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Easy Louisiana Pecan Pralines Recipe

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5 from 114 reviews

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.

Ingredients

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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

Find it online: https://amayaharis.com/easy-louisiana-pecan-pralines-recipe/