I keep coming back to this recipe because it captures everything I adore about Southern sweets. The combination of granulated and brown sugars creates a deep caramel flavor, and the evaporated milk makes it extra creamy. Toasted pecans give a nutty crunch in every bite, and I like that these pralines set up quickly and store beautifully. It’s one of those treats that feels fancy but is surprisingly easy to make.
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
1 1/2 cups packed light brown sugar
1 cup evaporated milk
4 tablespoons unsalted butter
2 cups pecans (halved or roughly chopped)
1 teaspoon vanilla extract
Small pinch of fine sea salt (optional)
Directions
I line a large baking sheet with parchment paper and set it close to the stove so it’s ready when I need it. I also like to measure all my ingredients beforehand since this recipe moves quickly once it gets going.
In a heavy saucepan over medium heat, I combine the granulated sugar, brown sugar, evaporated milk, and butter. I stir constantly with a wooden spoon until the sugars dissolve and the mixture is smooth.
I clip a candy thermometer to the side of the pan and keep cooking, stirring often, until the temperature reaches between 235–240°F (soft-ball stage).
As soon as it hits the right temperature, I remove the pan from the heat and stir in the vanilla, pecans, and a pinch of sea salt. I keep stirring until the mixture thickens slightly and starts to lose its glossy sheen.
Working quickly, I drop heaping tablespoons of the mixture onto the prepared parchment paper, spacing each one apart so they don’t run together.
I let the pralines cool completely at room temperature until they’re set with a firm yet creamy texture. Then I peel them off the parchment and they’re ready to enjoy or store.
Servings and Timing
Yield: Makes about 18 pralines Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Variations
I like to toast the pecans in a dry skillet before adding them for a deeper, nuttier flavor.
For a subtle twist, I sometimes add a pinch of cinnamon or a few drops of maple extract.
If I want a saltier contrast, I sprinkle a bit of flaky sea salt over each praline while they’re still warm.
For a chocolatey version, I mix in mini chocolate chips after removing the mixture from the heat—they melt into swirls.
Storage/Reheating
Once cooled, I store pralines in an airtight container at room temperature. To prevent sticking, I layer them between sheets of parchment paper. They stay fresh for up to 1 week. I avoid refrigeration since it can change their texture. If the mixture hardens too fast while I’m working, I add a teaspoon of hot water and stir to loosen it before continuing.
FAQs
What temperature should I cook the sugar mixture to?
I aim for 235–240°F, which is the soft-ball stage. Going past 240°F can make the pralines too hard instead of creamy.
Can I make these without a candy thermometer?
Yes, but it’s trickier. I test by dropping a bit of the mixture into cold water—if it forms a soft ball that holds its shape, it’s ready.
How do I keep the pralines from sticking?
I use parchment paper and let them cool completely before peeling. Storing with parchment between layers helps too.
Can I freeze pralines?
I don’t recommend freezing them, as it can cause sugar crystallization and ruin the texture. They’re best enjoyed fresh.
Why did my pralines turn out grainy?
If the mixture was overcooked or stirred too little, the sugars can crystallize. I stir constantly and remove it from the heat right at the soft-ball stage.
Conclusion
These New Orleans Pecan Pralines are a classic treat I never get tired of making—or eating. They’re rich, creamy, and packed with caramel flavor and pecan crunch. Whether I’m bringing them to a holiday party or just enjoying them at home, they always bring that special Southern sweetness to the table. Once I made them the first time, they quickly became a tradition.
These classic New Orleans pecan pralines are rich, creamy, and full of buttery caramel flavor with crunchy toasted pecans. A melt-in-your-mouth Southern candy that’s perfect for gifting or indulging.
Ingredients
1½ cups granulated sugar
1½ cups packed light brown sugar
1 cup evaporated milk
4 tablespoons unsalted butter
2 cups pecans (halved or roughly chopped)
1 teaspoon vanilla extract
Small pinch fine sea salt (optional, to balance sweetness)
Instructions
Prep Ahead:
Line a large baking sheet with parchment paper and set aside near the stove.
Measure out all ingredients before beginning (the process moves quickly).
Cook the Mixture:
In a heavy-bottomed saucepan over medium heat, combine granulated sugar, brown sugar, evaporated milk, and butter.
Stir constantly with a wooden spoon until the sugars dissolve and the mixture becomes smooth.
Monitor Temperature:
Attach a candy thermometer to the side of the pan.
Continue cooking and stirring until the mixture reaches 235–240°F (soft-ball stage).
Finish & Add Pecans:
Remove from heat. Stir in vanilla, pecans, and sea salt if using.
Keep stirring until the mixture thickens slightly and loses its glossy shine — this helps set the pralines.
Drop the Pralines:
Working quickly, drop heaping tablespoons of the praline mixture onto the prepared parchment paper, spacing them out to prevent sticking.
Cool and Store:
Let the pralines cool completely at room temperature until set and creamy-firm.
Gently peel from the parchment and enjoy, or store in an airtight container.
Notes
Toast the Pecans in a dry skillet for 3–4 minutes to bring out their nutty flavor.
If mixture starts setting too fast, stir in 1 teaspoon hot water to loosen.
Do not exceed 240°F or the texture may turn hard and brittle.
Storage Tip: Layer pralines between parchment sheets in an airtight container to prevent sticking.
Great for holiday gifts, dessert trays, or Southern-themed events.
