Cajun Creme Pralines

24 servings Prep: 10 m Cook: 15 m Total: 25 m Intermediate
A variation of the classic Cajun praline made with evaporated milk and Karo syrup for extra creamy texture. These pecan pralines are cooked to a light caramel color with butter and baking soda, creating a wonderful holiday treat with the perfect balance of sweet and nutty flavors.

Ingredients

24 servings
  • 2 cups sugar
  • 1/4 tsp baking soda
  • 1/2 cup evaporated milk
  • 1/2 cup light Karo Syrup
  • dash of salt
  • 2 cups pecans
  • 1/2 stick butter

Step-by-Step Instructions

  1. In a medium saucepan, combine the sugar, evaporated milk, Karo syrup, baking soda and salt. Cook over medium-high heat, stirring constantly, until the mixture has dark lines or looks scorched - about 5-7 minutes. This is when the sugar begins to caramelize.
  2. Add butter and pecans and cook 5 minutes longer on medium heat, stirring frequently to prevent sticking.
  3. Remove from heat and let the mixture stand about 3 minutes to cool slightly.
  4. Stir vigorously until the mixture changes to a light caramel color and begins to thicken and lose its gloss. This should take 1-2 minutes of stirring.
  5. Working quickly, drop by tablespoonfuls onto buttered wax paper. The pralines will set up as they cool.
  6. Let cool completely, then store in an airtight container for up to 2 weeks.

Common Problems and Solutions

Q: Why didn't my pralines set up properly?

A: You may not have cooked the mixture long enough in the initial stage. The mixture needs to reach the soft ball stage (about 235-240°F) before you add the butter and pecans. If it's too grainy, you stirred too long after removing from heat. If it's too runny, you didn't cook it long enough.

Q: My pralines turned out grainy instead of creamy. What happened?

A: Sugar crystallization causes graininess. Make sure to stir constantly during cooking and avoid scraping the sides of the pan into the mixture. Also, don't stir too long after removing from heat - stop as soon as the mixture begins to lose its gloss and thicken.

Q: How do I know when to drop the pralines onto the wax paper?

A: Watch for the mixture to change from glossy to matte (losing its sheen) and beginning to thicken. Work quickly once this happens - if you wait too long, the mixture will harden in the pan and be difficult to scoop.

Tips and Techniques

Use a candy thermometer if you have one - the mixture should reach 235-240°F (soft ball stage) before adding the butter and pecans. Have your buttered wax paper ready before you start cooking, as you’ll need to work quickly once the pralines are ready to drop. Don’t double this recipe - candy making works best in single batches.

Ingredient Substitutions

  • light Karo syrup: dark corn syrup
  • evaporated milk: heavy cream
  • pecans: walnuts or peanuts

Equipment Needed

  • Medium heavy-bottomed saucepan
  • Candy thermometer (optional but helpful)
  • Wooden spoon for stirring
  • Wax paper
  • Butter for greasing wax paper

Historical Context

Pralines came to Louisiana with French settlers, but the Cajun version evolved to use locally available ingredients like pecans instead of almonds. The addition of evaporated milk became popular in the 20th century as a way to create a creamier texture and extend shelf life, making them perfect for holiday gift-giving.