Pecan Pralines have rich history in the South, particularly in New Orleans!
We recently went to New Orleans and were introduced to the world of pralines. There are tons of varieties and flavors. My favorite was the creamy version, which is what I’m bringing you today. Pralines have such an interesting history! You can read more about them in this great Eater article.
Overall, these are pretty easy to make. I was not necessarily trying to be the most authentic or anything with this recipe, so I mixed and matched sugars and vanilla and other recipes to find what worked for me. Don’t let candy intimidate you.
These will heat to “soft ball” stage, which is 235-240 degrees Fahrenheit. Keep a close eye on it when it gets close, but the temperature range is more forgiving than I expected. I brought these into work after the holidays and they were a hit!
Local Spotlight: I love my annual huge bag of local pecan pieces, they’re perfect for making treats for the holidays for all your family and friends.
Do you say PRAY-leen or PRAH-leen?
New Orleans Creamy Pralines [GF, V]
- 2 C. light brown sugar tightly packed
- 2 C. white granulated sugar
- 1/8 t. salt
- 1 T. unsalted butter
- 6 oz. evaporated milk
- 2 C. pecan pieces
- 1/4 t. vanilla
- Combine everything except pecans and stir on low heat until sugar is melted.
- Stir in pecans and raise heat to medium.
When temperature reaches 235-240 degrees (soft ball stage) remove from heat and let stand 2 minutes.
- Stir 30 seconds to 1 minute.
- Using a heaping tablespoon, form pralines on silicone mats or parchment paper. Let harden.
- Serve or transfer to an airtight container and leave on the counter for up to a week.
Naturally gluten free and vegetarian.
Letty Watt says
Oh, what delicious memories those pralines bring back to me. Maybe someday I will fix some, it doesn’t sound that difficult.
918 Plate says
It really was wayyy easier than I was expecting!