Authentic New Orleans Pecan Pralines

A Southern Classic Full of Rich, Buttery, Caramelized Flavor

When you think of New Orleans, the sounds of jazz, the vibrant culture, and the irresistible smell of sweet confections wafting through the streets of the French Quarter come to mind. One of the most iconic Southern treats you’ll find in Louisiana is the pecan praline—a creamy, melt-in-your-mouth candy loaded with buttery pecans and rich brown sugar flavor.

In this in-depth guide, we’re going to teach you how to make authentic New Orleans-style pralines at home, from scratch. Whether you’re recreating a Mardi Gras favorite or making a sweet homemade gift, this recipe delivers that unmistakable Southern charm in every bite.

Ingredients You’ll Need

Let’s break down what makes these pralines special. Every ingredient plays a role in achieving that perfect, velvety texture and rich caramel flavor.

1 ¼ cups granulated sugar – For sweetness and structure
1 ¼ cups light brown sugar – Adds molasses flavor and moisture
¼ teaspoon kosher salt – Enhances and balances the sweetness
1 cup evaporated milk – The key to a creamy, smooth candy base
1 stick (½ cup) unsalted butter – For that buttery, melt-in-your-mouth richness
1 teaspoon pure vanilla extract – Adds depth and warmth to the flavor
2 cups chopped pecans – The star of the show: toasty, nutty, and crunchy

What Are Pralines, Exactly?

Pralines (pronounced PRAH-leens in New Orleans) are not quite a cookie, not quite fudge—they’re a hybrid candy that falls somewhere between the two. Originating in France and adapted by Creole chefs, New Orleans pralines became a staple of Southern candy-making, usually involving cream, sugar, butter, and pecans.

They’re traditionally made on the stovetop and spooned onto wax paper in rich, golden dollops that firm up into soft, sweet candy disks.

Step-by-Step Instructions

Step 1: Prepare Your Tools

Before you start cooking, get everything ready. Pralines set quickly, so preparation is key.

Line two baking sheets with parchment paper, wax paper, or aluminum foil.
Have a candy thermometer ready. This is essential for perfect texture.
Prepare a sturdy wooden spoon or heat-safe spatula for stirring.

Step 2: Start the Base

In a heavy-bottomed pot (avoid thin pans—they burn easily), combine:

Granulated sugar
Light brown sugar
Kosher salt
Evaporated milk

Turn the heat to medium-high and stir gently to blend the ingredients. Once it starts to bubble, reduce the heat slightly and allow the mixture to boil. This step takes around 8 minutes, and you want it to reach 230°F (soft ball stage) on a candy thermometer. Stir occasionally during this phase.

Step 3: Add the Flavor and Texture

Once the mixture hits 230°F:

Stir in the butter, vanilla extract, and chopped pecans.
Continue stirring constantly. This step is crucial. The mixture will start to thicken and get harder to stir.
Keep cooking until it reaches 240°F (firm ball stage).

You’ll know it’s ready when you can see the bottom of the pot clearly while stirring—a sign that the candy has reached its final texture.

Step 4: Work Fast—Scoop the Pralines

Remove the pot from the heat.
Using a spoon, quickly drop small mounds of the praline mixture onto your prepared baking sheets.
Move fast—the candy sets in seconds. Don’t worry if they’re not perfectly shaped; rustic and irregular is part of their charm.

Step 5: Cool and Enjoy

Allow the pralines to cool at room temperature for 5–10 minutes. They should firm up into soft, rich candies that melt on your tongue with each bite.

Recipe Summary

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 30 minutes
Yields: About 20–24 pralines (depending on size)
Calories: Approx. 180 per praline

Tips for Perfect Pralines Every Time

Use a candy thermometer: This is non-negotiable. Even 5 degrees too high or low will change the outcome.
Avoid stirring too early: Only stir occasionally until after the mixture reaches a boil. Over-stirring early on can cause crystallization.
Work fast: Once the mixture reaches temperature, scoop immediately. Delays will cause it to harden in the pot.
Toasting pecans: For an even deeper nutty flavor, toast your pecans in the oven for 5–7 minutes at 350°F before adding them.

Storing Pralines

Room temperature: Store pralines in an airtight container for up to 1 week.
Avoid humidity: Moisture can make them sticky.
Freezer-friendly: Freeze in layers separated by wax paper for up to 2 months.

Gift Idea: Southern Praline Gift Bags

These pralines make the perfect homemade gift. Package them in cellophane bags with ribbon or small tins for birthdays, holidays, or hostess gifts. Add a hand-written label: “Homemade Southern Pecan Pralines – Made with Love.” Potsticker Soup with Mushrooms Bok Choy

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