Soft and chewy caramel-like candies made with brown sugar, butter, evaporated milk, and vanilla with the crunch of buttery pecans mixed in. These southern-style pecan pralines melt in your mouth and are super addictive!
Pecan pralines are luscious, melt-in-your-mouth candy treats that are very popular in New Orleans. These soft and crunchy candies make excellent edible Christmas gifts and are sure to disappear quickly!
For more delectable dessert recipes, check out our New Orleans Beignets and Southern Buttermilk Pie recipes next!
Table of Contents
- Ingredients You Need To Make This Recipe
- How To Make This Recipe
- Variations and Substitutions
- What Are Pecan Pralines?
- What Is the Difference Between Pecan Pralines and Candied Pecans?
- Why Won't My Pralines Set?
- Why Are My Pralines Grainy?
- Make-Ahead and Storing Instructions
- Recommended Tools For This Recipe
- More Irresistible Desserts You Will Love!
- 📖 Recipe
Ingredients You Need To Make This Recipe
- Granulated sugar. To create caramel-like candies.
- Brown sugar. To give the candy more caramel flavor.
- Evaporated milk. For richness and creaminess.
- Butter. For flavor, richness, and soft texture.
- Vanilla extract. For added flavor and depth. Vanilla is a prominent flavor in these candies so use good quality vanilla extract - NOT vanilla flavoring!
- Salt. To highlight the other flavors of the pralines.
- Chopped pecans. For signature crunch and nutty, buttery flavor.
How To Make This Recipe
- Line a baking sheet with parchment paper and set it aside.
- Add the sugars, milk, butter, and salt to a medium saucepan and heat the mixture over low heat until the sugar dissolves, stirring continuously. This will take some time but it's best not to rush this part or you could end up with candy that is too hard.
- To check the mixture, carefully place a small amount of candy on a spoon, blow it until it is cool enough to handle, then rub the candy between your thumb and index finger. If you still feel the graininess of the sugar crystals, your candy is not quite ready.
- Once the sugar has dissolved, remove the pan from the heat and stir in the vanilla and pecans. Stir the candy vigorously with a silicone spatula or wooden spoon for 3 to 4 minutes until it thickens.
- The candy should be thick but pourable and not runny at all. This is called the "softball stage". If you drop a hot spoonful of the candy into a glass of ice water it should form a soft ball that can easily be flattened between your fingers.
- Drop heaping tablespoonfuls of the pecan praline candy onto your prepared baking sheet about an inch apart. You want to work quickly so the candy does not firm up too much. If it becomes too firm to work with, stir in a small amount of hot water to get it back to the right consistency.
- Allow the candies to set for at least an hour or overnight and enjoy!
Variations and Substitutions
Whole milk, half and half, buttermilk, or heavy cream can be used to make pecan pralines. However, for the rich and creamy New Orleans-style pecan pralines, evaporated milk is the way to go!
Evaporated milk is shelf-stable milk that has had most of its water removed, making it extra rich. Evaporated milk helps these pecan pralines turn out perfectly soft and creamy, yet sturdy enough to hold their shape.
What Are Pecan Pralines?
Pecan pralines are a delicious caramel-like candy made with sugar, butter, milk, vanilla, and chopped pecans. They can range in texture from soft and chewy like this recipe, to firm or hard and crunchy, depending on the method used to make them.
Pecan pralines originated in France and have been wildly popular in New Orleans for decades, thanks to its heavily French-influenced culture. This southern pecan praline recipe is the closest I've had to the iconic New Orleans-style candies!
What Is the Difference Between Pecan Pralines and Candied Pecans?
While both are deliciously sweet and crunchy pecan-filled treats, pralines are quite different from candied pecans.
Pecan pralines are a candy made with sugar, butter, and milk and have a caramel-like flavor and texture. Buttery chopped pecans are mixed in to give the candies a signature crunch.
Candied pecans are pecans covered in a sweet glaze or coating made with a variety of ingredients.
Why Won't My Pralines Set?
You most likely did not stir the candy long enough to get it to the right consistency. The candy should reach the softball stage before it's ready to be spooned onto the baking sheet.
Spoon a drop of the hot candy from the saucepan into a glass ice water. If it forms a soft ball that can be flattened between your fingers, it's ready. If you attempt to drop your pralines too early, they will remain soft and will not set.
Why Are My Pralines Grainy?
Pecan pralines turn out grainy when the candy is not heated until the sugar dissolves or if the candy is cooked too long and seizes.
The key is to be patient and observant. Remember the "softball stage" rule from above!
Make-Ahead and Storing Instructions
Pecan pralines are an excellent make-ahead dessert and make the perfect edible Christmas gift! Store pralines at room temperature (65 to 70°F is ideal) in an airtight container for up to two weeks, although I highly doubt they will last that long!
Recommended Tools For This Recipe
More Irresistible Desserts You Will Love!
- Best Ever Bread Pudding
- Southern Pecan Pie
- Pumpkin Bread Pudding
- Southern Sweet Potato Pie
- Carrot Cake Loaf with Cream Cheese Frosting
- Chocolate Butter Pecan Snowball Cookies
- Deep Dish Apple Pie
📖 Recipe
BEST Southern Pecan Pralines
Equipment
Ingredients
- 1 cup granulated sugar
- 1 cup dark brown sugar - or light brown sugar
- ½ cup evaporated milk
- 6 tablespoons unsalted butter - sliced into squares
- ½ teaspoon salt
- 3 teaspoons vanilla extract
- 1 ½ cups roughly chopped pecans
Instructions
- Line a baking sheet with parchment paper and set it aside.
- Add the sugars, milk, butter, and salt to a medium saucepan and heat the mixture over low heat until the sugar dissolves, stirring continuously. This will take some time but it's best not to rush this part or you could end up with candy that is too hard.
- To check the mixture, carefully place a small amount of candy on a spoon, blow it until it is cool enough to handle, then rub the candy between your thumb and index finger. If you still feel the graininess of the sugar crystals, your candy is not quite ready.
- Once the sugar has dissolved, remove the pan from the heat and stir in the vanilla and pecans. Continue to stir the candy vigorously with a silicone spatula or wooden spoon for 3 to 4 minutes until it thickens.
- The candy should be thick but pourable and not runny at all. This is called the "softball stage". If you drop a hot spoonful of the candy into a glass of ice water, it should form a soft ball that can easily be flattened between your fingers.
- Drop heaping tablespoonfuls of the pecan praline candy onto your prepared baking sheet about an inch apart. You want to work quickly so the candy does not firm up too much. If it becomes too firm to work with, stir in a small amount of hot water to get it back to the right consistency.
- Allow the candies to set for at least an hour or overnight and enjoy!
Notes
- Whole milk, half and half, buttermilk, or heavy cream can be substituted for evaporated milk.
- Store pecan pralines at room temperature (65 to 70°F is ideal) in an airtight container for up to two weeks.
Ashley Williams
Hey Ash! I’ve tried making these a few time the flavor is amazing but mine come out huge and flat like a pancake. What am I doing wrong?
Ashley Boyd
Hey Ash! Thank you for giving them a try! It may be because you aren't mixing them well enough before dropping them onto the baking sheet. Mix the candy vigorously until it starts to stiffen up a little (it will feel like an arm workout!) then drop them onto the baking sheet. See the note in the post about the "softball stage" and do that test to know when the candy is ready to be dropped. Hope that helps!
Carla Angley
I just made the recipe so I have to wait to see how it turns out. But I have to say part of the instructions are a bit confusing.
When talking about making the recipe, you say to make sure you get it to the "softball" stage by dropping a ball in boiling water and then see if if flattens in your fingers.
But at the end of the actual recipe, you say to make sure it's at the "softball " stage by dropping it in in a glass of ice water to see if it flattens in your fingers.
So which is it? Boiling water or ice water?
That's quite a difference.
Ashley Boyd
Hi Carla, I'm so sorry for the confusion! The post should read "ice water" when referring to the "softball stage". I have updated the section you are referring to. Thank you for pointing out this error. Happy holidays!
Marlon Boyd
These take me back to trips to New Orleans! Thank you for posting this recipe! My family loves them.
Ashley Boyd
They certainly make me want to take a trip down there soon! I'm so happy to hear your family loves them!