New Orleans Pecan Pralines

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.

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
• Authentic Red Beans and Rice

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

Kenneth Temple

Experience the delightful richness of my New Orleans Pralines, a classic pecan candy that will tantalize your taste buds!

4.80 from 5 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dessert, Snack

Cuisine American, Cajun, Creole, New Orleans, Southern

Servings 15 persons

Calories 312 kcal

Ingredients

  

1x2x3x

• 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 the pralines. Just move very fast because the pralines will harden quickly. Let cool until they're no longer glossy.

Notes

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.

Storage:

Pecan pralines are best eaten immediately but will remain fresh for two weeks, individually wrapped and kept in an airtight container.

Nutrition

Calories: 312kcalCarbohydrates: 38gProtein: 3gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 21mgSodium: 63mgPotassium: 138mgFiber: 1gSugar: 37gVitamin A: 237IUVitamin C: 0.5mgCalcium: 72mgIron: 1mg

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