Name: Classic New Orleans Pecan Pralines
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Cuisine: Southern
Ingredients: 1 1/2 cups granulated sugar; 3/4 cup light brown sugar, packed; 1/2 cup whole milk (or evaporated milk); 6 tablespoons unsalted butter; 1 1/2 cups pecan halves (toasted); 1 teaspoon vanilla extract; Pinch of salt

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Crunchy pecans. Velvety caramel. Just one bite of these Classic New Orleans Pecan Pralines and I’m hooked. These melt-in-your-mouth southern treats combine toasted pecans with a creamy, buttery caramel base for a rich, nutty candy that’s sweet, soft, and just a little bit crumbly. I love making a batch for holidays, gifts, or whenever I want to channel that authentic New Orleans charm in my kitchen.

Why You’ll Love This Recipe

I love this recipe because it captures everything I want in a southern-style candy: sweetness, crunch, creaminess, and that signature praline texture that sets as it cools. It’s a nostalgic treat that’s surprisingly easy to make once I get the hang of it. These pralines come together with just a few pantry staples, and the result is pure magic every time. Classic New Orleans Pecan Pralines

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups granulated sugar
3/4 cup light brown sugar, packed
1/2 cup whole milk (or evaporated milk for richer flavor)
6 tablespoons unsalted butter
1 1/2 cups pecan halves (toasted for extra flavor)
1 teaspoon vanilla extract
pinch of salt

Directions

I line a baking sheet with parchment paper or a silicone mat and set it aside.
In a heavy-bottomed saucepan, I combine the granulated sugar, brown sugar, and milk over medium heat. I stir until the sugars are dissolved.
I add the butter and bring the mixture to a boil, stirring constantly. Once boiling, I reduce the heat to medium-low and continue stirring.
I cook the mixture until it reaches the soft-ball stage (about 235–240°F on a candy thermometer). This usually takes 8–10 minutes, and I stir continuously to prevent scorching.
I remove the pan from the heat and quickly stir in the toasted pecans, vanilla extract, and a pinch of salt.
I continue stirring for 1–2 more minutes until the mixture thickens slightly and loses a bit of its gloss.
Using a spoon, I drop mounds of the praline mixture onto the prepared baking sheet, working quickly before the mixture sets.
I let the pralines cool completely at room temperature until firm and set.

Servings and timing

This recipe makes about 12–15 pralines.

Prep time: 10 minutes
Cook time: 15 minutes
Cool time: 30 minutes
Total time: 55 minutes

Variations

Spiced pralines: I sometimes add a pinch of cinnamon or nutmeg to the mixture for a warm twist.
Bourbon pralines: A splash of bourbon stirred in at the end gives these a deeper southern flavor.
Chocolate drizzle: I drizzle melted dark or white chocolate over the cooled pralines for extra flair.
Chopped pecans: For smaller bites, I use chopped pecans instead of halves.
Maple twist: I replace some of the sugar with maple syrup for a different kind of richness.

storage/reheating

I store pralines in an airtight container at room temperature for up to 1 week. I separate layers with parchment paper to prevent sticking. They don’t need refrigeration, and they freeze well too—I just let them come back to room temperature before serving. I don’t recommend reheating them, as they’re meant to be enjoyed at room temperature once set.

FAQs

Why are my pralines grainy?

Graininess can happen if the sugar crystals don’t fully dissolve before boiling. I make sure to stir well at the beginning and avoid scraping the sides of the pot once it starts boiling.

Can I use heavy cream instead of milk?

Yes, I can—using heavy cream will make the pralines even richer and creamier.

Do I need a candy thermometer?

It really helps. Reaching the soft-ball stage (235–240°F) is key for proper texture. If I don’t have one, I drop a bit of the mixture into cold water and look for a soft, pliable ball.

Can I toast the pecans beforehand?

Absolutely. I toast them in a dry skillet or oven for 5–8 minutes until fragrant. This brings out their flavor and adds a deeper crunch.

Can I double the recipe?

Yes, but I work quickly when spooning the pralines onto the sheet, as the mixture sets fast.

Conclusion

Classic New Orleans Pecan Pralines are a rich, old-fashioned candy that brings southern comfort straight to my kitchen. With their buttery caramel flavor and crunchy pecans, they’re the perfect treat to share—or keep all to myself. Once I learned how easy they are to make, they quickly became a staple for holiday trays, gift boxes, and sweet moments year-round.