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A Most Excellent Praline Recipe




The Confection: Pecan Pralines
An old Louisiana family praline recipe passed down from my great-great aunt


  • 3 cups granulated sugar
  • 2 cups firmly packed brown sugar
  • 1 cup butter
  • 1 ¼ cup half & half or cream
  • ½ teaspoon salt
  • 2 tsp. flavor: Vanilla, or Almond or Rum — as long as it is real
  • About 2 ½ cups chopped pecans — more or less to taste

Recommended equipment: 8 quart or larger nonstick stock pot, candy thermometer, nonstick jelly roll pan, parchment or wax paper.

Line nonstick jelly roll pan with parchment paper or wax paper.
In nonstick stockpot, melt butter on low to medium heat until butter is melted. Next, add granulated sugar and stir until sugar is melted. Then, add and blend in the brown sugar. Add one ingredient in at a time. Mix in the cream and stir until blended. Add the salt and stir the mixture until blended. Continue stirring.

Raise the stove temperature to high to bring the mixture to a boil, stop stirring when boiling is reached. When the mixture comes to a rolling boil, lower the stove temperature to medium high and maintain a rolling boil.

Use your candy thermometer to track the temperature of the cooking temperature of the candy mixture. Do not let the thermometer touch the bottom of the pot. If the thermometer clips to the side, detach it every few minutes to check the temperature at the center of the pot.

Stop cooking the candy mixture. Remove the candy from the heat when it reaches a temperature of 239 degrees F. To check for doneness: plop one drop of candy mixture into a cup of cold water and see if it forms into soft round ball.

While the candy mixture is still boiling, but off the heat source, stir in the flavor extract of choice, and stir in the pecans. Pour candy mixture into lined jelly roll pan and spread into rectangle. Allow to set, and nearly cool. Cut into squares and let completely cool.

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