New Orleans Pecan Pralines

Why You’ll Love This Recipe

• Classic New Orleans flavor: brown sugar, butter, and cream create that sandy, melt-in-the-mouth fudge texture.
• Foolproof method with exact temps and visual cues—works with or without a candy thermometer.
• Toasted pecans add deep nutty crunch to balance the creamy praline base.
• Perfect for gifting; sets in under 30 minutes and keeps beautifully.

Grocery List

• Produce: None
• Dairy: Unsalted butter; heavy cream
• Pantry: Light brown sugar, granulated sugar, pecan halves, pure vanilla extract, kosher salt, optional baking soda

Full Ingredients

Praline Base

• 1 1/2 cups (330 g) packed light brown sugar
• 1 cup (200 g) granulated sugar
• 2/3 cup (160 ml) heavy cream
• 4 tablespoons (56 g) unsalted butter
• 1/4 teaspoon kosher salt
• 2 teaspoons pure vanilla extract
• Optional: 1/8 teaspoon baking soda (for extra-aerated, creamier texture)

Pecans

• 2 cups (200 g) pecan halves, toasted and roughly chopped
• Optional garnish: extra whole toasted pecans

For Dropping the Candies

• Parchment paper or silicone baking mats

Step-by-Step Instructions

Step 1: Prep pans and toast the pecans

Heat the oven to 350°F (177°C). Spread pecan halves on a baking sheet and toast for 8–10 minutes until fragrant and a shade darker. Cool slightly, then roughly chop (leave some larger pieces for texture). Line two baking sheets with parchment or silicone mats. Set a 1 1/2–2 tablespoon cookie scoop or two spoons nearby. Clip a candy thermometer to a 3–4 quart heavy-bottomed saucepan.

Step 2: Dissolve the sugars

Add the brown sugar, granulated sugar, heavy cream, butter, and salt to the saucepan. Cook over medium heat, stirring gently but thoroughly until the sugars dissolve and the mixture looks smooth and homogenous, 3–4 minutes. Use a wet pastry brush to wash down any sugar crystals on the sides of the pan to prevent graininess later.

Step 3: Cook to soft-ball stage (238°F/114°C)

Increase heat slightly to maintain a steady, moderate boil. Stop stirring and let the mixture cook undisturbed until it reaches 238°F (114°C), about 8–12 minutes. If you do not have a thermometer, use the cold water test: drop a little syrup into cold water; it should form a soft, pliable ball that flattens when pressed between fingers. Swirl the pan gently if needed—do not stir.

Step 4: Add vanilla (and optional baking soda)

Remove the pan from heat and let the bubbling subside for 60 seconds. Stir in the vanilla extract. For a slightly lighter, creamier praline, stir in the optional baking soda; the mixture will foam a bit (that’s normal).

Step 5: Beat with pecans to thicken

Add the toasted chopped pecans. Using a sturdy wooden spoon or heatproof spatula, beat the mixture vigorously. You’re aiming for it to lose its glossy sheen, thicken, and form heavy ribbons that briefly hold their shape, 2–4 minutes. If you have a thermometer, you’ll see it cool to roughly 210–215°F (99–102°C) around the time it’s ready.

Step 6: Drop the pralines

Working quickly, drop heaping 2-tablespoon mounds onto the prepared sheets, spacing a bit apart. If the mixture gets too stiff, briefly return the pan to very low heat for 5–10 seconds to loosen. If it sets in the pot, stir in 1–2 teaspoons warm cream to bring it back.

Step 7: Cool and serve

Let the pralines cool at room temperature until firm and matte, 20–30 minutes. If desired, press a whole toasted pecan into a few pralines for garnish. Once set, transfer to an airtight tin.

Pro Tips

• Use a heavy 3–4 quart saucepan; thin pans scorch and cause grainy pralines.
• Humidity matters: on very humid days, cook 1–2 degrees hotter (239–240°F) to ensure a good set.
• Do not stir while boiling; agitation before 238°F encourages crystallization and a sandy pot instead of sandy candies.
• Calibrate your thermometer by checking boiling water (should read 212°F/100°C); adjust your target if needed.
• If pralines spread after dropping, you didn’t beat quite long enough—next batch, beat to a clear matte finish and thicker ribbons.

Variations

• Bourbon Pecan Pralines: Stir in 1 tablespoon bourbon with the vanilla.
• Spiced Pralines: Add 1/2 teaspoon ground cinnamon and a tiny pinch (1/16 teaspoon) cayenne with the vanilla.
• Chocolate-Drizzled: Once set, drizzle with 2 ounces melted dark chocolate; let harden before storing.

Storage & Make-Ahead

Store fully cooled pralines in an airtight container at room temperature for 1–2 weeks, layered between parchment to prevent sticking. Avoid the refrigerator (moisture makes them sticky). For longer storage, freeze in a well-sealed container up to 2 months; thaw in the closed container at room temperature to prevent condensation. Pecans can be toasted up to 3 days ahead; keep them covered at room temperature.

Nutrition (per serving)

Approximate per praline (1 of 24): 180 calories; 11 g fat; 20 g carbohydrates; 18 g sugars; 2 g protein; 55 mg sodium.