If you get one homemade treat at Christmastime in Louisiana, it’s probably going to be a praline. And if you call it a “pray-leen” within earshot of anyone from here, you will be mocked mercilessly because it is apparently pronounced “prah-leen.” But since I can’t call it a prah-leen without feelings of wrongness climbing into my throat, whenever I’m around native Louisianans, I try to do everything I can to just not say the word at all.
These New Orleans-style pralines are rich, creamy confections built from brown sugar, cream, and plenty of pecans for a classic Southern treat. The sugar cooks down to a soft, fudgy texture that melts on your tongue, while the toasted pecans give each piece a satisfying crunch.
Ingredients & Equipment Needed
- heavy whipping cream
- corn syrup – light or dark, either is fine
- white sugar
- orange – The orange zest is optional, and you’re not going to find it in traditional pralines. But it is super yummy.
- pecans
- kosher salt – optional
- large stock pot
- candy thermometer
How to Make New Orleans-Style Pralines
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- In a large, heavy pot, cook the cream, corn syrup, sugar, and optional zest until the mixture thickens and turns golden.
- Continue cooking to soft-ball stage, then stir in the pecans and cook a bit longer until slightly thicker.
- Remove from heat and quickly spoon portions onto lined baking sheets.
- Sprinkle with salt if desired and let stand until fully set and firm, with a soft, fudgy texture.
- Store in an airtight container for up to a week once set.
Storage & Other Tips
- It takes a long time: there are a few simple ingredients and the instructions are short. Don’t be deceived. What starts out as what you think will be simple, harmless fun could end up going on for hours. And you can’t leave, because those are the rules of candy. There will be a point when you wonder if you will ever leave this sugary prison, trust me.
- Bubbling over: In the early stages, this boils over very easily, so watch it carefully.
- Finnicky factors: Altitude and humidity can impact your results. Higher altitudes may need to cook things a touch longer than lower altitudes. Don’t try to make these if it’s raining or snowing or overly humid outside, they won’t set up.
- Prepare your baking sheets right away: get your baking sheets lined with parchment paper right after you get your ingredients in the pot simmering, or before you begin cooking. You want these ready to go! Once you have to scoop out the pralines, you need to do it very quickly. You don’t want to get the pans ready at the last second.
- Setting up & final stages: they should have kind of a matte-ish finish instead of being shiny or oily and they should more or less hold their shape, especially in the middle. I like mine sprinkled with just a little bit of kosher salt–it kind of offsets the super sweet sweetness and adds another flavor dimension. The texture should be similar to fudge, not chewy like caramel or hard like toffee or peanut brittle.
Frequently Asked Questions
That usually means the sugar mixture didn’t reach the proper temperature long enough. Make sure it cooks to the recommended stage before dropping onto sheets.
It’s a candy-making term, when a bit of the hot syrup dropped into cold water forms a soft, pliable ball. A candy thermometer is a must for this recipe, and is an easy way to gauge this.
Orange zest adds a subtle citrus note that brightens the sweetness. It’s optional but gives a nice complexity if you include it.
Crystallization can happen if sugar splashes on the sides of the pot or if the mixture isn’t stirred properly early on. Using a clean pot and stirring gently helps. You want to avoid sugar crystals on the sides of the pan at all costs.
Yes. They set at room temperature and keep well for several days, so they’re great to make in advance.
New Orleans-Style Pralines
Ingredients
- 1 quart whipping cream
- 1 tablespoon corn syrup light or dark
- 1 pound white sugar
- zest of 1 orange optional
- 1 ½ cups chopped pecans
- light sprinkling of kosher salt optional
Instructions
- In a large stock pot, combine the cream, corn syrup, sugar, and orange zest (if using). Cook over low to medium-low, stirring occasionally. In the early stages, be careful not to let it boil over.
- When the mixture starts to thicken, start stirring constantly. The mixture will gradually turn golden brown and become thick and bubbly.
- When it reaches 240°, add the pecans and cook, stirring constantly (and into all the nooks and crannies of the pot, but being careful not to splash up the sides too much) until your mixture reaches 248 degrees. Remove from heat.
- Using two dessert spoons or a half-tablespoon cookie scoop, spoon the pralines onto the lined baking sheets. If desired, lightly sprinkle with kosher salt.
- Allow to stand for at least 30 minutes, but it could take up to a day or two for these to become solid. The consistency should be similar to fudge, maybe slightly drier. It shouldn’t be chewy like caramel, or hard like toffee.
- After they set up, they can be stored for up to a week in an airtight container.
Questions & Reviews
I am from the south. I’ve ordered from southern kitchen sites in the past for pralines. My family LOVES them! Your pictures and notes gave me courage to give this a try! These are yum! I didnt even have a candy thermometer. (And SURELY wasn’t going to the store for one!). I used the cold water method for testing. I’d surely make these again. The only info I’d keep track of next time is how long it took to get to each stage and maybe how long each stage took. It took a long time to get the mixture out of the frothy stage in the beginning and it worried me. Thanks for sharing this yummy recipe!
I just tried these and I’m afraid they broke the successful candy streak that I had going. I made great fudge (the real way) and toffee this year, but these bombed. 🙁 Don’t worry – I’m well aware that candy is hit or miss so I’m not mad!
I lived in Gonzales LA for 5 years. The people there are the most wonderful “take you into the family” people you will ever meet. I learned to cook black beans and rice, pralines, THE BEST biscuits, gumbo, king cake…… on and on from some of the sweetest Cajon people.
These were EVERYWHERE growing up in Houston, TX and then I moved away and could not find them anywhere in the Northeast or Midwest. I’ve tried several recipes throughout the years to get my PRAY-leen fix and I’ve never found a good recipe. I’m sure THIS will be the one! Funny, I always thought pralines were Mexican because they were always sold in Mexican restaurants. It was perfect after a spicy meal.
Funny, funny, funny! I laughed out loud at this post, just like everyone else! I love that you girls are so dang real!Wrongness oozes up in my throat when I try to say “prah-line,” or “ah-men” for that matter! Some people can do it here in Utah, but not me:) Love you site and your recipes! Thank you:)
My Thermapen does not read “instantly.” Does this mean I have a dud?
My grandma used to have a praline business when I was little. She had a secret recipe and made some of the best candy I’ve ever eaten. She hung up her apron long ago though and tells me she’s “forgotten” the recipe. I’ve been dying to make them for years! I’m so glad you posted this. I know I can trust you ladies for a great recipe!
In your post you say to start stirring constantly when it starts to thicken and then again at 240F. The recipe just says at 240F. Can you clarify? Thanks!
I love pralines probably more than any other candy. I want to make some now to share with friends, but my old glass tube thermometer broke and I don’t want another one like it. Please tell us what brand that pretty pink instant one is that you used for this? Is it a true candy/deep fry thermometer?
This post had me cracking up! From the pickles under the bookshelf to the sugary prison. That describes exactly how I feel when I’m making candy. And I’d love to try these, but we’ve got non-stop summer thunderstorms brewing here, down under, so I guess I’ll have to wait a while. Nevertheless, I believe that you may be a merciful confectionary angel.