📝 About This Recipe
Transport your senses to the cobblestone streets of the French Quarter with these authentic, melt-in-your-mouth New Orleans Pralines. This classic Southern confection strikes a perfect balance between a fudgy texture and a delicate, sugary crunch, enriched with creamy buttermilk and toasted pecans. Infused with pure vanilla and a hint of sea salt, these golden gems are a testament to the rich culinary heritage of Louisiana candy-making.
🥗 Ingredients
The Sugar Base
- 1 1/2 cups Granulated white sugar
- 1 1/2 cups Light brown sugar (packed)
- 2 tablespoons Light corn syrup (helps prevent crystallization)
Dairy & Fat
- 1 cup Full-fat buttermilk (at room temperature)
- 6 tablespoons Unsalted butter (cut into cubes)
- 1 teaspoon Baking soda (reacts with buttermilk for a lighter texture)
Flavorings & Mix-ins
- 3 cups Pecan halves (lightly toasted)
- 2 teaspoons Pure vanilla extract (high quality)
- 1/2 teaspoon Sea salt (fine grain)
- 1/4 teaspoon Ground cinnamon (optional, for subtle warmth)
👨🍳 Instructions
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1
Prepare your workspace by lining two large baking sheets with parchment paper or silicone baking mats. This is a fast-moving recipe once the candy reaches temperature, so having your surface ready is crucial.
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2
In a heavy-bottomed 4-quart saucepan or Dutch oven, combine the granulated sugar, light brown sugar, buttermilk, and corn syrup. The tall sides are necessary as the mixture will foam up significantly.
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3
Place the saucepan over medium heat and stir constantly with a wooden spoon until the sugars have completely dissolved and the mixture begins to simmer.
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4
Stir in the baking soda. The mixture will bubble and expand; keep stirring gently to incorporate. Clip a candy thermometer to the side of the pan, ensuring the bulb is submerged but not touching the bottom.
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5
Cook the mixture over medium heat, stirring frequently to prevent the bottom from scorching. You are looking for the 'soft ball' stage, which is exactly 236°F (113°C).
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6
Once the thermometer hits 236°F, immediately remove the pan from the heat. Add the cubed butter, vanilla extract, sea salt, and cinnamon (if using), but do not stir them in yet.
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7
Let the mixture sit undisturbed for about 2-3 minutes until the temperature drops slightly to around 220°F.
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8
Add the toasted pecan halves to the pot. Now, using a sturdy wooden spoon, begin beating the mixture vigorously by hand.
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9
Continue beating for 2-4 minutes. Watch for the mixture to lose its high-gloss shine and become slightly opaque and creamy. It will start to thicken and feel 'heavy' on the spoon.
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10
As soon as the mixture thickens and the pecans stay suspended rather than sinking, work quickly to drop rounded tablespoons of the mixture onto the prepared parchment paper.
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11
If the mixture becomes too stiff in the pot before you finish, stir in a teaspoon of very hot water to loosen it back to a dropping consistency.
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12
Allow the pralines to cool and firm up at room temperature for at least 30-60 minutes. They should be dry to the touch and easy to peel off the paper.
💡 Chef's Tips
Humidity is the enemy of candy making; try to make these on a dry, low-humidity day for the best set. Always use a heavy-bottomed pot to ensure even heat distribution and prevent the sugar from burning. Toast your pecans in a 350°F oven for 5-7 minutes before starting; this significantly deepens the nutty flavor. If your pralines are grainy, you may have beaten them too long; if they don't set, you likely didn't reach the full 236°F. Store finished pralines in an airtight container with parchment paper between layers to keep them from sticking.
🍽️ Serving Suggestions
Serve alongside a steaming cup of chicory coffee for the ultimate New Orleans experience. Crumble a leftover praline over premium vanilla bean ice cream for a decadent sundae. Pair with a glass of aged bourbon or a dark rum to complement the caramelized sugar notes. Package them in cellophane bags with a ribbon for a thoughtful, homemade Southern gift. Serve as part of a holiday dessert platter alongside dark chocolate truffles and fruit cake.