New Orleans-Style Pecan Pralines

New Orleans-Style Pecan Pralines

Ingredients

• 1½ cups granulated sugar
• ¾ cup packed light brown sugar
• ½ cup evaporated milk or heavy cream
• 6 tbsp (¾ stick) unsalted butter
• 1½ cups pecan halves (toasted for best flavor)
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Prepare your surface
   Line a baking sheet with parchment paper or a silicone mat. Set aside.
2. Cook the mixture
   In a medium saucepan over medium heat, add:
   • granulated sugar
   • brown sugar
   • evaporated milk (or cream)
   • butter
   • pinch of salt

   Stir continuously until the mixture reaches a rolling boil.

3. Reach the correct temperature
   Continue cooking, stirring often, until the mixture reaches 238°F (soft-ball stage) on a candy thermometer.
   If you don’t have a thermometer, cook until the mixture thickens and pulls away slightly from the sides.
4. Add pecans & vanilla
   Remove the pot from heat. Immediately stir in the pecans and vanilla extract.
   Beat the mixture with a spoon for 2–3 minutes until it begins to thicken and turns creamy.
5. Shape the pralines
   Working quickly, drop spoonfuls of the mixture onto the prepared baking sheet, forming round pralines.
6. Let set
   Allow the pralines to cool at room temperature for 20–30 minutes until firm.

Tips for Perfect Pralines

• Toast the pecans lightly for a deeper flavor.
• If the mixture becomes too thick before scooping, add 1–2 tsp warm water and stir to loosen.
• Humid days can make pralines softer—best made in dry weather.