Classic New Orleans Pecan Pralines

This is a fantastic start to a classic praline recipe. To complete it and ensure success, here is the full list of ingredients and detailed, step-by-step instructions.

Table of Contents

Complete Ingredients List

▸ 1 ½ cups granulated sugar

▸ ¾ cup light brown sugar, packed
▸ ½ cup unsalted butter
▸ ½ cup heavy cream (or evaporated milk for a slightly different texture)

▸ 1 teaspoon vanilla extract
▸ ¼ teaspoon salt
▸ 1 ½ cups pecan halves, toasted

Step-by-Step Instructions

Step 1: Prepare Your Workspace

Pralines set very quickly, so it’s crucial to have everything ready before you start cooking.

Toast the Pecans: Spread pecans on a baking sheet and toast at 350°F (175°C) for 8-10 minutes, until fragrant. Let them cool slightly, then chop them roughly if desired (many prefer whole halves).

Set Up: Lay out a large sheet of parchment paper or wax paper on your counter. Have a tablespoon or small cookie scoop ready.
Get Your Tools Ready: Have a long-handled wooden spoon and a candy thermometer ready.

Step 2: Combine and Cook the Sugar Mixture

In a heavy-bottomed, medium-sized saucepan (at least 3 quarts), combine the granulated sugar, brown sugar, heavy cream, and butter.

Cook over medium heat, stirring constantly with a wooden spoon, until the butter melts and the sugars completely dissolve. This should take about 5-7 minutes. Scrape the sides of the pan to prevent sugar crystals from forming.
Once the mixture comes to a low boil, stop stirring and attach your candy thermometer to the side of the pan, ensuring the bulb does not touch the bottom.

Step 3: Cook to the Perfect Temperature

Continue cooking, without stirring, until the mixture reaches 238°F – 240°F (114°C – 116°C), the “soft-ball” stage. This is the most critical step.
- Too low (<236°F): Pralines will be too soft and won’t set.
- Too high (>242°F): Pralines will become hard and grainy.
This will take about 8-12 minutes. Be patient!

Step 4: Cool and Beat

Immediately remove the pan from the heat once the correct temperature is reached.
Let the mixture cool undisturbed for 5-10 minutes until the pan is warm but not hot to the touch (around 200°F). This cooling period is essential for achieving the perfect creamy, not grainy, texture.
After cooling, add the vanilla extract and salt. Stir vigorously with your wooden spoon for 1-2 minutes. The mixture will become slightly thicker and lighter in color.

Quickly fold in the toasted pecans.

Step 5: Spoon and Shape

Working quickly (the candy will begin to set), drop tablespoon-sized mounds onto the prepared parchment paper.
If they don’t spread into a perfect circle, you can gently nudge them with the back of your spoon. They should be about 3 inches in diameter.

Step 6: Let Set

Allow the pralines to cool completely at room temperature until they are firm to the touch. This usually takes 20-30 minutes.

Tips for Perfect Pralines Every Time:

Weather is Key: Avoid making pralines on a humid or rainy day. The excess moisture in the air can prevent them from setting properly.

Don’t Stir Too Soon: Stirring while the syrup is boiling can cause crystallization, leading to grainy pralines.
The Cool-Down: Do not skip the step of letting the mixture cool before beating. This is what ensures a smooth, creamy, melt-in-your-mouth texture instead of a sugary, crystalline one.
Storage: Once completely cool, store pralines in an airtight container at room temperature. Place parchment paper between layers to prevent sticking. They are best enjoyed within a week.

Enjoy your taste of New Orleans