Louisiana Pecan Pralines (Cajun-Style Home Candy)
Soft, creamy pecan pralines made the Cajun way — a small-batch, home-cooked sweet with crunchy toasted pecans and a caramel-y, melt-in-your-mouth center. Make a batch for sharing; they store well and are a classic Louisiana treat.
AI image35 min
start to finish
15 min
hands on
Some skill
difficulty
12
servings
Ingredients
For the pralines
Contains dairy, tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.
Roughly, per serving
390 kcal2g protein52g carbs20g fat
An estimate, not a lab analysis.
Method
Preheat the oven to 350°F (175°C). Spread the pecans in a single layer on a rimmed baking sheet.
Toast the pecans in the oven until fragrant and lightly browned, 6–7 minutes; watch closely so they don't burn.
You can also toast them in a dry skillet over medium heat for 4–5 minutes, stirring often.
Line a large rimmed baking sheet with parchment paper or a silicone mat and set aside.
Combine the granulated sugar, brown sugar, and heavy cream in a medium heavy-bottomed saucepan and stir over medium heat until the sugars dissolve.
Bring the mixture to a steady boil over medium, then let it boil until it reaches the soft-ball stage (235–240°F / 113–116°C) on a candy thermometer or until a small amount dropped into very cold water forms a soft, pliable ball.
If you don't have a thermometer, test frequently with the cold-water method; cooking time varies by stove and pan.
Remove the pan from the heat and immediately stir in the butter, vanilla, and salt until the butter is melted and combined.
Using a sturdy wooden spoon (or a stand mixer fitted with a paddle on low), beat the hot mixture vigorously until it thickens, loses some shine and begins to hold its shape — about 3–5 minutes.
Work quickly: the mixture will continue to cool and thicken as you beat.
Fold the toasted pecans into the thickened mixture until evenly distributed.
Working quickly, drop spoonfuls (about 2 tablespoons each) of the mixture onto the prepared sheet, spacing them 1–2 inches apart.
If the mixture stiffens before you're done, briefly warm the pan over very low heat and stir to loosen, then continue.
Let the pralines cool at room temperature until set and firm to the touch.
Transfer pralines to an airtight container, placing parchment between layers, and store at room temperature for up to 1 week.
For longer storage, keep in the refrigerator up to 2 weeks; bring to room temperature before serving for best texture.
Worth knowing
- Use a heavy-bottomed saucepan to prevent hot spots and burning.
- If your pralines grain up (become sandy), briefly reheat with a splash of cream, bring to a simmer, and beat again — this can sometimes smooth them out.
- A candy thermometer makes hitting the soft-ball stage simple; expect about 8–12 minutes of boiling depending on pan and heat.
- Make smaller drops for bite-size candies; larger spoonfuls yield more of a candy-bar style praline.
- To make pralines without heavy cream, substitute 1/2 cup evaporated milk plus 1 tbsp butter (reduce added butter by 1 tbsp) — texture will be slightly different.
Make it yours
Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.
VegetarianGluten-free
More Cajun cooking
An original Restaurant Pro recipe — our own composition in the idiom of Cajun cooking, not any restaurant's recipe. Written to be vegetarian and gluten-free as listed.