making them thin.
New Orleans Pralines Ingredients
Here are the ingredients you'll need for this amazing pecan praline recipe.
Granulated Sugar
The perfect praline has one or two sugars. I like to use raw cane sugar because it's the best of both worlds. It still has a brown hue but is granulated like white sugar.
Kosher salt
A little salt goes a long way to heighten the sweetness.
Evaporated Milk
Some people use whole milk, but evaporated milk 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.
Pure Vanilla Extract
Use the good stuff, not the imitation flavoring. Your taste buds will thank you!
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 simple, fun, and rewarding with every bite! I also had to remove any intimidation that may cause you to hesitate from making these delicious pecan candies.
Line two baking sheets with parchment paper or aluminum foil. In a heavy-bottom pot over medium heat, bring sugar, salt, evaporated milk, and butter to a boil.
Once the mixture starts boiling, set a timer for 15 minutes and stir continuously. After 2 minutes, stir in the vanilla and keep stirring.
The mixture will boil up and thicken as time goes on. Be sure to scrape the corners of the pot to prevent the sugars from scorching.
Once the timer off, cut the heat off, and add the pecans, stir it with some aggression to whip it for 45 seconds. The mixture will begin to stiffen, so put some elbow grease into it.
Then, very quickly, scoop out pralines. Just move very fast because the pralines will harden fast.
Add the chocolate to a medium bowl, pour hot cream over top, and cover with a towel or plastic wrap for 3-5 minutes.
How To Store Pecan Pralines
Pecan pralines are best eaten immediately but can remain fresh for two weeks if individually wrapped and kept in an airtight container.
New Orleans Praline Pro Recipe Substitutions, Tips & Tricks
Here are a few notes I had from making these incredible candies:
- I love to use a wooden spoon or a large metal spoon to stir my praline mixture. The hot sugar doesn't stick heavy on a wooden spoon.
- A cookie scoop is my preferred tool for making pralines the same size. However, I love using a large metal spoon to give them a homemade look.
- You can make your pecan candy as small or large as you desire.
- Feel free to use white cane sugar instead of raw cane 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.
- If you want a thinner praline, scoop them onto the baking sheets as soon as you stir in the pecans.
- Pralines should take only one hour to harden. I like to place mine in a cold oven to cool off. Depending on home temperature, humidity, drafts, etc., they can take up to several hours to harden. If they're still glossy, they're not ready.
- 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. If you use either banana or strawberry extract, omit the vanilla extract.
- You do not need a candy thermometer to make pecan candy. I tested this recipe 10 times to make sure. The key is to keep stirring and keep your fire on medium heat, nothing lower or higher.
- The easiest way to clean your pots and tools is to fill them with hot water and boil them for a minute. The sugar will melt off.
FAQs
Here are readers' top questions about making New Orleans pecan candy from scratch.
What is a praline?
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.
Why is New Orleans famous for pralines?
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!
How do New Orleans say pralines?
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."
What's the difference between a praline and a pecan?
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.
Are New Orleans pralines chewy?
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.
Why are they called pralines?
Pralines get their name from the French "pralin." A French confectionery candy made similar to marzipan by cooking sugar, nuts, and vanilla and 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.
Why won't my pralines get hard?
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.
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
- Pain Perdu (French Toast)
- Authentic Red Beans and Rice
- Blackened Chicken
- Yakamein
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
- 2 ½ cups raw cane sugar
- ¼ teaspoon kosher salt
- 12 oz. canned evaporated milk
- 4 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 ½ cups chopped pecans
- parchment paper
Instructions
- Line two baking sheets with parchment paper or aluminum foil.
- In a heavy bottom pot over medium heat bring sugar, salt, evaporated milk and butter to a boil. Once the mixture begins to boil, set a timer for 15 minutes, and stir continuously. After 2 minutes, stir in the vanilla, and keep stirring.
- Mixture will boil up and as time goes on it will being to thicken. Be sure to scrape the corners of the pot to prevent any scorching of the sugars.
- Once the timer goes off, cut the heat off and add the pecans. Stir it vigorously to whip it for 45 seconds. The mixture should be thick and creamy. It will begin to stiffen, so put a little elbow grease into it.
- Then very quickly scoop out pralines. Just move very fast because the pralines will harden fast. Let cool for 1 hour before serving.
Notes
- Depending on how large or small you make your pralines will determine how many you have. I like larger than smaller ones.
- If you want a thinner praline, cook for 13 minutes and scoop them onto the baking sheets as soon as you stir in the pecans.
- I love to use a wooden spoon or a large metal spoon to stir my praline mixture. The hot sugar doesn't stick heavy on a wooden spoon.
- A cookie scoop is my preferred tool for making pralines the same size. However, I love using a large metal spoon to give them a homemade look.
- You can make your pecan candy as small or large as you desire.
- Feel free to use white cane sugar instead of raw cane sugar. You can also do a 50/50 blend of sugar/ light brown sugar.
- When the candy is close to being finished, stir it until you can 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.
- Pralines should take only one hour to harden. I like to place mine in a cold oven to cool off. Depending on home temperature, humidity, drafts, etc., they can take up to several hours to harden. If they're still glossy, they're not ready.
- 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. If you use either banana or strawberry extract, omit the vanilla extract.
- You do not need a candy thermometer to make pecan candy. I tested this recipe 10 times to make sure. The key is to keep stirring and keep the heat on medium (5-6 on most stovetops), nothing lower or higher.
- The easiest way to clean your pots and tools is to fill them with hot water and boil them for a minute. The sugar will melt off.
If you are a fan of the praline recipe I first posted on my blog, Here is the recipe.
- 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
- 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. Cook until it reaches 230°F, about 8 minutes. Stir occasionally after it boils.
- Add butter, vanilla, and pecans. Cook until the mixture has thickened and 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 the pralines. Just move very fast because the pralines will harden quickly. Let cool until they're no longer glossy.
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!
Cynthia Bliss says
Can you use Almond Extract instead of Vanilla Extract when making these?
Kenneth Temple says
Hey Cynthia, it's not traditional but if you enjoy almond extract I don't see why not.
Sandi K. says
I’ve been looking for my late maw-maw’s praline recipe for a long time. She always had the ingredients in her head but never wrote them down. When I saw two different sugars and evaporated milk, I remembered using these ingredients with her and knew this was exactly how she made them (except for the final whisk which is genius).The recipe is perfect!!!! Thank you so much for bringing this memory home!! We can now enjoy her delicious pralines. Happy happy cooking to you!!!
Billy says
I followed the recipe and suggestions exactly. I waited 4 hours. Still glossy. I do have some lovely soft pecan butterscotch candies now. Not what I was looking for, but happy to repurpose.
Kenneth Temple says
Hey Billy, give me one more chance. I just updated the recipe and you won't get any more pecan butterscotch candies, lol.
Margaret S says
Hmmm, I was thinking last night as I was looking at this recipe that the pictures looked different! Would you mind telling me how you updated it? I just want to know, because I really liked them the way they were before... Thanks!
Kenneth Temple says
Hey Margaret, sorry that the update caught you off guard. If you check the recipe card, notes section, you'll find the original recipe and instructions.
Libby says
I know these about to be bomb
Tony LaCour says
Hey Kenneth,
I tried and followed your recipe exactly how you described but my candy never thickened nor hardened even after being in the fridge overnight. What did I do wrong? Thank you for your time.
Kenneth Temple says
Hey Tony! This is common in candy making and has happened to me several times. However, the solution is to make sure your heat is high enough (medium heat is 5-6, or medium on most stovetops). Cook the pecan candy for another 1 or 2 minutes. If you take it off the heat too early, the candy will never set. Remember, the right heat is crucial. You can also test when it's ready by spooning a little on a plate and seeing how fast it hardens. If it remains shiny for longer than 30 seconds keep cooking it for a couple more minutes before testing again. You can also invest in a candy thermometer so you know when to start scooping.