Pralines are one of the South’s most beloved confections, offering a rich, buttery sweetness blended with the irresistible crunch of pecans. Originating from French roots but perfected in New Orleans, these creamy candies have become a holiday staple and a year-round treat across Southern households.
This recipe delivers pralines that melt in your mouth, with just the right texture—smooth and creamy with just enough firmness to hold their shape. They are ideal as holiday gifts, after-dinner sweets, or indulgent snacks for special occasions. Whether you’re making them for the first time or have long been a fan, these pralines are sure to impress with their flavor and simplicity.
Ingredients
1 cup packed light brown sugar
1 cup granulated sugar
½ cup evaporated milk
Pinch of salt
½ stick (4 tablespoons) softened butter
1 teaspoon vanilla extract
1 ¼ cups coarsely chopped pecans
Instructions
1. Prepare your workstation
Before starting, lay out a sheet of parchment paper or lightly butter a baking sheet. Pralines set quickly, so it’s essential to have your surface ready for spooning the mixture.
2. Combine the sugars and milk
In a heavy-bottomed saucepan over medium heat, add the brown sugar, granulated sugar, evaporated milk, and a pinch of salt. Stir constantly with a wooden spoon or heat-resistant spatula until all the sugar has dissolved and the mixture begins to bubble.
3. Cook to the right temperature
Continue to cook the mixture, stirring frequently to prevent scorching. Bring the temperature up to a soft-ball stage, which is around 235°F (113°C) on a candy thermometer. If you don’t have a thermometer, you can test by dropping a small bit of the syrup into a cup of cold water—it should form a soft, flexible ball.
4. Add the butter and vanilla
Remove the pan from heat once the mixture reaches the correct temperature. Quickly stir in the softened butter and vanilla extract. Stirring at this point helps cool the mixture slightly while incorporating the flavors.
5. Stir in the pecans
Add the coarsely chopped pecans to the mixture and stir thoroughly. The pecans should be well-coated in the candy mixture, and the mixture will begin to thicken as it cools.
6. Drop the pralines
Using a tablespoon or small ice cream scoop, drop the mixture onto the prepared parchment paper or greased surface. Work quickly, as the candy firms up fast. Each praline should be about 2 inches wide.
7. Let the pralines cool and set
Allow the pralines to cool completely at room temperature. Once they’ve set, they should be firm to the touch but still have a soft, creamy interior.
8. Store and serve
Store the cooled pralines in an airtight container at room temperature. They can last up to 2 weeks, though they rarely stay uneaten that long! For gifts, wrap each praline in wax paper or place in decorative boxes.
Tips for Perfect Pralines
- Do not stir too rapidly after removing from heat—gentle folding helps avoid crystallization.
- Use fresh pecans for the best flavor and crunch. Toasting them beforehand can enhance the nutty aroma.
- If your pralines come out too runny, the syrup may not have reached the proper temperature. Reheat gently and try again.
- Avoid making pralines on very humid days if possible—it can affect the setting process.
These pralines offer the perfect balance of creamy texture and nutty crunch, delivering authentic Southern charm in every bite. With just a handful of ingredients and a little patience, you’ll have a batch of decadent sweets that everyone will love.