Pecan Pralines II

24 servings Prep: 15 m Cook: 25 m Total: 40 m Intermediate
5.0/5 (2)
Pecan Pralines II
Mawmaw’s classic pecan pralines with evaporated milk and brown sugar create a creamy, melt-in-your-mouth candy. Toasting the pecans in the microwave adds an extra layer of rich, nutty flavor that makes these traditional Louisiana pralines truly irresistible.

Ingredients

24 servings
  • 3/4 cup white granulated sugar
  • 1/4 cup firmly packed dark brown sugar
  • 3/4 cup evaporated milk
  • 1 cup pecans coarsely chopped
  • 2 tbsp butter or margarine
  • 1/8 tsp salt

Step-by-Step Instructions

  1. Line 2 cookie sheets with wax paper. Set aside.
  2. In a large, nonstick pan or heavy cast iron pot, combine sugars and evaporated milk. Cook over medium heat until boiling, stirring constantly. Stir in pecans (roast pecans 3 to 4 minutes in microwave for richer flavor) and cook until mixture reaches soft ball stage (235 to 240 degrees F).
  3. Remove from heat; add butter and salt. Stir vigorously until mixture starts to thicken and becomes cloudy. Immediately drop rounded tablespoonful onto the lined cookie sheets.
  4. Let pralines stand until set; about 2 hours. Peel pralines off paper and store in an airtight container with waxed paper between layers. Makes about 2 dozen.

Common Problems and Solutions

Q: Why aren't my pralines setting up properly?

A: If your pralines stay too soft, you didn't reach soft ball stage (235-240°F). Use a candy thermometer and be patient—don't rush the cooking process. If they're too hard and grainy, you either overcooked them or stirred too long after removing from heat.

Q: How do I know when to drop the pralines?

A: After adding the butter and salt, stir vigorously until the mixture just starts to thicken and lose its gloss—it will become cloudy. Work quickly at this point because the mixture will set up fast. If you stir too long, it will harden in the pot.

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

A: Graininess happens when sugar crystals form. Make sure to stir constantly while cooking to soft ball stage, and avoid stirring the sides of the pan where sugar crystals may form. Wiping down the sides with a wet pastry brush can help prevent this.

Tips and Techniques

  • Toast the pecans in the microwave as suggested—it really does make a difference in flavor. Just watch them carefully so they don’t burn.
  • Work quickly when dropping the pralines onto wax paper. Have your cookie sheets lined and ready before you start cooking, because once the mixture starts to set, you have only a minute or two to get them all dropped.

Ingredient Substitutions

  • evaporated milk: heavy cream
  • dark brown sugar: light brown sugar
  • pecans: walnuts

Equipment Needed

  • candy thermometer
  • heavy-bottomed pot or nonstick pan
  • wooden spoon
  • wax paper
  • cookie sheets

Historical Context

Pralines came to Louisiana with French settlers, but Louisiana cooks adapted the recipe by using local pecans instead of almonds and adding cream or evaporated milk for a softer, creamier texture than traditional French pralines.