Pecan Pralines I

24 servings Prep: 10 m Cook: 15 m Total: 25 m Intermediate
4.0/5 (3)
Pecan Pralines I
A classic Louisiana pecan praline recipe with brown sugar, white sugar, and Karo syrup cooked to soft ball stage for that perfect creamy texture. This traditional candy-making method yields about 2 dozen three-inch pralines that melt in your mouth.

Ingredients

24 servings
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 dash of salt
  • 1/2 cup milk
  • 2 tbsp white Karo syrup
  • 2 tbsp butter
  • 1 tsp vanilla
  • 1 1/2 cups pecan halves

Step-by-Step Instructions

  1. Mix the sugar, salt, milk and Karo syrup in a heavy 3-quart pan. Cook over medium heat, stirring frequently, to a soft ball stage (235-240°F) and then remove from heat.
  2. Stir in butter and vanilla and beat until the mixture begins to cool and thicken. Add pecans and drop by tablespoon onto wax paper.
  3. When firm, store in a closed container. Makes about 2 dozen three-inch pralines.

Common Problems and Solutions

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

A: You may have stirred too much after adding the butter and vanilla, or the mixture wasn't quite at soft ball stage (235-240°F). Beat the mixture just until it starts to thicken and lose its glossy sheen, then quickly drop onto wax paper.

Q: How do I know when it's at soft ball stage?

A: Use a candy thermometer for 235-240°F, or test by dropping a small amount of the mixture into cold water - it should form a soft ball that flattens when removed. If you don't have a thermometer, this is the time to get one for candy making.

Q: My pralines won't harden. What went wrong?

A: The mixture didn't reach soft ball stage - it needed to cook longer. Temperature is critical in candy making. If they're still soft after 30 minutes, you can return the mixture to the pan, add 2 tablespoons of water, and cook to the proper temperature again.

Tips and Techniques

Work quickly once you start beating in the pecans, as the mixture sets fast once it begins to cool. Have your wax paper ready before you start. A heavy-bottomed pan is essential to prevent scorching - don’t try to use a thin pot.

Ingredient Substitutions

  • white Karo syrup: light corn syrup
  • pecan halves: chopped pecans
  • whole milk: evaporated milk

Equipment Needed

  • heavy-bottomed 3-quart saucepan
  • candy thermometer
  • wooden spoon
  • wax paper or parchment paper
  • tablespoon for dropping

Historical Context

Pralines are one of Louisiana’s most iconic candies, brought to New Orleans by French settlers and adapted with local pecans and brown sugar. The word ‘praline’ comes from French Marshal du Plessis-Praslin, whose chef created the first version in 17th century France.