Homemade creamy Louisiana praline candy made of cream, sugar, salted butter, vanilla, and pecans!. Includes step by step video tutorial!
I love true southern Louisiana Pecan Pralines. They are absolutely one of my favorite candies. I was first introduced to pralines when I was younger. It was when we had a family reunion in Baton Rouge or New Orleans. It was love at first bite. The creamy buttery candy was filled with pecans, had me head over heels. We didn’t have anything quite like it back home. It wasn’t until a few years back that I figured out how to make pralines. I even uploaded the recipe, and video on YouTube for pecan pralines. However, since then- I revised the recipe!
My first recipe was a combination of sugar, evaporated milk, vanilla, pecans, and butter… My new recipe uses half & half ( half milk, half cream). I use the same other ingredients for these pralines, however the measurements have changed.
What are New Orleans pralines?
New Orleans has a lot of different types of pralines. When you visit New Orleans you’ll see several shops that sell pralines in different sizes, shapes, colors, flavors, and etc. However, the most common praline is made from cream, sugar, and pecans.
What kind of nut is a praline?
It really depends who you ask. When I hear the word praline I assume that it’s pecans. However, there are some places that refer to praline as a candy made from chocolate and almonds.
How long does it take pralines to harden?
After making pralines, it usually takes around 30 minutes for the candy to firm up. To be completely honest, the candy shouldn’t be hard! If it’s hard you didn’t do something wrong, Perhaps you cooked them too much. Pralines should be firm, but on the softer side. Especially if they’re freshly made. I find that the older that pralines get, the harder they become.
Why did my pralines come out chewy?
Pralines should be soft, firm, and on the chewy side. They should not be hard to bite into! These candies are on the delicate side. They should be easy to break, and soft to chew.
What state is known for pralines?
Louisiana is known for having the best pralines. People actually travel there, just to buy the pralines! It’s just that good. However, I’ve been told that Texas has some pretty good pralines as well.
What city is known for pralines?
When most people think of pralines, they think of New Orleans. It’s a popular signature treat that is sold from many stores in New Orleans. However, It’s also popular in other Louisiana cities such as Baton Rouge, and etc.
Do pralines need to be refrigerated?
Absolutely not. I wouldn’t recommend refrigerating pralines, because you will change the texture. I recommend storing pralines at room temperature in an airtight container.
Here’s a few tips before you get started!
- Prep baking / cooking sheets prior to making pralines: Make sure that you line the cookie sheet with parchment paper BEFORE you start cooking the candy.
- Make sure that the butter that you use is salted! : Unsalted butter will change the taste, and simply won’t do. Be sure to use salted butter for best results. Also be sure to use REAL butter. No margarine, or an other butter substitutes should be used for this recipe.
- Have a candy thermometer on hand: If you’re new at making pralines, you definitely want to make sure that you have a candy thermometer on hand! The Praline mixture must reach 240 F while cooking.
- Do not use a stick free sauce pan, unless you have a coated whisk. There is a lot of whisking, and you don’t want to scratch up your pan.
If you love Louisiana cuisine, be sure to check out these recipes!
Watch me make these pralines!
BEST Louisiana Pralines Recipe
- 1 1/2 cup chopped pecans
- 7 tbsp salted butter
- 1 cup light brown sugar
- 1 1/4 cup granulated sugar
- 1 tbsp pure vanilla extract
- 1/2 cup half & half
- Combine the butter, sugars, and half in half into a large saucepan, then turn the heat up to medium.
- Bring the candy mixture to 240 F, and let the candy mixture cook for about 5 minutes without stirring.
- After the five minutes, add in the vanilla extract, and stir.
- Remove from the heat.
- Toss in the pecans, and fold in.
- Grab a wooden spoon, and stir the hot candy mixture until it thickens.
- Spoon out the candy mixture onto parchment paper.
- Let the candy cool completely.
Dektric Sewell says
Love all your recipes! From a brother to a sister i never miss not one so helpful i have a passion for great meals and new ideas for my family and you help me every time ! Be bless and continue on doing what u do!
Thanks Dektric! I appreciate your support!
Carrie Robbins says
Will be adding the ingredients for this recipe to my grocery list!
Love pralines….you make it seem so easy to make! Pinned. Thanks, Rosie. ;-D
Thanks for pinning Mary!
Can’t wait to try this recipe. Pralines are my husband’s favorite dessert!!! I want to surprise him- can’t wait to see the look on his face.
Awesome! Enjoy! XOXO
Chyra White says
I actually learned how to make pralines based off of your first instructional video and I can’t wait to try this recipe too!!
Oh wow! I think that you will find that this recipe is a lot creamier. I love it! XOXO
Chyra White says
ROSIE!!! Giiiiiiirrrrl, I made these this weekend for my in laws and they were AMAZING!!! You are so right; this recipe is creamier than the previous one and I LOVE IT! Thank you again 😉
YAY!!!! So glad that you like the recipe! XOXO
I haven’t made them but can’t wait to make them. I love creamy pralines!!
Elizabeth Mosley says
Keep up the wonderful work I’ll support you
Thanks so much Elizabeth!
Thank you for your recipes they are so good and I will be following you on Patreon.God bless you and keep up the good work.
Thanks Gloria! I appreciate your support!
From one cook/baker to another… I absolutely love your recipes and always look forward to your new recipes. Keep posting great recipes. Blessings
Thanks Keisha! XOXO
Love all of your recipes but I want to mention that when I clicked on pralines it took me to the potato salad recipe and the potato salad took me to the praline page. I love both recipes but I hope you don’t mind me mentioning this glitch on the site so that your webmaster can correct it.
Keep the great recipes coming!
Thanks so much for bringing that to my attention. I appreciate it!
Jason R says
I make my Pralines almost exactly like yours, except I use buttermilk. Very nice and creamy.
Hi Jason. Interesting, I never tried buttermilk.
Linda Frank says
Just tried the recipe and it is wonderful. I am making these as gifts for Christmas and I know they will go over great. They taste fantastic.
Hi Linda! I’m actually making pralines for Christmas gifts as well! I’m sure no one will complain! LOL
Could I use heavy cream if I don’t have the half and half?
I LOVE YOUR RECIPES!!!
For best results, I’d stick to the recipe listed.
Marie Nelson says
If you have heavy cream & milk just combine them in equal measure( 1/4 cup of each) to make half & half.
Quick and easy recipe – these are addictive! I made them to add to some homemade pumpkin ice cream – devine! Thank you so much for this amazing recipe = )
Hi! I just made these and while they taste amazing, they came out all crumbly and I can’t shape them into anything. Did I not spoon them out of the pot quickly enough? They looked nice and creamy at first but after stirring for just about another minute or so, they turned into crumbles. Please tell me where I went wrong. Thanks!
You waited too long before scooping the mixture out.
Rhonda Moran says
Hi Rosie ! Merry Christmas to you. I decided I would try to make the pecan candy and finally got it to work, but thinking id bought pecans, I bought walnuts! Tastes a little differently, but family seems to like it !
It will definitely taste different, but if you like walnuts it shouldn’t be an issue. Merry Christmas!
By choice I’ve always used sweetened condensed milk when I make the pralines but am interested in trying your recipe. I have to make more than I normally make so I will have to triple the batch… do you recommend the exact recipe or taking some ingredients down a notch?
I recommend sticking to the recipe.
Easy recipe , letting them cool now !!! about how long ?
Let cool until they are firm, and at room temperature.
Rosie, I just love, love, love your recipes. I will be try to make these pralines this weekend and I cannot wait. I have everything except the half n half. Thanks for such great recipes!!! 🙂
Awesosme! Enjoy the pralines! XOXO
Rob Wyche says
Taste of home NOLA. Thanks Ms. Rosie ever so much!
Thank YOU for coming by! XOXO
I just made these and they’re great! Very easy to follow along too, thank you!
Glad that you liked the recipe Anne!
Hello I just made these, they are still cooling. I was wondering about the amount of vanilla extract of 1 tbsp. I will let you know how them came out. Thank you for all your wonderful recipes.
The ingredients are correct 🙂
Shirley Solomon says
Why aren’t you on any of the Food channels or talk shows representing? Great Job.
It’s not my time yet 😀
Hi Rosie! I adore Southern style cooking and found your site this past weekend and I love it! I have already tried your crock-pot macaroni and cheese – my family was practically drooling when I took the lid off and they saw all that cheese! I then tried your Best Louisiana Pecan Pralines as a surprise for my daughter Brenna. That girl LOVES pralines after sampling them at the Savannah Candy Company and she LOVED your version as well! They were really easy too. I am getting ready to make a batch of your BBQ rub for some baked BBQ pork chops for tonight’s dinner. I love your videos and I appreciate that you take the time to explain things as you go along – very few food bloggers do that. I look forward to trying many more of your recipes. Your picture is lovely by the way!
Thanks so much for the sweet words Sharon! XOXO
I have not tried this yet but “will”. The first and only time I have enjoyed a praline was in New Orleans. Our 30th Anniversary on the Delta Queen. It is 25 years later, and about time I try. Wondering if this is the same as what we enjoyed then? CJ
Probably so 😀
I have made two batches of your pralines and must say that they taste delicious! The first batch came out crumbled and I realized that I let the mixture sit too long. The second batch came out with a nice consistency but now I would like to get them thinner and not have them as thick any suggestions? I want them to have more of a flat smooth look opposed to a lumpy thick look which means that I need to get my mixture to thin out some. How do I accomplish this?
Thanks a bunch!
Hi Shay! That’s a good question. Unfortunately, you’ll have to play around with it a bit, until you reach the desired texture. Maybe add a little more half & half?
Have you ever tried pouring pralines in buttered dish then cutting after cools.
No, I haven’t.
OMG, this recipe is so bomb. You made me a celebrity thkend. We grew up on this candy but got away from it in later years. We feel you helped us retrieve an honered famly tradition. Only problem is I had to put the extras in the freezer bercause I was eating it for breakfast!
I’m glad that you liked the recipe! XOXO
Kasey Lidgi says
Hi Rosie, first of all, you are so lovely! Thank you for starting this blog!!!
Secondly, after visiting New Orleans with my family, my husband fell in love with the pralines from Southern Candymakers. He asked me to order a box, but at nearly $60… I decided to try and make them at home.
Looking forward to trying this recipe. It has the most wholesome, pure ingredients I’ve seen online. Wish me luck.
My one question is, I plan on using a double broiler for this rather than putting the pan directly over the flame, will I need to adjust my cook times?
Hi Kasey! There’s really no need for a double boiler 🙂
Judy Kent says
Thank you so much for your recipe & video. I’ve wanted to learn to make these since I had my first praline in New Orleans last year. After watch your video I’m confident that I can now & they look great.
Huma Kali says
For nearly 23 years I’ve been returning to New Orleans. Perhaps my Cherokee/French roots draw me there – or the spirits (not libation although I wouldn’t turn down a nice Chartreuse or a proper glass of absinthe). So many praline recipes online are nonsense- more like brittle. Whenever I see ‘corn syrup’ as an ingredient, something inside of me reels back in horror. The perfect praline is creamy, melts in your mouth and is a perfect confection for folks trying to recover from excessive weight loss (provided they don’t have diabetes lol). Either way, I found your recipe and this is the REAL DEAL. No BS. This is TRUE creole. You’re a darned genius Ma’am. Thank you. I was all out of brown sugar, so I used the pure cane sugar I had in that measure and added oh , maybe 3-4 tablespoons of unfiltered molasses – ,just a slight pinch of Himalayan salt, and went ahead and added about a quarter of heavy whipping cream in place of a quarter of the half and half – and let me tell you- you are beloved in my household! I’ll be back in New Orleans over October/November and will think lovingly of you and your contribution. Also this is a great dessert recipe for folks with Celiac Disease (which I have unfortunately.) excellent . Love you lady!!
Thanks for trying!
Hi Rosie. I’m making a bread pudding recipe of Emeril’s which calls for pralines in the bread pudding. I made your pralines and they are delicious! I didn’t even wait for them to completely cool before I tasted them.
Thanks so much!!
Chrissy Knight Middleton says
My husband has made these pralines many times! They have been a big hit at family & church functions! Thanks for sharing this great recipe!
Karen Boykin says
Five generations of my mother’s people were Louisiana born and raised so I recognize home cooking and it’s no different with these pralines. It’s been ages since I made them and, sadly, the aunt who taught me was lost after Katrina. That’s why I’m so happy to have found your recipe for these truly creamy treats.
I am so happy to have found your site. My best friends are coming to town and I want to dazzle them with this kind of delicious. No corn syrup need apply.
Umm YUM! Thanks for sharing this recipe and the video! Was so helpful. These are delicious! I live in Australia now but am from Louisiana. Was hoping to share a bit of home with people here and this was perfect!
OMG! These are the best pralines I have EVER tasted!! Rosie, thank you so much for the clear instructions and measurements. The video helped tremendously. Since I don’t have a candy thermometer, I was able to get a visual of the texture of the mixture should be when I scoop it out onto the parchment paper. They turned out super creamy and literally melts in your mouth.
I halved the pecans and it was just right for me. I like to taste more sugar, fewer nuts 😉
Thanks for trying my recipe! XOXO
I made these this morning, they are delicious! Now, I do t have to ask people to bring me some back from Louisiana!!!!!! I can make my own!
I made a vegan version of this recipe using 1/4 cuo of coconut milk, a 1/4 cup if coconut cream and 7 tablespoons of Miyoko’s European Style Cultured Vegan Butter. The pralines turned out excellent! And being a Louisianna Creole gal, I know a good praline when I eat one! Thank you for this great recipe to use as a base for vegan pralines. My sister and I have been contemplating how to make them since we started our vegan journey.
Lena lednick says
I am 81 my aunt cottie made these with my help. I have made for most Christmas. They are really good but the older I got and the children grew up I only made them when they came for holidays. My aunt had only a third education and I know what she ment on the recipe. When she sad cow’s milk she wanted you to use can milk. This Christmas we are going to the grand parent of our great grands they want to make them so it will still remain in the family. I am also looking for a recipe for what my aunt cottie call an icebox fruit cake. If anyone knows of one please let me know
This southern Louisiana Pecan Pralines recipe seems delicious and unique one , never tried this one . Will love to make this . Thanks for sharing this one .
Thank you for coming by!
Can’t wait to try this Louisiana Pralines Recipe, seems amazing and unique . Super excited to try this one, thanks for sharing this one with us.
Betsy Smith says
Pralines recipe is the BOMB! Thank you
Thanks so much!
Salma Oliveira says
OMG! I just made your recipe. I couldn’t stop licking the spoon. Pralines are currently cooling. I’m having friends over tomorrow morning. My friend’s husband is from New Orleans so, it’ll be the big test. We are in the Austn, Tx area. But, so far I love them. So easy to put together. I didn’t have quite enough Half & Half but added a little evaporated milk to comlete the measurement. Fingers crossed that it was ok. Didn’t find a place to post my pralines pic.