How to make Pecan Praline Candy | I Heart Recipes

How to Make Pralines

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A praline is a candied dessert made from nuts, sugar, and milk. The nut used and the recipe depends on the region or country where you live. Pralines are very popular in the southern United States, especially in New Orleans, Louisiana and Savannah, Georgia. Despite this, they are enjoyed by people all over the world. You can enjoy many different kinds of pralines by following a few simple recipes.


Traditional Southern Pecan Pralines

  • 1 1/2 cups granulated white sugar
  • 1 1/2 cups light brown sugar, packed
  • 1/8 teaspoon salt
  • 3 tablespoons dark corn syrup
  • 1 cup evaporated milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecan halves

Microwave Pecan Pralines

  • 2 1/4 cup light brown sugar
  • 1 cup heavy whipping cream
  • 2 tablespoons light corn syrup
  • 4 tablespoons unsalted butter
  • 1 1/2 cups toasted pecans
  • 1 teaspoon vanilla extract

Honey Pecan Pralines

  • 2 tablespoons honey
  • 2 tablespoons light brown sugar
  • 1 1/2 cups pecans, chopped
  • 1 tablespoon butter, melted
  • 1/4 teaspoon salt

British Almond Pralines

  • 1 1/3 cups granulated white sugar
  • 6 tablespoons of water
  • 1/2 cup almonds, skinned and toasted


Making Traditional Southern Pralines

  1. Prepare the counter.The praline process is delicate and time sensitive. You need to make sure that you have a spooning area ready before you begin to cook. This will make sure you don't let your pralines cool too much later on. Place a few sheets of parchment paper near you. Place a spoon by the paper in case you need it to help get the mixture off the spoon. You will also need a candy thermometer.
    • You can also use aluminum foil instead of parchment paper. Do not use wax paper. The heat of the pralines will melt the wax off the paper.
    • You can also put the parchment paper on a flat baking if you want to be able to move them after your make them.
  2. Simmer your mixture.Butter the sides of a 2 quart saucepan. Pour in the sugars, salt, corn syrup, milk, and butter in the saucepan. Stir them together and cook over medium heat. Stir the mixture constantly until the sugar dissolves and the mixture comes to a boil. Continue to cook until it reaches 236 degrees on the candy thermometer. Remove it from heat and allow it to cool for 10 minutes.
    • You can use the soft ball test if you don't have a candy thermometer. When you think your mixture is thick enough, drizzle a drop of the candy mixture into a glass of cold water. Take the ball that forms out of the water. If it squishes flat between your fingers but stays together, it is ready to come off the heat.
  3. Finish the pralines.Once the mixture has cooled, put the nuts and the vanilla into the mixture. Beat the mixture by hand with a spoon for about 2 minutes. The candy should start to thicken and lose its glossy sheen.
  4. Pour the pralines.Once it it no longer glossy, take your spoon and start to measure out your pralines. Each spoonful should be dropped on the parchment paper you prepared earlier. If the mixture gets stuck on the spoon, use the spoon you set aside earlier to help get the mixture off. Continue this until all of the pralines are formed. Let them cool to room temperature before you eat them.
    • Pour a teaspoon or two of hot water in the pralines if the mixture starts to harden before you are done spooning them out.
    • You can make a few variations of this recipe if you want. For chocolate pralines, add a 1/2 cup chocolate to the ingredients in the saucepan. If you want peanut butter pralines, add a 1/3 peanut butter in the 30 seconds before your mixture is done boiling. If you are allergic to nuts, add in 1 1/2 cups of puffed rice cereal instead of pecans.

Making Microwave Pralines

  1. Prepare your pans.You need to prepare baking sheets to place your pralines on to cool. Take two flat baking sheets and cover then with aluminum foil. Butter the aluminum foil.
  2. Combine your ingredients.Put your sugar, cream, and corn syrup into a large glass bowl. Stir the mixture together until you dissolved the lumps in the sugar.
    • You can use any microwave safe bowl if you don't have a glass bowl.
  3. Cook the mixture.Once you've stirred the ingredients. Place your bowl in the microwave. Cook the mixture on high for 13 minutes. Carefully remove it from the microwave. The bowl will be extremely hot.
  4. Finish the praline mixture.Put the butter, pecans, and vanilla in the bowl. Stir them with a spoon. Continue to stir them for around 1 minute. You know that you have stirred the mixture enough when the texture becomes less glossy.
    • You can chop your pecans or leave them whole. That is up to you.
    • This recipe was modified for the microwave, but it can also be made on the stove. Cook everything but the nuts and vanilla in a saucepan until smooth. Remove from heat and let cool for 10 minutes before you add the nuts and vanilla. Follow the rest of the recipes as it is.
  5. Pour your pralines.Right as you finish stirring, you have to start spooning the mixture onto your prepared sheets. Using a tablespoon, drop heaping tablespoon sized pralines onto the baking sheet. Continue until you are out of mixture. Let them cool to room temperature. This should take about 20 minutes. Serve and enjoy.
    • Add 1-3 teaspoons of cream if the mixture cools and hardens while you are spooning them out.
    • These pralines are best the first day they are made. If you have leftovers, store them in an airtight container for up to four days.

Making Honey Pecan Pralines

  1. Preheat the oven.These pralines differ because you bake them instead of boiling them in a pan. Preheat your oven at 350 degrees. Put the oven rack in the middle position.
  2. Stir ingredients.Measure out all the ingredients into one bowl. Stir them until they are well blended together. The nuts should be completely covered in the mixture.
    • This recipe is nuttier than others. If you want to have a more balanced ratio of candy to nuts, reduce the amount of nuts to 1 cup.
  3. Spread your mixture.Cover a baking sheet with parchment paper. Spoon all the ingredients from your bowl onto the baking sheet. Use a rubber spatula to remove any excess honey and sugar from the sides of the bowl. Spread the mixture into a thin layer.
    • You can use aluminum foil if you want. Don't use wax paper because it will melt in the oven.
  4. Cook the pralines.Place the baking sheet onto the middle rack in the oven. Let the mixture bake for 8 minutes. Take the pan out of the oven. The honey and sugar should be melted and bubbling along the pan. Using a heat resistant spatula, stir the nuts into the mixture, coating them completely. Put the pan back into the oven for 3 more minutes. Take them out and stir them one more time. Put them back in the oven for three final minutes.
  5. Serve the pralines.Take the pan out of the oven. They should be darker now. Spread the nuts back into a single layer. Allow them to cool. Once they are completely cool, pull them off the parchment paper. They will start to break apart. Take the larger pieces and break them into smaller ones. You can use your hands or a knife. Serve and enjoy.

Making British Almond Pralines

  1. Dissolve the sugar.To start your pralines, you must first make a caramel. Put your sugar and water into a large saucepan. Stir the sugar and water over a medium heat to help the sugar dissolve. Once it is dissolved, stop stirring the mixture. Use a pastry brush to remove any sugar crystals from the side of the pot.
    • Removing the crystals makes it so your caramel isn't grainy.
  2. Cook the caramel.Increase the heat of the pan. Bring the mixture to a boil. When your mixture starts to get golden brown, add in your almonds and stir the mixture. Once the sugar turns golden brown, remove it from the heat.
    • Make sure you watch your pot very carefully. The mixture will burn easily.
  3. Pour the pralines.Take your pan and plunge the bottom into a sink or bowl full of cold water. This lowers the heat of the pan and keeps the caramel from getting too brown. Cover a flat baking sheet with parchment paper. Pour out your praline mixture and spread it across the pan in an even layer. Let it cool.
  4. Crush the pralines.One of the differences between British and American pralines is that they are crushed and used as a topping instead of eaten as candies. Once the pralines have cooled completely, break it apart. Put the pieces into a food processor. Pulse until it makes a fine powder.
    • These are good as toppings on other desserts such as cakes and ice cream sundaes.

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Quick Summary

To make traditional southern pralines, butter the sides of a saucepan and pour in sugar, salt, corn syrup, milk, and butter. Stir the ingredients together and cook them over medium heat until the sugar dissolves and the ingredients boil. Then, remove the saucepan from the heat and allow it to cool for 10 minutes. Once cooled, add pecans and vanilla and beat the mixture with a spoon for 2 minutes. Finally, use your spoon to drop the candy onto parchment paper, let it cool, and enjoy!

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Date: 08.12.2018, 03:19 / Views: 45581