Dessert: United States – Cajun and Creole Louisiana – Pralines

Serving Size: 24

Approximate Time

Prep 15 min

Cook 15 min

Additional 45 min

Total 1 hr 15 min

Ingredients

- 2 cups (400 g) granulated sugar
- 1 cup (200 g) light brown sugar, packed
- 3/4 cup (180 ml) heavy cream
- 4 tbsp (60 g) unsalted butter
- 1 tsp (5 ml) pure vanilla extract
- 1/4 tsp (1.5 g) kosher salt
- 2 cups (200 g) coarsely chopped Louisiana pecans
- 1 tsp (5 ml) distilled white vinegar or lemon juice (optional, to help prevent crystalization)
- Parchment paper or silicone mat for cooling (no measurement)

Instructions

Short Description:
Creamy, fudgy Southern pralines made with local Louisiana pecans, cooked to a soft-ball stage and beaten to a melt-in-your-mouth texture. Individually dropped onto parchment, they cool to tender, caramel-like confections.

Regional Notes:
This is the Louisiana-style praline: soft and creamy rather than the hard European praline. The recipe highlights local pecans and uses heavy cream (rather than only milk or syrup) for the characteristic fudgy texture common in Cajun and Creole sweets.

1. Line a baking sheet with parchment paper or a silicone mat and set near the stove. Measure and have all ingredients ready; candy-making moves quickly once the syrup is hot.
2. In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, light brown sugar, and heavy cream. Stir gently to moisten the sugars, then set the pan over medium heat.
3. Stir frequently until the sugars dissolve and the mixture comes to a boil. Once boiling, stop stirring and clip a candy thermometer to the pan (or use the cold-water soft-ball test). If using the thermometer, cook to 235–240°F (112–116°C) — the soft-ball stage. If not using a thermometer, boil 3–4 minutes then test by dropping a small amount into very cold water; it should form a soft, pliable ball.
4. As the mixture nears soft-ball stage, melt the butter in a small separate dish so it's ready. Also measure the vanilla and salt.
5. When the syrup reaches 235–240°F (112–116°C), immediately remove the pan from heat. If using, stir in the vinegar or lemon juice now. Add the butter and stir briskly until the butter is fully incorporated.
6. Let the mixture cool, undisturbed, off the heat for 3–5 minutes (temperature will fall and bubbling will subside). Then add the vanilla and salt.
7. Beat the mixture vigorously with a wooden spoon for 3–5 minutes — you want it to thicken, become creamy and lose some of its gloss. When it drops more slowly from the spoon and looks satiny, fold in the chopped pecans evenly.
8. Working quickly while the mixture is still warm and malleable, drop tablespoon-sized mounds onto the prepared parchment or silicone mat. Leave space — pralines will spread slightly.
9. Allow the pralines to cool and set at room temperature, about 30–60 minutes. They should be tender but hold their shape. Store in an airtight container between layers of wax paper at cool room temperature for up to 5 days.
10. Tips: If pralines turn grainy, the syrup likely crystallized during cooking or cooling; next time try a little vinegar or a tablespoon of corn syrup, and avoid stirring once the mixture is at a full boil.