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Pecan Candy (New Orleans Pralines) Recipe

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4.3 from 13 reviews

This Pecan Candy Recipe features the classic New Orleans pralines, a rich and creamy confection made with butter, sugar, evaporated milk, vanilla, and pecan halves. These pralines have a soft, chewy texture and the perfect balance of sweetness and nutty flavor, ideal for gifting or enjoying as a delightful Southern treat.

Ingredients

Ingredients

  • 4 tablespoons salted butter, room temperature
  • 1 ½ cups granulated white sugar
  • 1 (12-ounce) can evaporated milk, room temperature
  • ¾ to 1 cup pecan halves
  • 1 tablespoon vanilla extract

Instructions

  1. Prepare a Flat Surface: Line a sheet pan, cutting board, or marble pastry board with parchment paper, silicone baking mat, or foil greased with cooking spray or butter. Grease a spoon with butter to use later for scooping the praline mixture onto the pan.
  2. Cook the Mixture: In a sturdy medium saucepan, combine the butter, granulated sugar, and evaporated milk. Heat over medium heat around 275°F, stirring constantly until the sugar dissolves.
  3. Stir and Add Vanilla: Once the sugar has dissolved into the creamy mixture, add the vanilla extract and continue stirring.
  4. Soft Ball Stage: Continue to cook the mixture, stirring constantly with a whisk or silicone spatula, until it reaches the soft ball stage of 230°F to 235°F on a candy thermometer. The cooking time can vary depending on humidity and the saucepan used.
  5. Add Pecans: When the mixture hits 230°F to 235°F, stir in the pecan halves. Continue stirring as the mixture thickens over 5 to 7 minutes. Adjust heat as needed to prevent scorching.
  6. Cool and Scoop: Immediately remove the saucepan from heat and use the pre-greased spoon to scoop spoonfuls of the praline mixture onto the prepared flat surface. Work quickly as the mixture thickens fast.
  7. Cool and Harden: Allow the scooped pralines to cool completely and harden on the sheet pan for approximately 2 hours.
  8. Store: Once hardened, store leftovers in an airtight container. For best quality, consume within 3 days.

Notes

  • Use a candy thermometer to accurately gauge the soft ball stage temperature (230°F to 235°F).
  • Humidity affects cooking time and the final texture; on humid days, pralines may need extra cooking time to reach the correct stage.
  • Greasing the spoon helps prevent the sticky praline mixture from adhering while scooping.
  • You can adjust pecan quantity from ¾ to 1 cup depending on your nut preference.
  • If using foil instead of parchment or silicone mats, grease it well to avoid sticking.

Find it online: https://marthatasty.com/pecan-candy-new-orleans-pralines-recipe/