Get ready to bring a bit of the French Quarter into the kitchen. New Orleans Pecan Pralines are a Southern classic—decadent, creamy, and loaded with toasty pecans. I love how each bite melts in my mouth, delivering that perfect caramel flavor and nutty crunch. Whether I’m craving a nostalgic treat or just want something indulgent, this recipe never lets me down.
Why You’ll Love This Recipe
I keep coming back to this recipe for so many reasons. First, it’s surprisingly easy to make with just a handful of pantry staples. Second, the flavor is rich, buttery, and comforting—like something you’d find in a classic New Orleans sweet shop. I also love that these pralines make perfect gifts and crowd-pleasing desserts. They’re quick to prep, easy to store, and always a conversation starter.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
granulated sugar
light brown sugar
kosher salt
evaporated milk (not sweetened condensed milk)
pecans (halves or pieces, toasted)
unsalted butter
vanilla extract
Directions
Prep the workspace: I like to set out a parchment-lined baking sheet and get my tools ready before anything goes on the stove—this process moves fast!
Toast the pecans: A quick 7-minute toast in the oven at 350°F brings out the flavor of the pecans. I always let the aroma guide me.
Combine the sugars and milk: In a large saucepan, I mix granulated sugar, light brown sugar, salt, and evaporated milk. Stir over medium heat until it begins to bubble gently.
Cook to soft ball stage: I keep stirring and let the mixture reach 238°F on a candy thermometer. This takes about 10 to 15 minutes and creates that creamy praline base.
Add butter, pecans, and vanilla: I remove the pan from the heat, stir in the butter, pecans, and vanilla, and mix until the gloss fades and the mixture thickens.
Scoop and cool: I drop spoonfuls onto parchment and let them set for 30 minutes. They don’t have to be perfect—part of their charm is in their rustic shape.
Servings and timing
This recipe makes about 18 to 20 pralines, depending on the size I scoop. The prep and cooking time combined is roughly 25 minutes, and I let them cool for at least 30 minutes before serving.
Variations
I love mixing things up occasionally:
Add a pinch of cinnamon or cayenne for warmth or heat.
Swap the vanilla for maple extract for a deeper, autumnal note.
Stir in shredded coconut or a handful of mini chocolate chips before scooping.
Storage/Reheating
Storage: I keep my pralines in an airtight container at room temperature for up to a week. They hold their texture and flavor beautifully.
Freezing: When I want to keep some for later, I layer them with wax paper and freeze for up to three months. Thawing at room temperature brings them back to perfection.
Reheating: If they’ve been chilled or frozen, I warm them just a few seconds in the microwave. I’m careful not to overdo it—just enough to soften the edges without melting the whole thing.
FAQs
Why did my pralines turn out grainy?
That usually means the sugar wasn’t fully dissolved or the mixture didn’t get enough stirring. I make sure to stir constantly while cooking and especially as the candy thickens.
Can I use other nuts besides pecans?
Absolutely. While I prefer pecans for their richness, walnuts or almonds also work well. I always toast the nuts beforehand for maximum flavor.
Do I really need a candy thermometer?
Technically, no—but I find it’s the easiest way to get consistent results. When I don’t use one, I drop a bit of the hot mixture into cold water to check for a soft, pliable ball.
Are pralines gluten free?
Yes, they are naturally gluten free as long as all the ingredients, like vanilla extract, are verified gluten free. It’s one of the reasons I love making them for gatherings with dietary restrictions.
Can I double the recipe?
I can, but I’m extra careful. The larger volume means the sugar heats unevenly, so I use a big pot and stir more than usual to make sure everything blends smoothly.
Conclusion
These New Orleans Pecan Pralines bring a little Southern flair to any kitchen. They’re easy to make, melt-in-the-mouth delicious, and perfect for gifting or savoring solo. I never get tired of their rich, nutty sweetness—and once I try them, I think others won’t either.
