An Irresistible Southern Treat: New Orleans Pecan Pralines

Sink your teeth into these creamy, melt-in-your-mouth New Orleans pecan pralines — a classic Southern candy that perfectly blends rich evaporated milk and pure vanilla extract with toasted pecans. This easy homemade praline recipe captures the authentic taste of Louisiana’s French Quarter and brings it right to your kitchen.

Whether you’re looking for a unique holiday gift, a sweet afternoon pick-me-up, or a nostalgic taste of Southern hospitality, these pralines are sure to satisfy. Their buttery, caramel-sweet flavor combined with crunchy pecans makes them an unforgettable Southern confection.

Why You’ll Love This New Orleans Pecan Pralines Recipe

Authentic Southern candy: Just like the pralines you find in New Orleans
Easy to make: Few ingredients, simple process
Creamy and crunchy: Perfect texture balance with toasted pecans
Great for gifting: Package them beautifully for holidays or special occasions
No fancy equipment needed: Perfect for home cooks of all levels

Ingredients You’ll Need

1¼ cups granulated sugar
1¼ cups light brown sugar, packed
¼ teaspoon kosher salt
1 cup evaporated milk
1 stick (8 tablespoons) unsalted butter
1 teaspoon pure vanilla extract
2 cups chopped pecans, lightly toasted

Equipment Needed

Heavy-bottomed saucepan
Candy thermometer
Rubber spatula or wooden spoon
Two baking sheets
Parchment paper or silicone baking mats
Measuring cups and spoons

Step-by-Step Instructions

1. Prep Your Workspace

Line two baking sheets with parchment paper or silicone baking mats and place them near your stovetop — pralines set quickly once off the heat.

2. Combine Sugars and Milk

In a heavy-bottomed saucepan over medium-high heat, whisk together granulated sugar, light brown sugar, kosher salt, and evaporated milk until smooth.

3. Bring to Soft-Ball Stage

Attach a candy thermometer to the side of the pan. Stir gently but constantly and bring the mixture to a boil. Cook until it reaches 235–240°F (soft-ball stage), about 8–10 minutes.

4. Finish the Praline Base

Remove from heat and immediately stir in butter, vanilla extract, and toasted pecans. Stir briskly until the mixture thickens and becomes creamy, about 1–2 minutes.

5. Spoon and Set

Quickly drop rounded tablespoonfuls of the praline mixture onto the prepared baking sheets, spacing them about 1½ inches apart.

6. Cool and Enjoy

Allow pralines to cool at room temperature for 10–15 minutes until set and firm to the touch. Store in an airtight container at room temperature for up to one week.

Tips & Variations

Extra crunch: Toast pecans in a dry skillet for 3–4 minutes before chopping to enhance flavor.
Flavor twist: Substitute half the vanilla extract with rum extract for a Caribbean flair.
Mini pralines: Use a teaspoon to make bite-sized pralines—ideal for party platters.

Serving Suggestions

Enjoy pralines with afternoon coffee or tea for a sweet Southern treat.
Package in cellophane bags tied with ribbon for thoughtful homemade gifts.
Pair with bourbon or a dessert wine for an indulgent Southern experience.

Storage & Shelf Life

Store pralines in an airtight container at room temperature for up to one week. Avoid refrigeration, which can cause them to harden excessively.

Frequently Asked Questions

Q: Can I use raw pecans?
A: Yes, but lightly toasting pecans before chopping enhances their flavor and crunch.

Q: What if my pralines don’t set?
A: Ensure you cook the mixture to the correct soft-ball stage temperature (235–240°F). Undercooking results in softer pralines.

Q: Can I make this recipe vegan?
A: For a vegan version, substitute butter with coconut oil and use a plant-based evaporated milk alternative.

These New Orleans Pecan Pralines are the perfect balance of creamy, nutty, and sweet — a true Southern confection that’s simple enough for home cooks yet impressive enough for celebrations. Whip up a batch today and bring the spirit of the French Quarter to your table!

New Orleans Pecan Pralines