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New Orleans Pralines

New Orleans Pralines

Everyone knows New Orleans is famous for its Pralines, which they pronounce “praw-leens”.  How about trying this amazing New Orleans Pralines-Recipe?

New Orleans Pralines are the perfect Christmas candy.  #candy #pralines #Christmas candy

If you say “pray-leens”, everyone will know that you are not from the New Orleans area.  Pralines are a candy made with milk and sugar and cooked to a soft ball stage at 240 degrees F.  Pralines are a sweet, creamy, confectionary treat.  The six years that we lived on the northshore of New Orleans inspired me to learn everything I could about cooking the wonderful foods that New Orleans is famous for.  This includes Pralines, Beignets, White Chocolate Bread Pudding, White Chocolate Creme Brulee, King Cake, BBQ Shrimp, Chicken and Sausage Gumbo, Crab Bisque, and much more.  I still have a long way to improve on some of these things, but I love to practice.  My family does not mind me practicing either.

I make this New Orleans Pralines Recipe every year at Christmas time.  I normally drop them by large tablespoons full onto parchment paper to harden.  This time I dropped my Pralines into cupcake tins using my ice cream scoop.  They turned out perfectly round.  The ice cream scoop was much easier to use, but the pralines turned out a little thick.  Next time, I will still use the ice cream scoop and the cupcake tins, but I will only fill the scoop half full.

New Orleans Pralines are the perfect Christmas candy.  #pralines #candy #Christmas candy  #New Orleans Pralines Recipe

The New Orleans Pralines-Recipe below were dropped onto parchment papper.

Praline recipe #New Orleans #pralines #recipe #Christmas candy #New Orleans Pralines Recipe

Praline Recipe – Adapted from New Orleans Classic Desserts by Kit Wohl.

4.0 from 1 reviews
New Orleans Pralines-Recipe
Recipe type: Dessert
Cuisine: Cajun
  • 2-1/2 cups whole milk
  • 2-1/2 cups light brown sugar
  • 2-1/2 cups sugar
  • 2-1/2 cups pecans, lightly chopped
  • ½ stick real butter
  • 2 teaspoons vanilla extract OR 2 teaspoons maple extract (maple extract is extremely good)
  • pinch salt
  1. Warm milk in a cast-iron dutch oven or a large pot.
  2. Add sugar, brown sugar, and a pinch of salt.
  3. Cook until it reaches 240 degrees "soft-ball stage". A good way to text “soft-ball” stage without a thermometer is to drop a small amount, couple of drops of the candy, into cold water it will form a soft ball.
  4. Stir almost constantly to prevent sticking and burning. If the candy burns, you have to start over. If you are using a thermometer attached to the side of the pot, make sure that it does not sit on the bottom of the pot. You will not get a correct reading.
  5. Once the candy reaches 240 degrees, remove from the heat.
  6. Next, add the butter, extract, and pecans.
  7. Allow the candy to sit for 10 minutes before stirring these ingredients in.
  8. Next, stir the candy about 100 strokes to incorporate the pecans.
  9. Spoon the candy about 1 to 2 TB size onto a sheet of wax paper or parchment papper.
  10. Allow them to cool and dry.
  11. Then, carefully turn them over to dry the other side.
  12. Store them in an air tight container or wrap each one in plastic wrap. You can layer them in a plastic container with parchment paper or wax paper between them and freeze them.
  13. They will last for months in the freezer.


Pralines have become one of our family’s favorite Christmas candies. 

I love to break them up and layer them in my banana pudding.  I also love to add Pralines to top off cheesecake or most any other dessert for a pretty presentation. The other way we like to eat them is to crumble some in a bowl of ice cream. They really kick up any dessert.  The secret to making great Pralines is using a cast-iron pot.  You know I love my cast-iron cookware.  It is not just for your grandma to use or for the rugged outdoors.  I use my cast-iron cookware almost daily, especially during the winter months when I make Christmas candies and soups.

New Orleans Pralines #pralines #candy  #New Orleans Pralines Recipe

Pralines in muffin tins #New Orleans Pralines Recipe

*Please be extremely careful when cooking candy. It can be really dangerous if it gets on your skin.  It is a great idea to keep children and animals out of the kitchen while cooking candy. 

20 Responses to New Orleans Pralines

  1. You state in the recipe to stir the candy a 100 strokes, is this a typo? After about 35 the candy is so hard you can’t get it out of the pot.

    • Thank you so much for stopping by Recipes for our Daily Bread. If the temperature is gets hotter than 240 degrees or if you leave it on the burner but turn off the heat, it will harden quickly. Make sure your candy thermometer is exactly 240 degrees. Once it reaches 235 to 240 degree watch it carefully. It will go over 240 degrees easily. Pull it completely off the burner. Wait 10 minutes and then quickly stir it 100 times. This is the instructions I have used for years. It was taken from New Orleans Classic Desserts by Kit Wohl. Once you stir it the pralines will be thick but not hard. Quickly spoon them out on parchment paper. If you do not do this quickly, they will harden also.
      I hope these tips helps.

      I truly appreciate you stopping by and supporting my blog Recipes for our Daily Bread. Thank you also for taking the time to leave me a comment.
      Many many blessings! Merry Christmas!!
      Diane Roark
      Diane Roark recently posted…Wonderful Wednesday Blog HopMy Profile

    • Barbara,

      Thank you so much for stopping by I love these New Orleans Pralines but they can be tricky to make. You really have to use the whole milk. The temperature has to be exactly right. After you stir them work quickly to spoon them out of the pot or they will get a little grainy.
      I hope these tips help!
      Many blessings for a Wonderful Christmas and a Happy New Year!
      Diane Roark
      Diane Roark recently posted…Cheesy Potato Soup Slow CookerMy Profile

  2. I just finished making these and I’m not sure what I did wrong. I followed your instructions to a “t” and have a candy thermometer, however, they came out grainy instead of smooth and are not spreading. Help?

    • Deana,

      Thank you for stopping by and leaving me a comment. I am so sorry to hear about the Pralines being grainy. My pralines have been grainy before too. They are over cooked OR probably did not get them on the parchment paper or wax paper fast enough. If they harden or thicken in the pot, they will definitely get grainy.

      Many Blessings for a great Christmas season!
      Diane Roark
      Diane Roark recently posted…Wonderful Wednesday Blog HopMy Profile

  3. I love all desserts with nuts and am so sad about this time of year. I developed a pecan nut allergy. :) Do you think walnuts will work as well? I know that they are used in many recipes and cashews are not my favorite nut for desserts, they are too soft.

  4. These look awesome. It reminds me of standing at the window outside a shop that makes those pralines. The aroma in their shop was too enticing not to buy a box to take home and share . But all of New Orleans has wonderful flavors and these are the best. Good memories of good food and good times.

    Wishes for tasty dishes,
    Linda recently posted…Weekly Rays of Sunshine #107My Profile

  5. Diane, I love Pralines, and yours are some of the prettiest I have seen. My mom makes them at Christmas, so they are a big tradition for us. I have never made them in muffin tins, but I am going to try that- I love the idea. Thank you so much for sharing this- I am pinning to have handy! :)

    • Frank,
      Thank you for stopping by Recipes for our Daily Bread and leaving me a comment. God allows me to do what I enjoy doing which is blogging. I just pray I will always honor HIM with my blog. I truly enjoy blogging and get excited when others follow me. Please consider receiving my e-mail updates. See right hand corner of my homepage. I am a Southern Food & Travel blogger & a Christian. I blog about RECIPES, RESTAURANT REVIEWS, FAITH, FAMILY, TRAVEL EXPERIENCES & GIVEAWAYS. Visit again anytime!

      Diane Roark

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