Enice's Coconut Pecan Pralines

30 servings Prep: 10 m Cook: 30 m Total: 40 m Intermediate
Be the first to rate!
MawMaw knows how to score points with her mother-in-law. She loves to make her pralines with coconut and pecans; they are really easy to make, but don’t tell her Mom-in-law…she thinks MawMaw has slaved all day. These pralines are exceptional.

Ingredients

30 servings
  • 4 cups sugar
  • 1 stick butter - 1/2 cup
  • 1 large can pet milk
  • 2 cups coconut
  • 2 cups pecans
  • 2 tbsp light corn syrup
  • 1 tsp vanilla
  • dash of salt

Step-by-Step Instructions

  1. Combine all ingredients together, except corn syrup and vanilla.
  2. Cook over medium to low heat for about 30 minutes, stirring constantly. Don’t scorch! The mixture should reach soft ball stage (235-240°F).
  3. When the sides of the pot feel gritty, turn off fire and continue to stir. Add corn syrup and vanilla.
  4. Continue stirring until the mixture begins to thicken and lose its gloss, about 2-3 minutes.
  5. Pour in buttered pan. Cool and cut into squares, or drop by spoonfuls onto wax paper to form individual pralines.

Common Problems and Solutions

Q: Why are my pralines not setting up properly?

A: You need to cook the mixture to soft ball stage (235-240°F). If you don't have a candy thermometer, test by dropping a small amount into cold water - it should form a soft ball. Also, make sure to stir until the mixture loses its gloss before spooning out.

Q: Why did my pralines turn grainy?

A: Overcooking or stirring too early can cause crystallization. Cook to the right temperature, then stir continuously only after removing from heat. The 'gritty' feeling on the pot sides is your signal to remove from heat.

Q: Can I make these on a humid day?

A: Humid weather affects candy-making. The mixture may need to cook a bit longer to reach the right consistency. Using a candy thermometer helps ensure success regardless of weather.

Tips and Techniques

Constant stirring is essential to prevent scorching - keep the heat at medium-low and don’t rush it. Butter your pan or prepare wax paper sheets before you start cooking so you’re ready when the pralines are done. Work quickly once you start spooning them out, as the mixture will continue to set up.

Ingredient Substitutions

  • pet milk (evaporated milk): heavy cream or half-and-half
  • pecans: walnuts or almonds
  • light corn syrup: can be omitted

Equipment Needed

  • Heavy-bottomed pot or Dutch oven
  • Candy thermometer (helpful but not required)
  • Wooden spoon for stirring
  • Buttered pan or wax paper sheets

Historical Context

Pralines came to Louisiana through French settlers, but Louisiana cooks made them uniquely their own by using local pecans and creating a creamier texture than European pralines. The addition of coconut became popular in South Louisiana, where coconut was a common pantry staple.