Shortcut Pralines VII

30 servings Prep: 5 m Cook: 12 m Total: 20 m Intermediate
Be the first to rate!
Shortcut Pralines VII
One of the fastest ways to make classic Louisiana pralines with just 5 ingredients! This shortcut recipe uses condensed milk for creamy, pecan-filled candy in just 30 minutes—no candy thermometer required.

Ingredients

30 servings
  • 4 cups pecans
  • 4 cups sugar
  • 1 (14 oz) can condensed milk
  • 3/4 cup of water
  • 1/2 stick butter

Step-by-Step Instructions

  1. Combine in a medium nonstick pan, the sugar, condensed milk and water. Cook over medium heat until the mixture begins to boil. Stir and continue to boil for 12 minutes, stirring occasionally to prevent scorching.
  2. Remove from heat and add the butter and pecans. Combine well and quickly drop by spoonfuls onto wax paper or parchment paper.
  3. Let the pralines stand until set, about 30 minutes. Once the pralines set, it’s best to store them in an airtight container with wax paper between each layer.

Common Problems and Solutions

Q: Why are my pralines not setting up?

A: The mixture needs to boil for the full 12 minutes to reach the right consistency. If your pralines stay too soft, you likely didn't cook them long enough. Weather and humidity can also affect setting time—pralines are notoriously finicky on humid days.

Q: Why did my pralines turn out grainy?

A: Graininess happens if sugar crystals form, usually from stirring too much during the boiling phase. Stir only occasionally during the 12-minute boil, then stir vigorously after removing from heat when you add the butter and pecans.

Q: Why did my pralines harden in the pan before I could drop them?

A: Once you remove the pan from heat and add the butter and pecans, you need to work quickly. The mixture starts to set fast. If it hardens too much, you can briefly return it to low heat and stir to loosen it up again.

Tips and Techniques

Work quickly when dropping the pralines onto paper—the mixture sets fast once it starts cooling. Using a nonstick pan makes cleanup much easier. Toast your pecans lightly before adding them for extra flavor depth, but let them cool first before mixing in.

Ingredient Substitutions

  • condensed milk: evaporated milk plus 1 cup additional sugar
  • pecans: walnuts or a mix of pecans and walnuts
  • butter: margarine

Equipment Needed

  • Medium nonstick pan or heavy-bottomed saucepan
  • Wooden spoon for stirring
  • Wax paper or parchment paper
  • Spoon for dropping pralines

Historical Context

Pralines are a cornerstone of Louisiana candy-making, brought by French settlers and adapted with locally abundant pecans and cane sugar. This “shortcut” version became popular in the mid-20th century when condensed milk made the process more forgiving for home cooks.