• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • DIY Home Projects
  • Recipes
  • Spring
  • About

Craving Some Creativity logo

menu icon
go to homepage
search icon
Homepage link
  • DIY Home Projects
  • Home Tour
  • Recipes
  • About
  • Free Email Series
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cookies & Brownies

    Published: Oct 22, 2022 · Modified: Nov 13, 2022 by Rachel

    New Orleans Pecan Pralines

    This post may contain affiliate links. Read my disclosure.
    25958 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    This pecan pralines recipe has been a beloved family recipe for over 35 years. Whole snappy pecans in a candied sugar coating make these treats irresistible. A classic Southern tradition, native to New Orleans, this one-of-a-kind cookie is quick to make but hard to forget.

    Batch of Southern Pecan Pralines  on parchment paper
    Contents show
    1 Supplies and Ingredients
    2 Step by Step Video Guide
    3 Tips for Expert Pecan Pralines
    4 Variations & Add-ins
    5 Check Out Our Other Southern Favorites
    6 Frequently Asked Questions
    7 Pecan Pralines
    7.1 Equipment
    7.2 Ingredients
    7.3 Instructions
    7.4 Notes
    7.5 Nutrition

    If there’s one treat, I’d most associate with my childhood, it’s the particular style of New Orleans Pecan Pralines. My mother spent years perfecting them and has been making them for decades.

    I was lucky enough to grow up under the influence of Cajun cooking. My father would delight us with tales while Mother created classic Cajun cuisine like Shrimp Etouffee, Pan Seared Pork Chops, or Blackened Chicken.

    While pralines (pronounced praw-leens) are made throughout the south, a visit to New Orleans would simply be incomplete without a taste of these freshly prepared in candy shops around town.

    Supplies and Ingredients

    The ingredients are simple, but there are a few must-have tools for making these and there aren’t many substitutions that will taste even remotely the same.

    Ingredients for pralines with text labels.
    • Wooden Spoon. I suggest using a wooden spoon or rubber spatula because neither transfer heat.
    • Candy Thermometer. I highly recommend this tool to get the pralines cooked properly. No need to purchase an expensive model; the goal is accuracy.
    • Sugars. This recipe calls for a blend of granulated and light brown sugar. Dark brown sugar will work but may increase the molasses flavor and increase moisture.
    • Buttermilk. I use real buttermilk. You can use a DIY buttermilk in a pinch – In a cup, add 1 tablespoons lemon juice + enough milk to fill the cup and let stand for 5 minutes until thick.
    • Unsalted Butter. Salted butter can be used, but I would skip the salt added in the recipe.
    • Parchment Paper. This disposable non-stick surface is a vital tool for dropping candy on during cool down. My mother used greased wax paper as well.

    Step by Step Video Guide

    The full recipe is in the recipe card at the bottom of this post, but I put together this simple video of me preparing them. Normally, I include a collage and step-by-step, but I felt there wasn’t much benefit that wouldn’t be better with a video.

    Tips for Expert Pecan Pralines

    A pecan praline recipe is fairly simple and straightforward. However, when making any candy, tips are helpful to avoid common pitfalls.

    Read the entire recipe before starting. This recipe moves very quickly, and so make sure you have all ingredients and tools at the ready. You don’t want to be searching for tools in the midst of making.

    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.

    There is only a small window of time to drop the pralines. Too early, and the candy coating will run away in a pool. Too long and they won’t drop.

    If it hardens during dropping, add a bit of boiling water. This is why we boil the water while cooking. Stir in a tablespoon or 2 of water to get it flowing again.

    Variations & Add-ins

    • Toast pecans in the oven for 7-10 mins at 350 degrees F to enhance the warm buttery flavor.
    • Substitute other nuts such as almonds, pistachios, or hazelnuts. However, pecans are the best in my opinion.
    • Dip one side of the cooled cookie in chocolate for a new twist.

    Check Out Our Other Southern Favorites

    • Cajun Chicken Alfredo Pasta
    • Squash Casserole with Ritz Cracker Topping
    • The Best Carrot Cake Cupcakes
    • Key Lime Pie (to die for!)
    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 but taste just as delicious.

    How long do they last?

    These are best fresh. However, pralines can be stored in an airtight container at room temp for 3-4 days. 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.

    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.

    Where do pralines come from?

    Pralines have been a signature treat since the 1700’s, introduced from French settlers. In Louisiana, locally abundant pecans replaced almonds to create the version that Southerners know as pecan pralines.

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

    Not Sure
    What's For Dinner?

    Signup for recipe updates and get a free cookbook of Easy Weeknight Supper Solutions!

    More Delicious Desserts

    Oatmeal Carmelita bars stacked on top of each other.
    Caramelitas Cookie Bars
    Batch of crispy chocolate chip pecan cookies freshly baked from the oven with post title
    The BEST Crispy Chocolate Chip Cookies
    Apple Crisp bars stacked high with caramel dripping of the side and pieces of wax paper between each bar.
    Apple Crumb Bars
    Four Biscoff Brownies stacked high on a wood board.
    Biscoff Brownies

    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 Pecan Pralines Cookies cooling on wax paper.

    Pecan Pralines

    This pecan pralines recipe is a treasured old-fashioned family recipe. Whole snappy pecans in a browned sugar coating, these treats are considered a Southern delicacy and a New Orleans favorite!
    5 from 13 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: new orleans, Southern
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 12 cookies
    Calories: 265kcal
    Author: Rachel

    Equipment

    • Candy Thermometer
    • Wooden Spoon or Rubber Spatula
    • Parchment Paper

    Ingredients

    • 2 tablespoon Unsalted Butter
    • 1 cup Granulated sugar
    • 1 cup Light brown sugar firmly packed
    • ¾ cup Buttermilk
    • 2 cups Pecans Whole or Halves
    • ½ teaspoon Baking Soda
    • dash Salt ⅛ of a teaspoon
    • 1 tablespoon Vanilla Extract

    Instructions

    • ***Get out your supplies (candy thermometer and parchment paper) before starting. This recipe can move quickly at the end so be ready. While making the pralines, boil a few cups of water in a small saucepan.
    • Combine the butter, sugars, buttermilk, and salt into a large, heavy saucepan over low heat. Stir to combine and add the pecans in. Continue to gently but consistently stir until the sugar dissolves and starts to steam.
    • Once it starts steaming, cover and cook over medium heat for 2-3 minutes to wash down the sugar crystals from the sides. It doesn't necessarily need to boil at this point, but it might start.
    • Uncover and, stirring constantly, to 234 degrees on a candy thermometer. This is called the soft ball stage. (Softball is technically 235-240 degrees, but 2-3-4 is easy to remember!)
    • 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. Let stand until firm (about 20-30 minutes). If mixture begins to harden or crystallize, stir in a tablespoon or 2 of boiling water to get it flowing again.

    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

    Serving: 0.3cup | Calories: 265kcal
    Tried this Recipe? Tag me Today!Mention @CravingCreative or tag #CravingSomeCreativity!
    « DIY Outdoor Halloween Witches
    Pumpkin Cream Cheese Muffins »

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    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

    Primary Sidebar

    Headshot of Rachel Beach, the author of Craving Some Creativity.

    Hi, I'm Rachel!

    Creativity makes me energized and fearless. My husband and I have been renovating homes for over a decade and love to share our passion for all things home. Follow along for remodeling tutorials, recipes, and entertaining ideas sure to inspire!

    More about me →


    Popular Projects

    • Midnight blue vanity with brass handles in a grey and white bathroom.
      How to Paint a Bathroom Cabinet the Easy Way
    • Man holding up baseboards for a corner.
      How To Caulk Baseboards like a Pro
    • Behr Midnight blue painted cabinets in a classic old world kitchen with modern white accents and backsplash. Wicker chairs, copper light fixtures, and wood floors add warmth.
      The Best Blue and Navy Kitchen Cabinet Paint Colors
    • Organized linen closet with white towels and grey bins on wire shelves.
      How To Beautifully Organize Your Linen Closet
    • White painted kitchen cabinets with stainless drawer pulls.
      How To Paint Cabinets with a Sprayer
    • Completed oak painted stair railing with black handrail and white balusters.
      How to Paint Stair Railings that Last

    Featured On

    Collection of Expert Features including Better Homes and Gardens Magazine, Apartment Therapy, Angie's List, This Old House Magazine, The Huffington Post, Delish, Wayfair, and Real Simple Magazine.

    Most Popular Recipes

    • Restaurant style Mexican white Cheese Dip with pico de gallo topping in wooden bowl on dish cloth with chips.
      Mexican White Cheese Dip {Queso Blanco}
    • Ricotta Stuffed Shells with Sausage makes an easy italian meal for the whole family!
      The BEST Sausage Stuffed Shells
    • Strawberry Poppyseed salad on a platter with blueberries, mandarin oranges, pecans, red onions, and grilled chicken.
      Strawberry Poppyseed Salad (Panera Copycat)
    • Closeup of blueberry muffins on a table.
      Ultimate Lemon Blueberry Muffins
    • Shrimp etouffee in a bowl on a table.
      Shrimp Etouffee {My Louisiana Family Recipe}
    • Two glasses of blackberry sangria with straws on a wood background.
      Blackberry Sangria – Amazing Summer Cocktail Recipe

    Sweet Spring Recipes

    • Stack of lemon bars on parchment paper with top lemon shortbread having a bite removed.
      Lemon Bars
    • Slice of homemade carrot cake on a plate with walnuts sprinkled on top
      Carrot Cake with Pineapple
    • Top down view of Southern Punch Bowl Cake in a trifle bowl.
      Southern Punch Bowl Cake (Potluck Dessert)
    • Key lime pie on blue plate with a slice cut out to show texture.
      Key Lime Pie
    • Strawberries on top of cheesecake layer and rice krispies crust.
      Cheesecake Rice Krispies Bars
    • Banana Chocolate chip muffins in a muffin tin with one muffin broken open to show texture.
      Banana Chocolate Chip Muffins

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Favorites

    • Blog
    • Shop
    • Our Home

    Contact

    • Contact

    Copyright © 2022 Craving Some Creativity