Wonderfully indulgent, Louisiana Pralines are all about buttery southern pecans wrapped in blankets of rich, soft, fudge-like caramel candy made from brown sugar, cream, and butter. A true, easy-to-make southern tradition, Pralines make the perfect Christmas candy!
What Are Pralines?
Pralines, pronounced prah-leans if you’re from Louisiana, is a marvelous little New Orleans treat. A soft, homemade candy made of brown sugar, butter and pecans, they have a velvety, texture similar to fudge with a rich nutty, buttery, caramel-like flavor. The perfect praline should literally melt in your mouth when you take that first bite!
Related Recipe: Honey Spiced Pecans, Best Ever Pecan Pie Bars
And it’s that melt-in-your-mouth texture that makes them so irresistible! Don’t let the idea of “making candy” scare you off. It did me for a long time. Oh, think of all those years I wasted without their caramel-y, nutty goodness!
When I decided to take the plunge, I found out that Pralines are actually easy to make! Especially when you know a few simple tips and tricks.
More Christmas Treats: Dark Chocolate Cranberry Bark with Cranberries
Ingredients for The Best Louisiana Pralines
It only takes 7 simple staple ingredients to whip up these decadent southern candies!
- brown sugar
- heavy whipping cream- This recipe uses cream instead of evaporated milk because it gives the candy a creamy texture and nice, full body.
- light corn syrup
- salt
- real salted butter– margarine or anything other than real butter does not work in this recipe
- pecan halves
- vanilla extract
How to Make Classic Louisiana Pralines
Make the Soft Candy Part. Softly boil brown sugar, cream, corn syrup and salt in a large sauce pan over medium-low heat. Add butter and let mixture continue to low boil while stirring for 5-6 minutes.
If you have a candy thermometer, a quick check to see if your candy has reached 236- 240 degrees Fahrenheit will let you know it’s done. If you don’t, then just drop a little in a cup of cold water after 5 minutes of boiling. If the mixture forms a ball, then the candy is ready!
Add The Pecans. Remove from heat and quickly fold in the pecans and vanilla using a wooden spoon. Stir constantly until the candy begins to thicken. Think shiny, melted peanut butter.
Spoon Out The Pralines. Use a large soup spoon to scoop out heaping spoonfuls of candy and drop them onto parchment paper to set. It usually takes about 30 minutes.
Tips for Making The Best Pralines
What If My Candy Gets Too Thick? If the candy begins to set before you get it all scooped, simply add 1 spoonful of boiling water to the mixture, stir until it loosens up and continue scooping.
What If My Candy Is Too Thin? If the candy is too thin, it will run and spread out too much when spooned onto the parchment paper. Test by scooping out one spoonful. If the mixture needs to be thicker, simply continue stirring until the the candy thickens up.
Humidity. Our humidity here in the South definitely affects whether or not your pralines will set up. Your best bet is to avoid making candy when it’s raining or on high humidity days.
Holiday Gifts & Christmas Cookie Exchanges
Pralines make scrumptiously thoughtful gifts during the holiday season. Fill cookie tins or pastry boxes (using parchment paper between layers), tie with ribbon and give a gift everyone will want more of!
Pralines also are ideal for Christmas cookie exchanges. Mix them onto a cookie platter for an extra bit of holiday yum this season!
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Classic Louisiana Pralines
Ingredients
- 3 cups brown sugar, firmly packed
- 1 cup heavy whipping cream
- 2 tablespoons light corn syrup
- 1/4 teaspoon salt
- 1/2 stick real salted butter (4 tablespoons)
- 3 cups pecan halves, rough chopped
- 2 teaspoons vanilla extract
Instructions
- Combine brown sugar, cream, corn syrup and salt in a large sauce pan. Bring to a boil over medium-low heat, stirring regularly. Add butter and let mixture low boil while stirring for 5-6 minutes or until it reaches 236- 240 degrees Fahrenheit using a candy thermometer or when mixture forms a ball when dropped in a measuring cup of cold water.
- Remove from heat and fold in pecans and vanilla with a wooden spoon. Stir constantly until candy begins to thicken (about 3-4 minutes). When it becomes the consistency of melted peanut butter, quickly drop heaping spoonfuls onto parchment paper to set.
- Let stand 30 minutes or until firm. Should be the consistency of fudge when ready.
These pralines look delicious! I’m confused with the butter measurement, isn’t 1/2 stick of butter 8 Tablespoons?
Hi, Linda! 1/2 stick of butter is 4 Tablespoons. 1/2 CUP of butter is 8 tablespoons. Hope this helps!
1/2 stick butter = 4 tablespoons
How long do they last?
Hi, Sharon! They last about one week if covered tightly and stored in a cool, dry area.
Are these pralines chewy? Or will they break apart? I have eaten both types.
Hi, Penny! These pralines are not chewy or hard. The closest I can describe it is as a soft, fudge-like texture.
How many pralines will this recipe make?
Hi, Bobbie! The top of the recipe card lists the serving as 36 pralines. Enjoy!
Delicious and easy to make! Have made it twice this month already. Cut recipe in half the first time I made in case I didn’t like it. That was a mistake, all eaten very quickly! Have some cooling off right now, yum!
Hi, Susan! Twice! Woohoo!! That is just awesome. Thank you so much for letting this recipe be a part of your Christmas and New Year cheer. It just makes my day!
Can they be frozen
Hi, Reyn! I usually don’t freeze mine, but many people do. Freeze them like you would fudge. Place wax paper between any layers so that they don’t touch. Freeze for up to 2 months in an air tight container. Allow to thaw at room temp. As with most food, i think pralines are best when fresh. If you freeze them, let me know how it goes!
I tried making these this morning and mine turned out very thin and runny. Suggestions? What did I do wrong? I used a candy thermometer.😩
Hi, Marcia! Oh no! Did you read the tips section? It could be that the candy just needed to be stirred longer. If I spoon out my first praline and it spreads out thin, I know that it has not been stirred long enough. I simply go back to stirring until the mixture is thick like peanut butter.
All I have is half and half, can I use that?
You sure can! Should work just fine.
Thank you Stacey for your answer. You are so right, the half and half worked perfectly. Everyone is raving about your recipe. Thank you for this easy to follow recipe.
You are so very welcome! I am so excited that everyone loved it. Thank you!