These creamy, buttery pecan candies are a New Orleans classic—sweet, crunchy, and melt-in-your-mouth delicious! Ready in 15 minutes with just 7 ingredients.
Ingredients (Makes ~12 pralines)
- 1 cup (200g) packed light brown sugar
- 1 cup (200g) granulated sugar
- ½ cup (120ml) evaporated milk (or heavy cream for extra richness)
- Pinch of salt
- 4 tbsp (½ stick) unsalted butter, softened
- 1 tsp vanilla extract
- 1¼ cups (150g) chopped pecans (toasted for extra flavor!)
(Essential tools: Candy thermometer + heavy-bottomed saucepan)
Step-by-Step Instructions
1. Prep & Boil
- Line a baking sheet with wax paper or silicone mat.
- In a saucepan, combine sugars, evaporated milk, and salt.
- Bring to a rolling boil over medium heat, stirring occasionally.
2. Cook to Perfect Temp
- Once boiling, start a timer for 4 minutes.
- Do not stir during this time (accuracy is key!).
3. Finish the Pralines
- Remove from heat; immediately stir in butter, vanilla, and pecans.
- Beat vigorously with a wooden spoon until thickened (~2 mins).
4. Shape & Set
- Quickly drop spoonfuls onto wax paper (work fast—it hardens rapidly!).
- Let cool 30+ mins until firm.
FAQs & Tips
Q: Why are my pralines grainy?
⚠️ Over-stirring or undercooking—use a candy thermometer (aim for 238°F/114°C).
Q: Can I use walnuts instead?
✅ Yes, but pecans are traditional for that Southern flavor.
Q: How to store leftovers?
- Room temp: 1 week (in an airtight container).
- Freezer: 2 months (thaw at room temp).
Q: Can I double the recipe?
➡️ Not recommended—small batches ensure proper texture.
Q: How to fix too-runny pralines?
➡️ Return to low heat; cook 1-2 more mins and re-beat.
Serving Suggestions
🎁 Perfect for:
- Holiday gift boxes
- Mardi Gras parties
- After-dinner treats with coffee
Nutrition (per praline): ~220 kcal
These old-fashioned pralines are crisp outside, creamy inside—pure Southern sweetness! 😍
Pro Tip: For extra shine, lightly butter the wax paper before dropping pralines! ✨
