New Orleans Pecan Pralines

Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 30–45 minutes
Total Time: Approximately 1 hour 15 minutes
Difficulty: Intermediate
Yield: About 18–24 pralines (depending on size)

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Introduction

New Orleans is a city known for its vibrant culture, jazz music, and undeniably rich culinary traditions. Among the sweet treats that define this Southern city, Pecan Pralines stand out as an iconic candy that has been delighting locals and tourists alike for generations.

Pronounced “PRAW-leens” in New Orleans (not “PRAY-leens” as in some other parts of the U.S.), these sweets are rich, buttery, and filled with toasted pecans. They’re a perfect blend of caramelized sugar and cream, offering a melt-in-your-mouth texture that’s neither quite fudge nor brittle.

This classic New Orleans Pecan Pralines recipe will walk you through the steps to make this traditional Southern candy at home. Whether you’re looking to recreate your favorite Mardi Gras memory or introduce a new dessert to your friends and family, this praline recipe will bring a bit of Louisiana magic into your kitchen.

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What Are Pecan Pralines?

Pecan pralines are a type of candy made from sugar, butter, cream (or milk), and pecans. They originated in France but were adapted in the American South with the addition of local ingredients—especially the native pecan tree.

Unlike hard candies or toffee, pralines are soft and creamy, with a texture somewhere between fudge and caramel. They’re made by boiling a sugar mixture to a specific temperature, then beating the candy until it thickens and setting it in small rounds on parchment to cool.

Ingredients

To make authentic New Orleans Pecan Pralines, you’ll need the following:

Dry Ingredients:

• 1 ½ cups granulated white sugar

• 1 ½ cups light brown sugar (packed)

• ¼ teaspoon salt

Wet Ingredients:

• 1 cup heavy cream (or evaporated milk for a more traditional version)

• 4 tablespoons unsalted butter (½ stick)

• 1 ½ teaspoons pure vanilla extract

Add-ins:

• 2 cups pecan halves or pieces (toasted for best flavor)

Equipment Needed

• Heavy-bottomed saucepan (at least 3-quart)

• Candy thermometer

• Wooden spoon or heat-resistant spatula

• Baking sheet lined with parchment paper or silicone baking mat

• Ice water (for testing candy stage, if no thermometer)

• Ladle or tablespoon for scooping

Step-by-Step Instructions

Step 1: Prepare Your Work Area

Before you begin, line a baking sheet or your counter with parchment paper or a silicone mat. The candy will set quickly once ready, so you’ll want to have everything ready to go.

Tip: Lightly spray the parchment paper with nonstick spray if you’re in a humid area to prevent sticking.

Step 2: Toast the Pecans (Optional but Recommended)

Preheat your oven to 350°F (175°C). Spread the pecans on a baking sheet and toast them for 8–10 minutes, or until they’re fragrant. Be sure to keep an eye on them—they can burn quickly.

Toasting enhances the flavor and provides that nutty crunch New Orleans pralines are known for.

Step 3: Combine Ingredients and Start Cooking

In your heavy saucepan, combine:

• White sugar

• Brown sugar

• Salt

• Heavy cream

• Butter

Cook over medium heat, stirring continuously until the sugar has dissolved and the mixture starts to bubble.

Step 4: Bring to Soft Ball Stage

Attach your candy thermometer to the side of the pan (make sure it doesn’t touch the bottom). Continue to cook the mixture, stirring occasionally, until it reaches soft ball stage (238–240°F or 114°C).

No thermometer? Drop a small spoonful of the mixture into a glass of ice water. If it forms a soft, pliable ball, it’s ready.

This step is crucial. Too low and the pralines won’t set; too high and they’ll be grainy or brittle.

Step 5: Remove from Heat and Add Pecans

Once the mixture reaches the right temperature, remove the pot from heat. Immediately stir in:

• The vanilla extract

• Toasted pecans

Stir quickly but carefully to incorporate the nuts and flavor evenly.

Step 6: Beat the Mixture

Here’s where praline-making becomes a bit of an art form.

Continue stirring vigorously for about 3 to 5 minutes until the mixture thickens and becomes cloudy. It should lose its glossy sheen and feel slightly heavy as it cools. This is when it’s ready to drop onto the parchment paper.

Be cautious: waiting too long will cause the candy to harden in the pot. Working too early will leave you with flat, sticky puddles.

Step 7: Drop and Cool

Using a tablespoon or ladle, quickly drop spoonfuls of the praline mixture onto your prepared parchment. Space them at least 1 inch apart.

Let them cool undisturbed for 30 to 45 minutes or until completely set and firm to the touch.

Tips for Perfect Pralines

• Humidity matters: Try to make pralines on a dry day. Humidity can interfere with the setting and texture.

• Use a candy thermometer: It takes the guesswork out and helps ensure consistency.

• Don’t over-stir: Stirring too long before dropping can make the candy too stiff.

• Try different nuts: While pecans are traditional, you can experiment with walnuts or almonds for a twist.

Storage Instructions

Store your pecan pralines in an airtight container at room temperature. They’ll stay fresh for up to 1 week.

For longer storage: Wrap them individually in wax paper and store in the freezer for up to 3 months. Let them come to room temperature before serving.

Serving Ideas

• Serve with coffee after a Southern-style meal.

• Wrap in clear cellophane with a ribbon for gift-giving.

• Crumble over ice cream or use in a praline cheesecake.

Nutrition Information (Per Praline)

(Approximate values, based on 24 pralines)

• Calories: 180

• Total Fat: 10g

• Saturated Fat: 3.5g

• Cholesterol: 10mg

• Sodium: 40mg

• Total Carbohydrates: 22g

• Sugars: 21g

• Protein: 1g

• Fiber: 1g

Note: These values will vary depending on the exact size of your pralines and whether you use cream or evaporated milk.