I’ve been craving pralines recently. I don’t know why but cooler fall weather makes me think of pralines. But quite honestly, a praline would be good any time of the year. I was born in New Orleans and pralines are a thing in New Orleans. I have fond memories of eating pralines when I was child. I only lived in New Orleans for six years, but I do have certain memories and food is involved in probably half of those memories. Of course. New Orleans is known for a lot of things, but they are really known for the sweet – beignets. For people who don’t know what beignets are, they are like a funnel cake. Hopefully, you know what a funnel cake is, but if you don’t, it’s a fried pastry topped with powdered sugar. I do NOT like beignets or funnel cakes. I remember going to the French Quarter as a child and the smell of them, and there’s something about it that I just don’t like. But I’m also not into any sweet fried pastries.
Fortunately, New Orleans also has pralines as a sweet! And, I really like pralines. I’ve gone back to New Orleans a handful of times since moving from there. Every time I go back, I always leave with a box of pralines. I haven’t gone back since 2003 (when KU went to the Final Four and the final game (but didn’t win)) so I haven’t had a proper New Orleans praline since then. Also, FYI, I used to call them pray-leens, but proper southern terminology, is apparently prah-leen. Now you know. But even if you say prayline, it’s all good.
Pralines are a decidedly southern candy or cookie. I don’t know what to call them. I feel like pralines are like cookies, but they are made like candy. Meaning you have to boil the syrup and use a candy thermometer to make sure that you reach the proper temp. Otherwise, they won’t set up. And that’s what I was scared of. Many times, I have tried candy making and don’t bring my candy to the right temperature and it doesn’t turn out. Perhaps I’m a little impatient. But it just seems to me that when something boils, it should be hot enough and done. Not so with candy! You have to keep on boiling and boiling. So, you’ve been forewarned with this recipe.
One of the reasons I decided to make homemade pralines is because we’re offering a caramel praline latte at the store soon, and we already have caramel praline pecan ice cream. I thought we needed homemade pralines to go with the lattes and milkshakes. Because you can’t have too much praline. It’s kind of become an obsession because I’ve also decided we need praline bread pudding too. So that recipe will be coming soon.
But for this praline recipe, it has really basic ingredients. You more than likely have all the ingredients at your house. You combine butter, pecans, granulated sugar, brown sugar, milk or cream, and vanilla. And then you cook it over medium heat for the proper time. The cooking part is the hardest part, at least for me. The first time I made these, I think I had beginner’s luck. They turned out pretty dang good. I had read somewhere to submerge the pan in an ice water bath to cool it down a little, and it worked like a charm. But I think I cooked the pralines to the correct temperature.
The second time I made these, I apparently over-cooked them. I thought I was doing the same thing as the time before but they turned out a crumbly, sugary mess. They’re still great for topping things, and the “mistake” pralines (which are still good to eat but don’t look as pretty) are going into a praline bread pudding. Instead of making lemonade out of lemons, I’ll be making praline bread pudding out of pralines.
The third time, I got the cooking time right. It was approximately 5 minutes of boiling.
Important tip: I highly recommend that you use a candy thermometer so that you know when you get to the right temperature. A candy thermometer comes in useful for any candy making, but honestly I’ve only used mine for pralines and fudge. But it’s totally worth it because who really wants to drop your syrup/fudge/candy into cold water to see if it’s a “soft ball.”
*Make sure that your candy thermometer is working correctly because I don’t think mine was on my second attempt because it never seemed like the temperature was above 200F (which obviously it was since boiling is 212F).
Here’s a picture when the temperature is too cold or cooked for too long (too sugary-clumpy).
Here’s a picture when the temperature is perfect in my opinion (smooth and firm).
After you’ve dropped your pralines on a parchment-lined baking sheet, let them cool. And then eat them to your heart’s delight. Be forewarned – you’ll definitely be on a sugar high!! But it’s so good.
Prep Time | 5 minutes |
Cook Time | 20 minutes |
Passive Time | 15 minutes |
Servings |
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- 6 tbsp. unsalted butter
- 1 1/4 cups pecans chopped and whole
- 1 1/4 cup granulated sugar
- 3/4 cup brown sugar
- 1/4 cup milk
- 1/4 cup cream
- 1 tsp vanilla
Ingredients
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- Line baking sheet with parchment paper.
- In a large, heavy saucepan, mix butter, pecans, sugar, brown sugar, milk/cream, and vanilla. Cook over medium heat until boiling. Once boiling, stir frequently and cook until candy thermometer reaches 234F (soft ball stage) (approximately 4-5 minutes).
- Take off heat. Continue stirring for several minutes.
- Drop quickly by spoonfuls on lined baking sheet. (You may need to use two spoons so you don't burn yourself).
- Cool completely.
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