New Orleans Pecan Pralines

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🍬 New Orleans Pecan Pralines Recipe (Creamy Style)

🕰️ Prep Time: 10 minutes

🍳 Cook Time: 25-30 minutes

❄️ Cooling Time: 15-20 minutes

🍬 Yields: About 20–24 pralines

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🧾 Ingredients

• 1½ cups granulated sugar

• ¾ cup light brown sugar (packed)

• ½ cup whole milk or evaporated milk

• 4 tbsp unsalted butter (½ stick)

• 1½ cups pecan halves (can be lightly toasted for added flavor)

• 1 tsp pure vanilla extract

• ⅛ tsp salt (optional, enhances flavor)

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🛠️ Equipment

• Heavy-bottomed saucepan (2–3 quarts)

• Wooden spoon or heat-resistant silicone spatula

• Candy thermometer (optional but recommended)

• Parchment paper or wax paper

• Baking sheet or countertop space for cooling

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🍳 Instructions

1. Prepare your setup

• Lay parchment or wax paper on a baking sheet or clean counter.

• Measure out all ingredients ahead of time — praline-making moves fast once it gets going!

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2. Toast the pecans (optional but recommended)

• In a dry skillet over medium heat, toast the pecan halves for 3–5 minutes, stirring frequently.

• When they’re fragrant and slightly darkened, remove from heat and set aside.

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3. Cook the sugar mixture

• In the saucepan, combine:

  • Granulated sugar

  • Brown sugar

  • Milk

  • Butter

• Stir over medium heat until the mixture comes to a full rolling boil.

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4. Boil to soft-ball stage

• Clip a candy thermometer to the side of the pan.

• Continue to cook, stirring constantly, until the mixture reaches 238°F (114°C) — soft-ball stage.

  • If you don’t have a thermometer, you can test by dropping a small bit into cold water; it should form a soft, pliable ball.

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5. Remove from heat and stir

• Immediately remove the pot from the heat.

• Add:

  • Vanilla extract

  • Salt (if using)

  • Pecan halves

• Stir briskly for 2 to 3 minutes, until the mixture thickens and becomes slightly cloudy or creamy-looking.

  • It should start losing its glossy sheen.

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6. Drop the pralines

• Working quickly, use a spoon to drop heaping tablespoon-sized portions onto your prepared parchment.

• Space them apart so they don’t touch — they’ll spread slightly.

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7. Cool and set

• Let pralines sit undisturbed for 15–30 minutes until fully set.

• They should be firm to the touch but still slightly creamy inside.

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🧊 Storage Tips

• Store in an airtight container at room temperature for up to 1 week.

• Avoid refrigerating — humidity ruins the texture.

• For longer storage, freeze them between sheets of wax paper for up to 2 months.

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🔄 Variations

• Bourbon Pralines: Add 1–2 tsp of bourbon with the vanilla.

• Chocolate Pralines: Stir in ½ cup mini chocolate chips just before dropping.

• Coconut Pralines: Add ½ cup shredded coconut before stirring the pecans in.

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Would you like a version that’s firmer and more crystalline (like some street vendors make), or a small-batch microwave version?