New Orleans Pecan Praline

Confession time, I have never been to New Orleans, nor have I ever had a praline.
When I started researching this recipe, I was amazed at how famous pecan pralines are.

How could something so popular escape me for so many years? I spent a lot of time looking at recipes and figuring out the best praline for this blog; I found a lot of history.

Pralines were sold by street vendors in New Orleans many years ago, and even today, people associate the candy with that city.

Once I realized that pecan pralines are part of the “fudge family, “ I became more comfortable making my pralines version. Fudge is easy to make once you get the concept, and so are pralines.

I have never made candy that required a thermometer and exact temperatures to make it work.
So, with all the ingredients measured out, I made my first attempt and making pecan pralines.

I was surprised that my first attempt turned out so well. The candy was sweet, creamy, and melted away, leaving the toasted pecans.

I have shifted ingredients around, changing this and that, but I believe the result is as close as I can catch to an original New Orleans pecan praline.

If you are traveling to New Orleans, make sure you try a praline or grab your candy thermometer and give this recipe a whirl.

Either way, you will enjoy a wonderful candy that deserves the accolades that it has received. Enjoy!

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New Orleans Pecan Praline

This classic candy is famous in New Orleans. The sweet caramel flavor melts away leaving salty, crunchy pecans.

Course Dessert

Cuisine American

Keyword dougbakes.com, pecan praline, praline

Prep Time 20 minutes

Servings 3 dozen

Author Doug Bakes Staff

Ingredients

• 4 tablespoons unsalted butter
• 1/2 cup cup heavy cream
• 1 cup sugar
• 1 1/4 cups packed light brown sugar
• 2 teaspoons vanilla

Instructions

1. Line two baking sheets with parchment paper; set aside.

2. In a medium saucepan over medium-low heat, melt butter. Add the cream and both sugars and continue cooking until the sugars are dissolved.

3. Increase the heat to medium and simmer until the mixture reaches 240 degrees F, stirring constantly. (If the mixture begins to crystallize, you can add 2 more tablespoons of the cream and continue cooking until it loosens up)

4. add the pecans and vanilla, stir until mixture returns to 240 degrees.

5. remove from heat and do not stir until temp comes down to 212 degrees.

6. Use a wooden spoon, and stir for 2 mins until praline has thickened

7. portion about 2 tablespoons of the praline mixture onto the prepared baking sheet, spacing at least 1 inch between them. (If the mixture begins to crystallize and set up before you finish portioning all of the pralines, add an additional 2 tablespoons of cream to the saucepan and set the pan over medium heat until the mixture is creamy, then continue portioning the candies.)

8. Cool for at least 30 minutes before enjoying