Description
This classic Louisiana Praline recipe delivers sweet, creamy, and nutty pralines with a perfect chewy texture. Combining brown and granulated sugar with evaporated milk creates a rich caramel base studded with toasted pecans for authentic Southern flavor. In just 30 minutes, you can make about 20 irresistible pralines that melt in your mouth with every bite.
Ingredients
Scale
Sugar Mixture
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1/2 cup evaporated milk
Other Ingredients
- 8 tablespoons unsalted butter (divided)
- 1/4 cup boiling water
- 1 1/2 cups toasted pecans (coarsely chopped)
- 1 teaspoon vanilla extract
Instructions
- Prepare Baking Sheet: Line a baking sheet with aluminum foil or a silicone mat and spray it lightly with nonstick cooking spray to prevent sticking.
- Combine Sugars and Milk: In a medium saucepan over medium heat, combine the white sugar, brown sugar, and evaporated milk. Stir continuously until the sugars are fully dissolved.
- Cook to Soft Ball Stage: Attach a candy thermometer to the saucepan and cook the mixture without stirring until the temperature reaches 240°F (soft ball stage), indicating it is ready.
- Add Butter: Remove the saucepan from the heat and add the butter cubes on top of the mixture without stirring. Let it sit for one minute to let the butter begin melting and integrating.
- Mix in Vanilla and Pecans: Stir in the vanilla extract and toasted pecans until well combined. Continue stirring as the mixture thickens and becomes creamy.
- Drop Pralines: Quickly drop spoonfuls of the mixture onto the prepared baking sheet before it sets, shaping into individual pralines.
- Adjust Consistency if Needed: If the mixture starts to harden too quickly and becomes difficult to work with, stir in a small amount of boiling water to loosen it.
- Set Pralines: Allow the pralines to set at room temperature for about 30 minutes until firm and ready to enjoy.
Notes
- Use a reliable candy thermometer for accurate cooking temperature to achieve proper texture.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-8 minutes until fragrant.
- Work quickly when dropping spoonfuls, as the mixture sets fast.
- Store pralines in an airtight container at room temperature for up to 1 week.
- For a dairy-free version, substitute butter with coconut oil and evaporated milk with coconut cream.
