Ingredients
Makes about 36 pralines, weighing approximately 2 pounds
Have ready 4 oiled large baking sheets. In a heavy 2-quart saucepan combine the sugars, the cream, the salt, and the cream of tartar, cook the mixture over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water, until the sugar is dissolved, and boil it over moderately high heat, undisturbed, until a candy thermometer registers 238°F. Remove the pan from the heat, let the mixture cool until the candy thermometer registers 220°F., and stir in the butter and the vanilla. Beat the mixture until it is creamy and stir in the pecan halves. Working quickly, drop the mixture by tablespoon onto the baking sheets and let the pralines cool. Remove the pralines carefully and store them, wrapped individually in wax paper, in airtight container in a cool place. The pralines keep for 2 weeks.
Leave a Review
Reviews (19)
Back to TopThis is the best pecan praline recipe I've found. If you follow the instructions carefully, the result is a creamy, not grainy, confection. I toast the pecans while I am measuring the ingredients and getting out the equipment I'll need. Delicious!
Marna Lou
Portland, OR
10/14/2021
This was an easy recipe and it yielded great results! I used toasted pecans and it made a big difference - delicious!
Anonymous
mercer island, wa
11/5/2011
To the reviewer who said they were "too sweet"--that is entirely the point. You don't make pralines if you don't want sweet. That is like saying you made a pecan pie that was "too pecany." To the reviewer who asked if you can double the recipe--yes, BUT you better have a helper to dollop them quickly as if you are working solo, they will harden on you in the pan. These are by far the most requested holiday treat I make. Weather does play a role, so pick a dry day or they will be runny.Flavorings do give different tastes so experiment with cocoa, rum, bourbon, maple, etc...all are spectacular and guaranteed to make your teeth ache from the sweetness.
cookinupastorm
The deep south
1/4/2011
I have made this recipe many times and love it. Thanks to the reviewer who suggested mixing the praline mixture in a KitchenAid mixer or speed 2 for about 10 minutes. This helped. I am curious if anyone has doubled the recipe with success.
dana
Alexandria VA
2/3/2007
Wonderfully quick and simple, and the taste is DIVINE! I toasted the pecans, which I definitely recommend. I did have two minor problems: 1)I think I worked too slowly on dropping the mixture onto the wax paper -- the first few came out beautifully shiny & smooth, while the rest were dull & a bit grainy in texture (though still tasted fabulous). 2) I couldn't get the beautiful shiny, smooth ones off of the wax paper -- I think I'd go with the prepared pans next time (two probably would be sufficient, rather than four). Anyway, these candies still garnered Raves!
Anonymous
Jupiter, FL
1/26/2007
I made this last Christmas and will make them again this year. They came out perfectly. I made some plain and made several batches flavored with a tablespoon of dark rum (Myers) and two teaspoons of fresh grated orange peel. Use your imagination on flavorings. Tasted like the best of New Orleans!
janet679
Flagstaff, AZ
12/19/2006
This was WAY too sweet. I think I could've cut a 1/3 out and it might have been better.
Kfinagler
Philadelphia
1/25/2006
Pralines come out best if made in DRY weather. On humid days they sometimes refuse to harden. Hope that helps.
dianaleez
New Orleans native
12/20/2005
I have made these several times; they are amazing. I drop spoonfuls into foil cupcake liners, then let them harden. Then I peel off the foil and wrap them in individual pieces of plastic wrap. Or, just serve them in the foil cups. Be sure to lightly toast the pecans first.
PlanoCook
Plano, Texas
12/10/2005
These pralines are delicious!!! I made two batches of them today - having a mexican fiesta tomorrow. Took some to my friend who is from New Orleans - she loved them. My only change - I didn't let the mixture cool to add the butter and vanilla. Enjoy!
runnermom
Dallas, TX
10/19/2005
This recipe produced authentic New Orleans pralines--creamy, sweet and delicious! It was extremely easy to make. However, I cut wax paper into individual squares, laid them across the counter, and dropped the indivudual candies on each to set; there is almost no mess and makes for quicker packing since you need wax paper anyway.
Anonymous
Dallas, TX
12/22/2004
Please note, when a recipe calls for 2 1/2 cups of grains that it is not the same conversion as 8oz = 1cup. In grain measurements, 2oz=1/2 cup. So in this case a 10oz bag would be the 2 1/2 cups the recipe calls for. I did not know this before and used a 16oz bag of pecans...kinda nutty but still very tasty.
Anonymous
Georgia
12/9/2004
Try it, you'll like it!
Grady
Vista, CA
1/28/2004
I also couldn't get the pralines to solidify. It came out too soft and tasted too buttery to me. However, I'm new to candy making, so maybe that's the problem, not the recipe.
Anonymous
Chicago, IL
1/13/2004
我喜欢它这么多!我从来没有甜点that I loved so much. Since I live in Louisiana it is hard to compete with all of the praline recipies that are out there, but with this one, I have no problem!Now that I have made it for my family, all they keep saying is, "When are you going to make those WONDERFUL pralines again?" These pralines melt in your mouth and the kids love them too! Thank you for taking your time to make this wonderful recipie. My family will be making these for many years to come! from, Praline lover!
nanifk
Covington, LA
9/8/2002
