Authentic Southern-Style New Orleans Pralines Recipe (2024)

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By

Elizabeth LaBau

Authentic Southern-Style New Orleans Pralines Recipe (1)

Elizabeth LaBau

A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.

Learn about The Spruce Eats'Editorial Process

Updated on 02/9/24

Tested by

Danielle Centoni

Authentic Southern-Style New Orleans Pralines Recipe (2)

Tested byDanielle Centoni

Danielle is a James Beard Award-winning food writer and editor based in Portland, Oregon.

Learn about The Spruce Eats'Editorial Process

Prep: 15 mins

Cook: 15 mins

Set Time: 30 mins

Total: 60 mins

Servings: 15to 20 servings

Yield: 15to 20 pralines

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Pralines are sweet confections made primarily of sugar, nuts, and butter. This hard candy is sometimes ground and used as filling in other candies, but it stands by itself as a delightful treat. Pralines are like a nutty version of fudge with a caramel-like flavor and designed to melt in your mouth, which is why they're so tempting.

In New Orleans, praline is an institution. Brought to Louisiana by French immigrants, the recipe quickly adapted to the plentiful amounts of pecans in Louisiana. Not only were the original almonds and hazelnuts swapped for the local Southern nut, but the recipes that developed also added cream or evaporated milk.

This Southern praline recipe produces sweet, slightly crumbly, brown sugar candies loaded with toasted pecans. It's important that the pecans are well-toasted so they impart maximum flavor and crunch to the candy. But more importantly, use a candy thermometer to make sure the sugar is cooked to the right temperature. Otherwise, you might end up with a gooey mess on your hands.

Authentic Southern-Style New Orleans Pralines Recipe (3)

what you'll need to make this classic southern pralines recipe

A Sturdy Baking Sheet
A Slick Silicone Mat
An Accurate Candy Thermometer

"Making homemade candy can seem intimidating, but this is a great entry-level recipe anyone can make. It's like brown sugar fudge with tons of toasted pecans to add nutty richness. The candies melt in your mouth and are great when crushed and added to vanilla ice cream." —Danielle Centoni

Authentic Southern-Style New Orleans Pralines Recipe (7)

Ingredients

  • 1 cup granulated sugar

  • 1 cup packed brown sugar

  • 1/2 cup evaporated milk

  • 4 tablespoons unsalted butter, cubed

  • 2 teaspoons pure vanilla extract

  • 1 1/2 cups toasted and coarsely chopped pecans

  • 1/4 cup boiling water, if needed

Steps to Make It

  1. Gather the ingredients.

    Authentic Southern-Style New Orleans Pralines Recipe (8)

  2. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Alternatively, use a silicone mat on top of the baking sheet.

    Authentic Southern-Style New Orleans Pralines Recipe (9)

  3. In a medium saucepan over medium heat, combine the white sugar, brown sugar, and evaporated milk.

    Authentic Southern-Style New Orleans Pralines Recipe (10)

  4. Stir until the sugar dissolves. Once all is well mixed, insert a candy thermometer. Cook the candy, stirring occasionally, until the thermometer reads 240 F.

    Authentic Southern-Style New Orleans Pralines Recipe (11)

  5. Once the proper temperature is reached, remove the pan from the heat and drop the cubes of butter on top, without stirring. Allow the sugar mixture to sit for 1 minute.

    Authentic Southern-Style New Orleans Pralines Recipe (12)

  6. Add the vanilla extract and pecans.

    Authentic Southern-Style New Orleans Pralines Recipe (13)

  7. Begin to stir smoothly and constantly with a wooden spoon; the candy will begin to thicken and appear lighter in color. Continue to stir until the candy starts to hold its shape. It should still be easy to stir, but don't overdo it, as pralines quickly go from fluid to rock-solid.

    Authentic Southern-Style New Orleans Pralines Recipe (14)

  8. Once the confection has a lighter opaque-brown color and is holding its shape, work quicky and drop small spoonfuls of the candy onto the prepared baking sheet. Because the pralines will start to set in the saucepan, you need to spoon out the candy as fast as you safely can. If the candy stiffens before you’re done scooping, add a spoonful of boiling hot water and stir until it loosens, then continue scooping until you have formed all the pralines.

    Authentic Southern-Style New Orleans Pralines Recipe (15)

  9. Allow the candy to fully set at room temperature; it should take about 30 minutes for the pralines to harden. Store the pralines in an airtight container at room temperature. Enjoy.

    Authentic Southern-Style New Orleans Pralines Recipe (16)

Tips

  • You can line the pan with parchment paper if you prefer. Do not, however, use waxed paper for any hot candy as the wax coating can melt and transfer into the candy.
  • Watch the temperature carefully. If the syrup becomes too hot, the finished pralines may become grainy.

Recipe Variations

  • Although you need pecans to call this confection a New Orleans praline, the same recipe works well for other nuts. Simply swap the pecans for roasted almonds, hazelnuts, pistachios, cashews, walnuts, or even peanuts.
  • If you want to make a special praline for someone with a nut or peanut allergy, use pepitas or sunflower seeds to give the mixture that great crunch.

How Long Do Pralines Last?

Pralines will keep well for 1 or 2 weeks at room temperature. After that, the sugar will begin to crystallize and the candy will get harder and gritty. To ensure they stay fresh, proper storage is key. Pack them in an airtight container as soon as the candy hardens and use parchment or wax paper to separate layers. Avoid mixing them with other candies; some flavors may transfer and it can negatively affect the textures of both candies. You can also freeze pralines for up to 3 months but must ensure they're well packed in separate layers so they don't stick together. Guard against any potential frost as well because it will compromise the candy's texture. Let them thaw at room temperature before unwrapping.

What's the Difference Between Pralines and Brittle?

Made in a similar fashion and with common ingredients, pralines and brittle are closely related nut-filled candies. The main difference is the hardness of the candy. Pralines are cooked to the soft crack stage and should be semi-soft but not as chewy as soft toffee. The syrup used to make brittle, on the other hand, is cooked to a very high temperature until it reaches the hard crack stage, resulting in a much harder and "brittle" candy.

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Nutrition Facts (per serving)
145Calories
7g Fat
21g Carbs
1g Protein

×

Nutrition Facts
Servings: 15to 20
Amount per serving
Calories145
% Daily Value*
Total Fat 7g9%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 10mg0%
Total Carbohydrate 21g8%
Dietary Fiber 1g3%
Total Sugars 20g
Protein 1g
Vitamin C 0mg1%
Calcium 30mg2%
Iron 0mg2%
Potassium 66mg1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

  • pecans
  • praline
  • dessert
  • american

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Authentic Southern-Style New Orleans Pralines Recipe (2024)

FAQs

Why won't my pralines get hard? ›

If you beat too long, the candy will seize and start to crumble. If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky.

Read More ›
What is a Creole pralines? ›

In Louisiana, especially New Orleans, the name praline applies to candies made with pecans in a coating of brown sugar sold by Creole women known as pralinières. Even before the Civil War and Emancipation, pralines were an early entrepreneurial vehicle for free women of color in New Orleans.

See Details ›
What are New Orleans pralines made of? ›

New Orleans Praline Recipe

Most recipes include a few traditional base ingredients: sugar, milk, butter and pecans. The New Orleans School of Cooking teaches guests to make a traditional praline. Whether in the French Quarter or in the comfort of your own home, you can use this recipe to make a batch of your own.

Continue Reading ›
How to keep pralines from being grainy? ›

Avoid The Humidity

Plan to make your pralines on a cool, dry day. If it's humid or rainy, as it was the first time I made pralines, the candy might end up with a more sugary, grainy texture. While delicious, my first batch never did fully harden.

View More ›
Can you overcook pralines? ›

Pralines should be cooked to 236°F (soft ball stage) so that it is still pliable when it cools and so it maintains the smooth sandy texture typical of pralines. This is impossible to determine without a thermometer, and if you overheat the sugar, you are guaranteed to make pralines that are too firm and grainy.

Know More ›
Why do my pralines have white spots? ›

Why are there white spots on my pralines? The white spots are a natural process called crystallization.

Learn More Now ›
Who makes the best pralines? ›

Loretta's New Orleans Authentic Pralines

Loretta's are the best pralines. They are sweet, the pecans are huge, and they have the perfect texture that rides a line between lusciously creamy and pleasantly grainy.

Read The Full Story ›
Are pralines a southern thing? ›

Nowadays most people are unaware of the candy's historical origin, and the praline is thought of as a southern confection not necessarily specific to New Orleans. Some believe the pecan praline is a Texan candy, whereas others assume it came from Savannah.

Learn More Now ›
How long do New Orleans pralines last? ›

Pecan pralines last up to three weeks. So it is better to consume the pecan pralines in the first two to three weeks after you make them. After three weeks, the pralines will not go bad but the sugar will begin to re-crystallize and so they will lose their delicious creaminess and will get a little harder to chew.

Get More Info Here ›
How long do pralines last? ›

Pralines will keep well for 1 or 2 weeks at room temperature. After that, the sugar will begin to crystallize and the candy will get harder and gritty. To ensure they stay fresh, proper storage is key. Pack them in an airtight container as soon as the candy hardens and use parchment or wax paper to separate layers.

View Details ›

Why is my praline bitter? ›

Keep an eye on the batch, the caramel must not become too dark, otherwise it will be bitter. (The ideal is to have a pan large enough so that the sugar is distributed in a thin layer.) Pour the hot caramel over the hazelnuts and almonds and coat them. Then let cool completely.

See Details ›
Can pralines go bad? ›

They never go “bad,” but after a week or so the sugar starts to crystalize and they lose the characteristic snap that you enjoy when biting them.

View Details ›
What are the ingredients in Aunt Sally's pralines? ›

100% cacao gets mixed into our rich, Creamy Praline recipe of fresh cream, sugar, and locally-sourced Louisiana pecans. All fudge, chocolate, and sweet lovers will adore these Creamy Chocolate Pralines. All of Aunt Sally's Pralines are 100% gluten-free.

Learn More ›
Why does my hard candy get soft? ›

Because excessive softness in candy results from high relative humidity, cook hard candies, such as nut brittle, to 2 degrees higher than the temperature your recipe calls for. The additional 2 degrees in cooking temperature will compensate for moisture in the air, so your candy will still have the correct texture.

Show Me More ›
What makes hard candy harden? ›

The process of turning sugar into a hard, smooth, transparent confection involves heating a sugar/corn syrup/water solution to 300 – 310° F. {150 - 155° C.}, or what is known as the hard crack stage of sugar. The use of a candy thermometer is not essential, but highly recommended and accuracy is critical.

Explore More ›
What is the soft ball stage for pralines? ›

Soft-ball stage refers to a specific temperature range when cooking sugar syrups, occurring between 235 and 245 F. In addition to using a candy thermometer, this stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water.

Find Out More ›
Why is my soft candy hard? ›

Because hard candies have a low moisture content, it will absorb moisture from the air, making it softer. In the case of soft candies, they have a higher content, and when the air is less moist than the candy then some of the moisture will be released into the air, making the soft candy hard.

Discover More ›
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