Irresistible New Orleans Pecan Pralines Recipe
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New Orleans Pecan Pralines
Experience the authentic taste of Southern charm with these classic New Orleans Pecan Pralines. This easy-to-make recipe combines buttery, caramelized sugar and toasted pecans for a creamy, chewy candy with a delightful crunch. Perfect for gifting or enjoying as a sweet treat, these pralines bring the soulful flavors of Louisiana straight into your kitchen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Approximately 20 pralines 1x
- Category: Dessert
- Method: Stovetop Candy Making
- Cuisine: Southern / Louisiana
- Diet: Gluten Free
Ingredients
Scale
Sugars and Dairy
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Nuts
- 1 1/2 cups raw pecans
Instructions
- Prepare Your Pecans: Lightly toast the raw pecans in a dry skillet over medium heat for about 5 minutes, stirring occasionally. This step enhances their flavor and crunch. Remove from heat and set aside to cool.
- Combine Sugars and Cream: In a medium saucepan, combine granulated sugar, brown sugar, and heavy cream. Stir constantly over medium heat until the sugars are fully dissolved and the mixture reaches a boil.
- Cook to Soft Ball Stage: Attach a candy thermometer and continue cooking the mixture, stirring frequently, until it reaches 238°F (114°C), the soft ball stage. This ensures pralines will set properly.
- Remove from Heat and Add Butter and Vanilla: Take the saucepan off the heat. Quickly stir in the unsalted butter and vanilla extract until the mixture is smooth and glossy, adding richness and aromatic warmth.
- Beat the Mixture: Using a wooden spoon, vigorously beat the hot candy mixture for 2 to 3 minutes. This cools the mixture slightly and creates the creamy, fudge-like texture essential to authentic pralines.
- Fold in Pecans and Drop onto Parchment: Fold the toasted pecans into the mixture gently. Using a spoon, drop dollops onto a parchment-lined baking sheet. Allow them to cool and set at room temperature for about 30 minutes until firm.
Notes
- Use a candy thermometer for accurate temperature readings to avoid grainy or sticky pralines.
- Don’t rush beating the mixture after cooking; this step transforms the candy’s texture.
- Work quickly when spooning out pralines as the mixture sets fast.
- Using room temperature butter and cream helps dissolve sugars evenly.
- Store pralines in an airtight container with parchment between layers to prevent sticking and maintain freshness up to two weeks.
Nutrition
- Serving Size: 1 praline (approx. 25g)
- Calories: 140
- Sugar: 18g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: New Orleans pecan pralines, Southern candy, pecan candy, homemade pralines, Louisiana sweets, caramel pecans
