Microwave Pralines

24 servings Prep: 10 m Cook: 15 m Total: 37 m Intermediate
5.0/5 (7)
Pralines (Praw-leens) are sweet pecan candies, made for Cajun and Creole children. I loved it in the Fall. This quick microwave method uses butter, pecans, evaporated milk, and sugar for authentic creamy pralines without standing over a hot stove.

Ingredients

24 servings
  • 2 cups pecans
  • 1 stick butter (8 tbsp)
  • 1 (5 oz.) can pet evaporated milk
  • 2 cups granulated sugar
  • 1 tbsp vanilla

Step-by-Step Instructions

  1. Mix all ingredients together in a large glass microwave-safe bowl and microwave on HIGH for 7 minutes. Take out and stir well. Caution Hot!!
  2. Return to the microwave and cook for another 7 minutes on HIGH. Take out and stir vigorously until mixture thickens and becomes creamy, about 2-3 minutes of stirring. The mixture should reach soft ball stage (235-240°F). If mixture does not thicken after stirring, return to microwave for another 1-2 minutes.
  3. Drop by heaping spoonfuls onto buttered waxed paper or parchment paper, working quickly before the mixture hardens. Cool completely before storing in a sealed container.

Common Problems and Solutions

Q: Why didn't my pralines thicken?

A: The mixture needs to reach soft ball stage (235-240°F). If it's not thickening after stirring, microwave for another 1-2 minutes and stir vigorously. The stirring is critical—keep at it for 2-3 minutes until you see the mixture turn creamy and lose its gloss.

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

A: This usually happens from overcooking or stirring too long. Once the mixture starts to thicken and turn creamy, work quickly to drop them onto the paper. If you stir past the creamy stage, sugar crystals form and you get a grainy texture.

Q: Can I double this recipe?

A: Microwave wattages vary, so it's best to make pralines in single batches for consistent results. The timing will be off with a larger quantity and you risk uneven cooking.

Tips and Techniques

Work quickly once the mixture thickens—pralines wait for no one! Have your buttered paper ready before you start. The mixture will harden fast, so drop spoonfuls rapidly. If the mixture hardens in the bowl before you finish, you can microwave it for 30 seconds to soften it again.

Ingredient Substitutions

  • pecans: walnuts or mixed nuts
  • evaporated milk: heavy cream
  • granulated sugar: half white sugar and half light brown sugar

Equipment Needed

  • large glass microwave-safe bowl
  • wooden spoon or heat-resistant spatula
  • waxed paper or parchment paper
  • candy thermometer (optional but helpful)

Historical Context

Pralines came to Louisiana with French settlers, but Creole cooks transformed them by adding cream and pecans instead of the French almond version. The name pronunciation ‘praw-leen’ is distinctly Louisiana—say it like ‘prawn’ not ‘pray.’