Description
This classic Louisiana praline recipe delivers rich, creamy, and buttery pecan candies with a perfect balance of caramelized sugar and toasted pecans. These traditional Southern treats are quick to make, featuring a sweet, nutty flavor and a melt-in-your-mouth texture that makes them irresistible.
Ingredients
Scale
Praline Ingredients
- 1 cup packed brown sugar
- 1/2 cup evaporated milk
- 8 tablespoons unsalted butter (divided)
- 1 cup granulated sugar
- 1/4 cup boiling water
- 1 1/2 cups toasted pecans (coarsely chopped)
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking sheet. Line a baking sheet with aluminum foil or a silicone baking mat to prevent sticking, then lightly spray with nonstick cooking spray for easy removal of the pralines.
- Combine sugars and evaporated milk. In a medium saucepan over medium heat, add the granulated sugar, packed brown sugar, and evaporated milk. Stir continuously until all the sugars dissolve completely to form a smooth mixture.
- Cook to soft ball stage. Attach a candy thermometer to the saucepan and cook without stirring until the temperature reaches 240°F (soft ball stage), which is critical for achieving the right praline consistency.
- Add butter and let rest. Remove the saucepan from heat and carefully place the butter cubes on top of the hot mixture without stirring. Let it sit undisturbed for one minute to allow the butter to start melting.
- Mix in vanilla and pecans. Stir in the vanilla extract and coarsely chopped toasted pecans until everything is well combined. Continue stirring as the mixture thickens to achieve a creamy praline texture.
- Form pralines. Using a spoon, drop spoonfuls of the praline mixture onto the prepared baking sheet before the candy sets and hardens.
- Adjust consistency if needed. If the praline mixture hardens too quickly while working, gently add boiling water a little at a time to loosen the mixture for easier spooning.
- Allow to set. Let the pralines cool and set at room temperature for about 30 minutes until they are firm and ready to enjoy.
Notes
- Use a digital candy thermometer for the most accurate temperature reading.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- If pralines are too soft after setting, allow a longer cooling time or refrigerate briefly.
- Store pralines in an airtight container at room temperature for up to one week.
