Lana's Creamy Pecan Pralines IV

40 servings Prep: 10 m Cook: 25 m Total: 35 m Intermediate
5.0/5 (2)
Lana’s method makes pralines with deep caramelized flavor by cooking sugar to the hard-to-stir wet sand stage, then combining it with milk, pecans, and more sugar to create creamy, melt-in-your-mouth confections that store beautifully in an airtight container.

Ingredients

40 servings
  • 1/2 cup sugar
  • 1/4 cup water
  • 2 cups sugar
  • 2/3 cup milk
  • 2 cups pecans, coarsely chopped
  • 1 tsp vanilla
  • 2 tsp butter or margarine

Step-by-Step Instructions

  1. In a small heavy skillet on medium heat, caramelize the sugar. Combine sugar and water in the pan, stirring until it is hard to stir with the consistency of wet sand.
  2. At this point, over medium heat, bring to a boil. Do not stir. Remove the pan from the heat once the sugar is melted (be careful, it will continue to cook after removing it from the heat).
  3. In the meantime, cook the 2 cups sugar and milk in a 2-3 quart heavy saucepan stirring frequently. Add the caramelized sugar slowly to the mixture and then the pecans.
  4. Cook on medium heat until soft ball stage is reached. Soft ball stage has a temperature between 234 and 238 degrees. Without a candy thermometer you can judge the stage when the candy mixture dropped in cold water has a soft texture and will stick together in a ball when rolled between your fingers.
  5. Add the vanilla and butter but DO NOT STIR.
  6. When the mixture cools, beat until the mixture starts to hold its shape. Drop into mounds on waxed paper. Makes about 40 small pralines. Store in an airtight container.

Common Problems and Solutions

Q: Why are my pralines grainy instead of creamy?

A: You either cooked the mixture past soft ball stage (over 238°F), or you stirred after adding the vanilla and butter. Let it cool undisturbed, then beat it just until it starts to hold shape—overbeating also causes graininess.

Q: My pralines won't set up and are too runny—what happened?

A: You didn't cook the mixture to soft ball stage (234-238°F). Next time, use a candy thermometer for accuracy, or test by dropping a bit in cold water—it should form a soft ball you can pick up and roll between your fingers.

Q: The caramelized sugar hardened into a rock when I added it to the milk mixture. Help!

A: This is normal! Add it slowly and keep stirring—the heat from the milk mixture will dissolve the hardened caramelized sugar. Just be patient and it will incorporate smoothly.

Tips and Techniques

Have everything measured and ready before you start, including a sheet of waxed paper for dropping the pralines. Once you start beating the cooled mixture, work quickly—pralines set up fast and you need to get them dropped before they harden in the pot.

Ingredient Substitutions

  • butter or margarine: all butter
  • milk: evaporated milk or half-and-half
  • vanilla extract: bourbon or rum

Equipment Needed

  • heavy-bottomed skillet (for caramelizing sugar)
  • 2-3 quart heavy saucepan
  • candy thermometer (highly recommended)
  • wooden spoon
  • waxed paper
  • bowl of cold water (for testing soft ball stage)

Historical Context

Pralines came to Louisiana with French settlers, but Creole and Cajun cooks swapped out the almonds for local pecans and added cream or milk to create the softer, creamier texture that defines Louisiana pralines versus their European cousins.