Creamy New Orleans Pralines are the perfect candy for your Mardi Gras celebrations. These decadent, melt-in-your-mouth New Orleans pralines are an ultra-creamy candy with buttery goodness and caramelized pecan crunch. No Mardi Gras celebration would be complete without this delicious confection using the south’s favorite nut!
Creamy New Orleans Pralines make a great gift to bring to your Mardi Gras get-together. In addition, you can easily turn this delicious recipe into chocolate pralines by adding about ⅓ cup of unsweetened cocoa powder – two amazing recipes in one!
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Some Tid Bits Related to Pralines
New Orleans pralines are different from their European ancestor in that the New Orleans variety uses pecans rather than almonds and includes cream. Pecans are used because they were, and still are, plentiful in the South. Cream was introduced as a thickener.
When I was growing up in the South, I learned to cook at a relatively young age. One of my memories of those early days was making Pralines from the recipe on the back of the Domino Light Brown Sugar box.
I remember that the recipe only called for light brown sugar, i.e., it didn’t have granulated sugar. It also called for a small amount of cream of tartar and used evaporated milk. The Pralines always turned out great!
I grew up pronouncing Pralines as “PRAY-leans.” I’ve also heard them pronounced as “PRAW-leans,” which is the way they are pronounced in New Orleans.
Whatever the pronunciation, Pralines are a creamy, sugary treat chocked full of pecans (pronounced “puh-KAHNs,” not “PEE-cans.”)
What You’ll Need To Make This Confection
This delicious confection uses standard ingredients for Pralines.
- The Sugars: While some recipes call for granulated sugar, I’ve always used light brown sugar. I also use corn syrup which keeps the sugar from crystalizing as it melts.
- The Pecans: I like to use pecan pieces instead of pecan halves. That way, each yummy bite of the pralines contains pecans. I also like to toast my pecans first to enhance their flavor.
- The Flavorings: Vanilla extract and salt subtly enhance the flavor.
- The Richness and Consistency: Last but not least are heavy cream and unsalted butter. Both add to the richness and consistency of the pralines.
Steps: How To Make New Orleans Pralines
With the following step-by-step directions, you can make this quintessential New Orleans confection.
- To make the Pralines, I added the brown sugar, heavy cream, corn syrup, and salt to a heavy 3-quart saucepan fitted with a digital candy thermometer.
- I stirred the ingredients constantly over medium heat with a wooden spoon until the mixture started to boil. This took about 15 minutes.
- Once the mixture started to boil, I continued stirring it occasionally until the candy thermometer registered 236°F, the soft ball stage. This took another 7 to 8 minutes.
When I made Pralines as a kid, I had never heard of a candy thermometer. Rather, I always cooked the mixture until a small amount dropped in cold water formed a soft ball.
I still use this soft ball technique today to double-check the candy thermometer’s accuracy!
- At this point, I removed the pan from the heat and added the butter. It’s important not to stir the mixture once it is removed from the heat.
- I let the mixture stand until the candy thermometer reached 150°F. This took another 20 minutes or so.
I guess as a kid, I just let it cool off a bit!
Once it reached 150°F, I added the vanilla extract and toasted pecans.
- I stirred the mixture constantly with a wooden spoon until it thickened and lost some of its gloss. This took several more minutes.
- Once the mixture started losing some of its gloss, I used a one ½-inch ice cream scoop to drop portions of the pralines onto parchment-lined baking sheets. I had to move quickly here because the candy continued to thicken.
I set the baking sheets aside to allow the candy to cool and harden thoroughly. The result was 3-dozen delicious Pralines. Yum!
Frequently Asked Questions
Some people equate light corn syrup with high fructose syrup, which can cause some health concerns. However, the label on Karo light corn syrup clearly states that it is not high fructose corn syrup.
While pralines and toffee are made similarly, they are not the same because they are cooked at different temperatures. Pralines have a soft, creamy texture, while toffee is hard.
You can store pralines in an airtight container for up to a week.
The soft ball stage reaches 236°F and occurs when a small amount of the candy mixture forms a soft ball when dropped in cold water.
If you’d like to try another variation of this recipe, check out my Pecan Praline Morsels.
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Pralines
Ingredients
- 3 cups (22.5 ounces) light brown sugar, firmly packed
- 1 cup (8 ounces) heavy cream
- 2 Tablespoons (1.375 ounces) light corn syrup
- ¼ teaspoon sea salt
- ¼ cup unsalted butter at room temperature
- 2 cups (8 ounces) pecan pieces, lightly toasted (See Tip 1)
- 1 teaspoon vanilla extract
Instructions
- Add brown sugar, cream, corn syrup, and salt to a heavy 3-quart saucepan. Bring to a boil over medium heat, stirring mixture constantly, about 15 minutes.
- Continue cooking mixture over medium heat, stirring occasionally, for 6 to 8 minutes, or until a candy thermometer registers 236°F (soft ball stage).
- Remove mixture from heat and add butter (do not stir). Let stand until the candy thermometer reaches 150°F, about 20 minutes.
- Add pecans and vanilla. Stir constantly until the candy begins to thicken, several additional minutes.
- Working rapidly, drop by heaping teaspoonfuls onto wax paper or parchment paper. Let stand until firm. (See Tip 2)
- Yield: 3 dozen pralines. (See Tip 3)
Video
Tips/Notes
- To toast pecans, place in a single layer on a baking sheet. Bake at 350°F for 7 to 8 minutes. Watch carefully to ensure that the pecans do not burn.
- I like using a one ½-inch ice cream scoop to portion the candy. This way, each praline is the same size!
- You can keep pralines in an airtight container for up to a week.
Cindy says
These are EXACTLY like the ones at my favorite Mexican restaurant, except even better. Thank you. Finally found the right recipe.
Chula King says
Excellent! Thanks for you comment Cindy.
Chula
Richared LaRock says
Just like my childhood at Christmas
PudgeFactor says
They never go out of style!
Jane machado says
I’m so excited about trying your recipes for my Bunco Mardi Gras party!!!! Thanks SO MUCH for sharing!
PudgeFactor says
Thanks. I hope that your party is a huge success!