Description
The definitive New Orleans praline recipe from the New Orleans School of Cooking — sugar, brown sugar, milk, butter, and vanilla cooked to softball stage, stirred until thick and creamy, and dropped by spoonful onto waxed paper. The secret is patience: stir until the pecans stay suspended and the mixture clouds over. Then drop quickly.
Ingredients
Instructions
-
Combine sugar, brown sugar, milk, and butter in a heavy saucepan over medium heat.
-
Cook, stirring constantly, until mixture reaches softball stage (238–240°F on a candy thermometer). When a spoonful is dropped into a glass of cold water, it sticks to the side of the glass.
-
Remove from heat. Add vanilla and pecans.
-
Stir the mixture continuously until it thickens, becomes creamy and cloudy, and the pecans stay suspended in the mixture.
-
Drop by spoonfuls quickly onto waxed paper. Work fast — the mixture sets quickly once it starts to cloud.
Nutrition Facts
Servings 40
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 2g10%
- Cholesterol 8mg3%
- Sodium 20mg1%
- Total Carbohydrate 18g6%
- Dietary Fiber 1g4%
- Sugars 17g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The key moment is when the mixture turns from shiny to cloudy and the pecans stop sinking. That is when you drop — have your waxed paper fully laid out and ready before you start stirring.
New Orleans pralines recipe, New Orleans School of Cooking pralines, classic Louisiana pralines, pecan pralines, Southern candy recipe, authentic pralines recipe, creamy pecan pralines
