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“The quintessential New Orleans candy. In New Orleans, they are pronounced PRAW-leens, NOT PRAY-leens. I recently lost this recipe in a computer file-erasing spree. My sister expects me to make these every Christmas, so, to avoid alienating her FOREVER, I am posting it here. I had to do an internet search not only for pralines, but also for evaporated milk brown sugar, as well. It's a good thing I remembered the ingredients, if not the amounts. The site I found it on,, was not the site I originally found it, but I know now (as I am scraping the bits off of the saucepan) that I found the right one. I've never tried doubling this recipe; I've always been afraid to. If someone does, please let me know how it turns out. P.S. A good candy thermometer is a MUST with this recipe.”
12 pralines

Ingredients Nutrition


  1. Combine the sugar and milk and cook slowly in a heavy pot over a low flame until it reaches the soft ball stage (238 degrees on a candy thermometer). Remove from heat and add the butter, vanilla and pecans. Beat mixture with a wooden spoon until it is smooth and creamy. Drop by spoonsful onto waxed paper. If the candy does not harden within 10 minutes, it may be cooked some more.
  2. I know the instructions say 238, but I always pull slightly before, closer to 235-236.

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