Bernice’s Pralines
Description
A classic Louisiana praline recipe — sugar, canned milk, butter, and a dash of salt cooked to the softball stage, then stirred together with whole pecans and vanilla until the mixture thickens and turns creamy. Dropped by spoonful onto waxed paper and left to set. Simple, traditional, and deeply Southern.
Ingredients
Instructions
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Combine sugar, canned milk, butter, and salt in a heavy pot over medium heat.
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Cook, stirring frequently, until mixture reaches the softball stage (235–240°F on a candy thermometer, or a spoonful dropped in cold water forms a soft ball).
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Remove from heat. Stir in pecans and vanilla.
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Stir continuously until the mixture thickens and becomes creamy.
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Drop by spoonfuls onto waxed paper. Allow to cool and set completely, about 30 minutes.
Nutrition Facts
Servings 30
- Amount Per Serving
- Calories 130kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2g10%
- Cholesterol 8mg3%
- Sodium 25mg2%
- Total Carbohydrate 19g7%
- Dietary Fiber 1g4%
- Sugars 18g
- 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
Softball stage is critical — undercooked pralines will not set properly. Use a candy thermometer for best results.
Work quickly once the mixture begins to thicken — it sets fast. Have your waxed paper ready before you start stirring.
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