Momma's Pralines V

40 servings Prep: 10 m Cook: 25 m Total: 35 m Intermediate
5.0/5 (2)
Momma's Pralines V
Another classic praline recipe perfect for holiday gift giving or just to keep for yourself. Traditional Louisiana candy made with white sugar, brown sugar, butter, milk, and pecans, cooked to soft ball stage.

Ingredients

40 servings
  • 2 cups white sugar
  • 1 cup light brown sugar
  • 1 stick butter
  • 1 cup milk
  • 2 tbsp Karo white syrup
  • 4 cups pecan halves
  • 2 tsp vanilla extract

Step-by-Step Instructions

  1. Combine all of the ingredients (except the vanilla) in a medium saucepan. Cook about 20 minutes on medium heat until it comes to a boil. Stir occasionally and continue cooking until mixture forms a small ball in cold water (soft ball stage, 235-240°F).
  2. Remove from heat; add vanilla and stir until mixture begins to lose its gloss. Then drop small portions onto waxed paper (put foil under waxed paper to keep it from sticking to your countertop). Work fast and keep the saucepan over a warm surface to keep it from hardening.
  3. Let cool before removing from waxed paper. Store in air tight container.

Common Problems and Solutions

Q: Why are my pralines grainy instead of creamy?

A: This usually happens if the mixture crystallizes too early. Make sure to stir gently and not too vigorously while cooking, and avoid scraping down the sides of the pan, which can introduce sugar crystals back into the mixture.

Q: Why won't my pralines harden?

A: You likely didn't cook them long enough. The mixture must reach soft ball stage (235-240°F). Without a candy thermometer, test by dropping a bit into cold water - it should form a soft ball that flattens when removed.

Q: My pralines hardened in the pot before I could drop them all. What happened?

A: You may have cooked them too long or waited too long after removing from heat. Work quickly once you add the vanilla, and keep the pot over a warm burner (heat off) to maintain temperature while spooning out the pralines.

Tips and Techniques

A candy thermometer takes the guesswork out of this recipe - cook to exactly 235-240°F for perfect results every time. If you don’t have one, practice the cold water test before you start. Have your waxed paper laid out and ready before you begin cooking, because once you add the vanilla, you need to work fast.

Ingredient Substitutions

  • pecan halves: chopped pecans
  • Karo white syrup: light corn syrup
  • milk: evaporated milk or heavy cream

Equipment Needed

  • Medium heavy-bottomed saucepan
  • Candy thermometer (highly recommended)
  • Wooden spoon for stirring
  • Waxed paper
  • Aluminum foil

Historical Context

Pralines came to Louisiana through French settlers, but Louisiana cooks transformed them from the almond-and-caramel European version into the creamy pecan candy we know today. They’re a staple at New Orleans candy shops and a traditional Christmas gift throughout South Louisiana.