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New Orleans-Style Pecan Pralines
Creamy, buttery, and studded with toasted pecans—these iconic Southern sweets are like caramel meets fudge with a crunchy twist!
📝 Ingredients
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1½ cups (300g) granulated sugar
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¾ cup (150g) packed light brown sugar
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½ cup (120ml) evaporated milk (or heavy cream for extra richness)
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4 tbsp (½ stick) unsalted butter
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1½ cups (150g) pecan halves, toasted (plus extra for topping)
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1 tsp vanilla extract
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¼ tsp salt
👩🍳 Instructions
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Prep:
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Line a baking sheet with parchment paper.
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Toast pecans in a dry skillet over medium heat for 3-4 mins, stirring often, until fragrant.
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Cook the syrup:
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In a heavy-bottomed saucepan (nonstick helps!), combine sugars, evaporated milk, and butter.
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Stir over medium heat until sugars dissolve (~5 mins).
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Clip on a candy thermometer and cook without stirring until it reaches 238°F (114°C, soft-ball stage).
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Finish:
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Remove from heat. Let cool 1 min (to ~200°F).
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Stir in vanilla, salt, and pecans.
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Beat with a wooden spoon 2-3 mins until slightly thickened and cloudy.
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Shape:
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Working quickly, drop spoonfuls onto parchment.
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Press a pecan half onto each praline.
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Let cool 1 hour until firm.
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💡 Pro Tips
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Weather matters! Avoid making pralines on humid days—they’ll stay sticky.
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Too runny? Briefly return to low heat and beat again.
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Storage: Keep in an airtight container with wax paper between layers (up to 2 weeks).
🎺 Why It’s So New Orleans
These pralines blend French caramel techniques with Southern pecans—a treat born in the French Quarter! Pair with café au lait for the full NOLA experience. ☕
“Laissez les bon temps rouler!” (Let the good times roll!)
(P.S. For a twist, add a pinch of cayenne or swap pecans for walnuts!)
