Easy Louisiana Pecan Pralines Recipe

Introduction

Enjoy the rich, sweet flavors of classic Southern confectionery with this easy recipe for Louisiana pecan pralines. These creamy, nutty treats are delightfully simple to make at home and perfect for sharing.

Ingredients

• 1 cup packed brown sugar
• 1 cup granulated sugar
• 0.5 cup evaporated milk
• 0.25 cup boiling water (helps dissolve sugars)
• 4 tablespoons unsalted butter (cubed)
• 1 teaspoon vanilla extract
• 1.5 cups toasted and coarsely chopped pecans (the star of the show!)

Instructions

1. Step 1: In a heavy-bottomed saucepan, combine brown sugar, granulated sugar, evaporated milk, and boiling water. Stir to combine.
2. Step 2: Place the saucepan over medium heat. Stir constantly until all sugars are dissolved and the mixture is smooth.
3. Step 3: Bring the mixture to a boil. Continue to cook, stirring occasionally, until it reaches the soft-ball stage (238-240°F / 114-116°C on a candy thermometer, or forms a soft ball in cold water).
4. Step 4: Remove the saucepan from the heat. Stir in the cubed unsalted butter and vanilla extract until the butter is completely melted and incorporated.
5. Step 5: Add the toasted and chopped pecans to the mixture. Stir until well combined and the mixture begins to thicken.
6. Step 6: Working quickly, drop spoonfuls of the warm mixture onto prepared waxed paper or parchment paper, about 2-3 inches in diameter. Use two spoons to help shape if needed.
7. Step 7: Allow the pralines to cool and set completely on the paper before peeling them off.

Tips & Variations

• Toast the pecans lightly in a dry skillet to enhance their flavor before chopping.
• If you don’t have a candy thermometer, test the soft-ball stage by dropping a small amount of mixture into cold water; it should form a soft, pliable ball.
• For a creamier texture, you can add a tablespoon of cream or milk in step 1.
• Substitute walnuts for pecans for a different nutty taste.

Storage

Store pecan pralines in an airtight container at room temperature for up to one week. Keep them away from heat and humidity to prevent stickiness. To freshen pralines, let them sit at room temperature for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw pecans instead of toasted?

Yes, but toasting pecans enhances their flavor and adds a pleasant crunch that complements the creamy pralines.

What if I don’t have evaporated milk?

You can substitute with regular milk, but evaporated milk provides a richer, creamier consistency that is ideal for pralines.

Easy Louisiana Pecan Pralines Recipe

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This Easy Louisiana Pecan Pralines recipe is a classic Southern sweet treat featuring a creamy, caramelized sugar base loaded with toasted pecans. Made with brown sugar, granulated sugar, evaporated milk, and butter, these pralines are cooked to the perfect soft-ball stage to achieve a smooth and creamy texture. They’re quick to make on the stovetop and cool into rich, buttery candies that are perfect for gifting or enjoying as a nostalgic dessert.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 18–20 pralines 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Praline Mixture

• 1 cup packed brown sugar
• 1 cup granulated sugar
• 0.5 cup evaporated milk
• 0.25 cup boiling water
• 4 tablespoons unsalted butter, cubed
• 1 teaspoon vanilla extract

Nuts

• 1.5 cups toasted and coarsely chopped pecans

Instructions

1. Combine Ingredients: In a heavy-bottomed saucepan, combine the brown sugar, granulated sugar, evaporated milk, and boiling water. Stir them together to integrate the ingredients properly.
2. Dissolve Sugars: Place the saucepan over medium heat and stir constantly until all the sugars dissolve and the mixture becomes smooth, ensuring there are no grainy bits.
3. Boil to Soft-Ball Stage: Bring the mixture to a boil. Continue cooking, stirring occasionally, until it reaches the soft-ball stage between 238-240°F (114-116°C) on a candy thermometer. Alternatively, test by dropping a small amount in cold water to see if it forms a soft ball.
4. Add Butter and Vanilla: Remove the saucepan from heat. Stir in the cubed unsalted butter and vanilla extract until the butter melts completely and is fully combined with the mixture.
5. Mix in Pecans: Add the toasted and chopped pecans to the saucepan. Stir thoroughly until the mixture starts to thicken, ensuring the nuts are evenly coated.
6. Form Pralines: Working quickly, drop spoonfuls of the warm mixture onto prepared waxed or parchment paper, spacing them about 2-3 inches apart. Use two spoons to help shape each praline if needed.
7. Cool and Set: Allow the pralines to cool completely on the paper until they are firm and set. Once cooled, gently peel them off and enjoy your homemade Louisiana pecan pralines.

Notes

• Using a candy thermometer ensures the perfect soft-ball stage for ideal praline texture.
• To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes until fragrant.
• Work quickly when shaping pralines, as the mixture will harden as it cools.
• Store pralines in an airtight container at room temperature for up to 2 weeks.

Keywords: pecan pralines, Southern candy, Louisiana pecan pralines, sweet nuts, caramel candy, easy praline recipe