Creamy New Orleans Pralines

"Worth the effort to master the art of praline-making. Give as gifts, great for holiday parties or to bring to the office. See note below for the option of toasted pecans."
photo by cj2 Johnson photo by cj2 Johnson
photo by cj2 Johnson
photo by cj2 Johnson photo by cj2 Johnson
Ready In:
4 1/2 dozen




  • In a medium saucepan, combine the brown sugar, granulated sugar, cream, milk, butter, and salt. Cook over medium heat, stirring constantly, to 230°F Lower heat slightly if the mixture threatens to boil over.
  • Add the pecans and continue cooking, stirring constantly, to 236°F The mixture should form a soft ball when a little is dropped in cold water. Remove from the heat and add vanilla; let stand for about 5 minutes. Stir with a wooden spoon until the mixture is thickened and slightly creamy, about 1 to 1 1/2 minutes.
  • Using a tablespoon or small cookie scoop, spoon the pralines onto a sheet of parchment paper or waxed paper. If the mixture becomes grainy, heat and stir over medium heat for a few seconds, or until it can be easily scooped and dropped.
  • Optional Toasted Pecans:

  • Heat oven to 350°. Spread chopped pecans out on a large baking sheet. Bake for about 5 minutes, or until the chopped pecans are lightly browned and aromatic. This can also be achieved by microwaving pecans on a microwave-safe plate in 30 second increments.

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  1. Very good recipe! I used all half and half because I had a quart that needed to be used up and a whole stick of salted butter because I didnt see any reason to leave 2 lonely tablespoons behind. I also used roasted and salted pecans because I enjoy a touch of saltiness in my sweets therefore I left the salt in the recipe out. And I did add a tablespoon of "bourbon" for flavor and karo to keep it from crystalizing on me. They turned out great! Thanks for this recipe and I hope you dont mind me posting the changes I made. I only made the changes because the cooking bug wont let me follow a recipe to the letter. I will make these again for the holidays and in the meantime I am going to donate these to our local Volunteer Fire Fighter fund raiser and hope they bring a few bucks for our guys and gals that risk their lives to keep us safe.


I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
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