Description
This creamy, melt-in-your-mouth Louisiana praline recipe blends rich caramel, toasted pecans, and Southern tradition into a bite-sized treat perfect for gifting or indulging.
Ingredients
Scale
- 2 cups granulated sugar
- 1 cup packed light brown sugar
- 1 cup heavy cream (or evaporated milk)
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 ½ cups toasted pecan halves
- Pinch of salt
Instructions
- Combine sugars, cream, butter, and salt in a heavy-bottom saucepan. Stir over medium heat until the butter melts and sugars dissolve.
- Attach a candy thermometer and continue to stir as the mixture heats. Cook to soft-ball stage (about 238°F / 114°C).
- Remove from heat, stir in vanilla and pecans, and mix continuously for 2–3 minutes until the mixture thickens and becomes slightly matte.
- Spoon tablespoon-sized portions onto parchment paper or silicone mat.
- Let pralines cool completely for at least 30–45 minutes until firm.
Notes
Always use a candy thermometer for best results and avoid making pralines on humid days for proper setting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Southern
Keywords: praline, Louisiana, pecans, candy, Southern dessert