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Classic Louisiana Pralines Recipe

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Classic Louisiana Pralines are a traditional Southern candy made from brown sugar, cream, corn syrup, butter, pecans, and vanilla. These rich, creamy pralines have a fudgy texture and a delightful combination of sweet caramel and nutty flavors that melt in your mouth. Perfect for sharing at gatherings or as a sweet treat.

Ingredients

Praline Mixture

  • 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)

Add-ins

  • 3 cups pecan halves, roughly chopped
  • 2 teaspoons vanilla extract

Instructions

  1. Combine Ingredients: In a large saucepan, mix the brown sugar, heavy whipping cream, light corn syrup, and salt. Place over medium-low heat and stir regularly to prevent burning as the mixture heats.
  2. Add Butter & Boil: Once the mixture starts to boil, add the salted butter. Allow it to continue to boil gently while stirring for 5-6 minutes. Use a candy thermometer to ensure the temperature reaches between 236-240°F or check by dropping a bit of mixture into cold water to see if it forms a soft ball.
  3. Remove & Add Pecans and Vanilla: Take the saucepan off the heat and fold in the chopped pecan halves and vanilla extract using a wooden spoon. Stir continuously until the mixture thickens, about 3-4 minutes, reaching a consistency similar to melted peanut butter.
  4. Shape Pralines: Quickly spoon heaping portions of the mixture onto a sheet of parchment paper, shaping pralines to your desired size as it sets.
  5. Set & Serve: Allow the pralines to stand at room temperature for about 30 minutes or until firm, resembling the texture of fudge. Once set, they are ready to serve and enjoy.

Notes

  • Use a candy thermometer for precise temperature to ensure perfect texture.
  • Work quickly when dropping pralines onto parchment as mixture sets fast once thickened.
  • Store pralines in an airtight container to maintain freshness and prevent them from becoming sticky.
  • You can adjust pecan quantity or use whole halves for chunkier pralines.
  • For a smoother texture, chop pecans finely; for crunchier pralines, keep them in larger halves.

Find it online: https://justsosavory.com/classic-louisiana-pralines-recipe/