Grannie's Pralines I

20 servings Prep: 10 m Cook: 25 m Total: 35 m Intermediate
Grannie’s classic Louisiana pralines with buttery brown sugar, pecans, and vanilla - a traditional Creole candy that melts in your mouth. Cook to soft ball stage, beat until creamy, and drop onto wax paper for perfectly sweet pralines every time.

Ingredients

  • 1 cup sugar
  • 1 pinch salt
  • 2 tbsp corn syrup
  • 1 tsp vanilla
  • 1 cup light brown sugar
  • 1/2 cup evaporated milk
  • 2 tbsp butter
  • 2 cups pecans

Step-by-Step Instructions

  1. Combine sugar, brown sugar, salt, milk and corn syrup. Mix and cook over medium heat to soft ball stage (235-240°F). Stir frequently to prevent scorching.
  2. Remove from heat and add butter, vanilla and pecans. Beat with a wooden spoon until mixture begins to thicken and loses its gloss, about 3-5 minutes.
  3. Drop by the spoonful onto marble surface or wax paper. Let harden and cool completely, about 15-20 minutes. Store in covered container or tin.

Common Problems and Solutions

Q: Why did my pralines turn out grainy instead of creamy?

A: You may have beaten them too long after removing from heat, or the mixture may have cooled too much before dropping. Beat only until the mixture begins to thicken and loses its gloss - this happens quickly, usually 3-5 minutes. Work fast when dropping them onto wax paper.

Q: My pralines won't harden - what went wrong?

A: You didn't cook the mixture to the proper soft ball stage (235-240°F). Use a candy thermometer to ensure accuracy, or test by dropping a small amount into cold water - it should form a soft ball that flattens when removed. If they're too soft, you can return the mixture to the heat and cook a bit longer.

Q: How do I know when to stop beating the praline mixture?

A: Watch for the mixture to lose its glossy shine and begin to look slightly dull or matte. It will also start to thicken noticeably. This is your cue to immediately start dropping spoonfuls onto wax paper before the mixture hardens in the pan.

Tips and Techniques

Use a candy thermometer to take the guesswork out of reaching soft ball stage. If you don’t have one, test by dropping a bit of the mixture into cold water - it should form a soft ball. Work quickly when dropping the pralines as the mixture sets up fast once it starts to thicken.

Ingredient Substitutions

  • evaporated milk: heavy cream or half-and-half
  • light brown sugar: dark brown sugar
  • pecans: walnuts or roasted peanuts

Equipment Needed

  • heavy-bottomed saucepan
  • candy thermometer
  • wooden spoon
  • wax paper or marble slab

Historical Context

Pralines came to Louisiana with French colonists in the 1700s, but Louisiana cooks transformed the original French almonds-and-caramel confection into something uniquely their own by using local pecans and brown sugar. The result is creamier and more decadent than the crispy European original.