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    Home » Recipes » Cookies & Brownies

    Published: Dec 1, 2020 · Modified: Jan 26, 2021 by Rachel

    New Orleans Pecan Pralines – Our Family Recipe

    This post may contain affiliate links. Read my disclosure.
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    This pecan pralines recipe has been a loved family recipe for over 35 years. Whole snappy pecans in a browned sugar coating, these treats are a kind of cookie that is a classic in the south and, especially, New Orleans.

    New Orleans Pralines dessert batch and post title

    New Orleans Pralines are kind of a big deal. Even though pralines (prounounced praw-leens) are made throughout the south, New Orleans is famous for them and you can find them in candy shops around town fresh from the oven.

    If there was one treat I would most associate with my childhood, it would be these pralines. My mother made them every Christmas, every birthday, and probably a few more times a year. She spent years experimenting and perfecting her pralines to taste exactly like the memories of the New Orleans my Dad grew up in. Of course, I have been to New Orleans to compare them, and I have to say these are pretty authentic.

    Recently, Mom came up for a visit and I begged requested she make her New Orleans pralines recipe so that I could share with all of you. Luckily, she obliged and shared all of her tips from making them over the last 35+ years.

    I highly recommend that if you ever make a trip, the best New Orleans pralines recipe to is at Southern Candymakers  in the French Quarter. It’s near the French Market and the famous Cafe Du Monde.

    Batch of Southern Pecan Pralines  on parchment paper

    Tips for Making Pecan Pralines

    A pecan praline recipe is fairly simple and straightforward, but like with any candy, there are some tips to making them just right or it can seem tricky.

    Read the recipe through before starting and have everything ready. This may seem like common sense, but even I have found myself not reading the recipe entirely through before I start. This recipe moves very quickly and you need to be ready for the next step when it comes up.

    Don’t Double the Recipe – The problem with doubling this praline recipe is that the pralines may start to cool too quickly as you are putting them out on the wax paper.

    Dropping them Down – You don’t want to start laying them out too early or the candy coating will run out further and away from the pecans. After the baking soda and vanilla are added, don’t stop whisking/beating until you are ready to drop them. Otherwise, the syrup may cool unevenly as you spoon.

    New Orleans Style Pecan Pralines on white plate with mason jar of white milk on cutting board

    Frequently Asked Questions

    Can I use pecan pieces?

    Yes, although I wouldn’t recommend anything smaller than halves. It will have a slightly different texture and just as delicious.

    How Long Do Pecan Pralines Last?

    Nothing is better than fresh New Orleans pralines. Unless you have tasted them just after they have cooled, you haven’t lived. Pralines can be stored in an airtight container in a room temp, dry place without any problems. After a day or two the sugars may begin to crystallize in the pralines. They are still plenty delicious, so don’t be worried if you notice them turning lighter or beginning to show white specks or crystals.

    Tools used in this New Orleans Pralines Recipe

    Wooden Spoon– A wooden spoon is preferable in this recipe because it doesn’t transfer heat.

    Candy Thermometer – Really recommend this one for getting the pralines exactly right. It doesn’t need to be an expensive one, it just needs to be accurate.

    What’s the Difference Between Pralines and Brittle?

    The main difference between brittle and pralines is the hardness of the candy. Pralines are cooked to the soft crack stage and should be semi-soft but not chewy. Brittle, however, is cooked to a very high temperature, resulting in a much harder and “brittle” candy.

    Check Out Our Other Southern Favorites:

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    Cookbook cover of Chicken and Rice casserole. The cookbook is titled Weeknight Supper Solutions

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    PS. If you make this recipe, leave a COMMENT AND A STAR RATING in the comments section at the bottom and be sure to take a photo and tag it #cravingcreative on Instagram! I appreciate you for taking the time to read about me and my family recipes. 

    New Orleans Pralines Cookies cooling on wax paper.

    New Orleans Pralines Recipe

    This pralines recipe has been a family recipe that my mom has been making for over 25 years. Whole snappy pecans in a browned sugar coating, these treats are a kind of cookie that is a classic in the south and, especially, New Orleans.
    5 from 12 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: new orleans, Southern
    Keyword: pralines, recipe
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 12 cookies
    Calories: 265kcal
    Author: Rachel

    Ingredients

    • 1 cup granulated sugar
    • 1 cup light brown sugar firmly packed
    • 2 cups whole pecans
    • ¾ cup buttermilk
    • 2 tablespoon unsalted butter
    • ½ teaspoon baking soda
    • dash salt
    • 1 tablespoon vanilla extract
    • parchment paper

    Instructions

    • Combine the sugars, pecans, buttermilk, butter, and salt into a large, heavy saucepan over low heat. Stir gently but consistently until the sugar dissolves. 
    • Cover and cook over medium heat for 2-3 minutes to wash down the sugar crystals from the sides.
    • Uncover and, stirring constantly, to 234 degrees on a candy thermometer. This is called the soft ball stage.
    • Immediately remove from heat and stir in baking soda and vanilla. Stir vigorously with a wooden spoon until the mixture begins to thicken. 
    • Working quickly, drop by spoonfuls onto parchment paper paper. Let stand until firm.

    Notes

    This recipe should not be doubled. The mixture will cool too fast to get them onto the wax paper properly.
    A wooden spoon is preferable in this recipe because it does not transfer heat. 
    If the candy stiffens before you’re done dropping the spoonfuls, add a spoonful of boiling hot water and stir until it loosens, then continue scooping until you have formed all the pralines.
    You can use wax paper, although there may be some transference (I have never had any however).

    Nutrition

    Calories: 265kcal
    Tried this Recipe? Tag me Today!Mention @CravingCreative or tag #CravingSomeCreativity!
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    Reader Interactions

    Comments

    1. Elsie Turner says

      March 31, 2022 at 11:04 pm

      5 stars
      These are exactly like my mother’s who was born in 1920. I’m from Louisiana and I can attest to it that these are the authentic pralines of the Creole and Cajun South. Thank you

      Reply
    2. Ashley says

      March 21, 2022 at 3:31 pm

      5 stars
      Came out perfect!

      Reply
    3. Sheryl says

      March 11, 2022 at 9:15 am

      5 stars
      Yummy. I’ve been looking for good recipe and this one was great, thank you!!

      Reply
    4. Janiece Cason says

      December 21, 2021 at 4:34 pm

      Are these the softer sugary pralines rather than the chewy kind…?

      Reply
      • Rachel says

        December 23, 2021 at 10:07 am

        To be honest, New Orleans style is the only type of praline I have ever had although I hear Texas has a version. These are sugary, softer and not snappy or crunchy like brittle. They are definitely not chewy or stringy like a taffy. I hope that helps.

        Reply
    5. Rhiannon says

      April 01, 2021 at 8:38 pm

      5 stars
      .

      Reply
    6. Sandy young says

      January 25, 2021 at 6:35 pm

      5 stars
      Where is the recipe?

      Reply
      • Rachel says

        January 25, 2021 at 8:10 pm

        Oh no! I have no idea how that happened but I had some technical improvements done today. A glitch must have erased it from the post. It is back now and thank you so very much for letting me know!

        Reply
    7. Brian Kelly says

      July 30, 2018 at 7:45 pm

      5 stars
      Watching your Mom perfect this recipe over the years I can tell you that the most important part is getting that temperature right. Too hot is no good and too cool is no good.

      Ultimately, what makes Mom’s pralines so special is that she uses a lot more pecans than any commercial praline company could afford to do.

      I don’t know if you remember but Mom tried to get this recipe right for years before she came up with this one. Most people, when they first taste pralines, assume there is a lot more going on with the recipe than there really is. It’s the heat that makes the simple ingredients come together to make pralines the candied perfection that it is.

      Reply
      • Rachel says

        August 04, 2018 at 10:01 am

        I remember the many, many trials of experimentation trying to get this one just right. You are lucky to have such a wonderful wife who would keep trying, haha. (and a great Mom, of course) This is the recipe that she made the observation about keeping recipes simple. With respect to recipes, I find it true that the simplest version is usually the best one too.

        Reply

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