Creamy brown sugar pecan candy patties
New Orleans Pralines
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Servings
24
24 pralines
Difficulty
Medium
Cost
Moderate
$$
New Orleans Pralines
Creamy brown sugar pecan candy patties
★4.8(20)
Buttery, melt-in-your-mouth pecan pralines with a creamy brown sugar base. The signature candy of the French Quarter, sold on every street corner.
10m
Prep Time
20m
Cook Time
30m
Total Time
24
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
New Orleans pralines are nothing like the crunchy European version—they're creamy, crumbly, and loaded with toasted pecans. One bite and you're standing on Bourbon Street.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
This recipe represents the best of American home cooking — unpretentious, generous, and built to satisfy. New Orleans Pralines is the kind of dish that brings people to the table and keeps them coming back for seconds. It draws on the diverse culinary traditions that have shaped American food culture, combining familiar flavors with techniques that produce consistently excellent results.
Successful baking comes down to precision and patience. Measure carefully, follow the order of operations, and trust the recipe. The oven does most of the work — your job is to set it up for success with properly mixed ingredients, the right temperature, and restraint (no peeking during the first two-thirds of baking time).
Ingredients
- 1.5 cups sugar
- 3/4 cup packed brown sugar
- 1/2 cup heavy cream
- 4 tbsp butter
- 1.5 cups pecan halves, toasted
- 1 tsp vanilla extract
Instructions
- 1
Combine both sugars and cream in a heavy saucepan. Cook over medium heat, stirring until sugars dissolve.
- 2
Add butter and bring to a boil. Cook until a candy thermometer reads 236°F (soft-ball stage).
- 3
Remove from heat, add vanilla and pecans, and stir vigorously for 2-3 minutes until mixture begins to thicken and turn opaque.
- 4
Working quickly, drop by spoonfuls onto parchment-lined baking sheets, forming 3-inch patties.
- 5
Let cool completely until set, about 20 minutes. The pralines should be creamy and slightly crumbly.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Heavy creamEvaporated milk
Produces equally creamy pralines
PecansAlmonds or cashews
Not traditional but both make delicious pralines
Tips & Storage
Pro Tips
Work fast once you start spooning—the mixture sets quickly and becomes too thick to drop.
If the mixture sets in the pot, add a tablespoon of hot water and stir over low heat to re-soften.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store in a single layer in an airtight container at room temperature up to 2 weeks.
Reheating
Most baked goods are best at room temperature. If frozen, thaw in the refrigerator overnight then bring to room temperature. Some items benefit from a brief warm-up in a 300°F oven for 5 minutes.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe was tested multiple times to ensure reliable results. Follow the temperatures and times closely for your first attempt, then adjust to your oven on subsequent bakes.
Nutrition Facts
Per serving (10mg) · 24 servings
Calories140
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein1g
Carbohydrates8g
Fat18g
Fiber30mg
Sugar1g
Sodium16g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How do you pronounce praline?
- In New Orleans, it's "PRAH-leen." In the rest of the South, "PRAY-leen."
- Why are my pralines too hard?
- They were cooked past soft-ball stage. A few degrees makes the difference between creamy and hard.
- Can I substitute the sugar?
- In baking, sugar does more than sweeten — it affects texture, browning, and moisture. You can reduce by up to 25% without major issues, but substituting entirely often changes the result significantly.
- Why did my recipe not turn out right?
- The most common causes are inaccurate measuring, incorrect oven temperature (use an oven thermometer), or substituting ingredients. Baking is chemistry — precision matters more than in any other type of cooking.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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