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New Orleans Pralines

Indulge in the creamy, nutty sweetness of homemade New Orleans Pralines, featuring toasted pecans in a soft-brown sugar caramel that melts in your mouth.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 pieces
Course: Candy, Dessert
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 1/2 cup whole milk or evaporated milk
  • 6 tablespoons unsalted butter, cut into chunks
  • 1 1/2 cups pecan halves, lightly toasted Toast in a dry skillet over medium heat for 3-4 minutes until fragrant.
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt

Method
 

Preparation
  1. Line a sheet pan with parchment or a silicone mat. Keep a spoon ready and a small bowl of cold water nearby.
  2. Toast pecans in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Set aside.
Cooking
  1. In a medium heavy pot, combine both sugars and the milk. Cook over medium heat, stirring gently, until the mixture comes to a steady bubble.
  2. Clip on a thermometer if you have one. Let the mixture cook without aggressive stirring until it reaches 236 to 240°F (soft-ball stage).
  3. Take the pot off the heat. Stir in butter, vanilla, and salt. Fold in the pecans.
  4. Give it 30 to 60 seconds to thicken slightly. When the candy looks creamy and starts to lose its shine, drop spoonfuls onto the prepared pan.
Setting
  1. Let set at room temperature. They’ll firm up in 20 to 30 minutes and taste even better after an hour.

Notes

Timing is essential for the perfect texture. If drops spread too much, the candy needed a few more seconds to cool in the pot. If they look dry and crumbly, it may have cooked too hot. A thermometer helps with precision.