New Orleans Style Pralines

“This is one of the, if not THE, best praline recipes I've had. I found it on Cookierecipes101.com. Be sure you have parchment paper and a candy thermometer. The amount per praline is up to you, but I estimated about 1-2 T per praline. I cut down the amount of pecans, but that is the only change I made. They came out perfectly and taste just like you're sitting at Jackson Square.”
READY IN:
20mins
YIELD:
12-20 pralines
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all the ingredients together in a large pot.
  2. Heat, while stirring constantly, until mixture reaches the "soft ball" stage (230-240°F).
  3. Remove from heat and continue to stir until mixture becomes cloudy and creamy in appearance and the pecans are suspended in the mixture.
  4. On parchment paper, drop desired amount.
  5. Let cool, then enjoy!

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