Pecan Candy Recipe (Best New Orleans Pralines)

5 from 12 votes

These New Orleans pralines (pecan candy) are made with sugar, pecans, and vanilla. Enjoy an authentic taste of Nawlins right in your kitchen.

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Cuisine: American

Servings: pralines

Calories: 222kcal

Prepare a Flat Surface: Line a sheet pan, cutting board, or marble pastry board with parchment paper. Alternatively, use a silicone baking mat or foil greased with cooking spray or butter. Then, grease a spoon with butter for later use in scooping the praline mixture onto the pan.
Cook the Mixture: In a sturdy medium saucepan, combine the butter, granulated sugar, and evaporated milk. Set it over medium heat, about 275°F on a programmable induction cooktop.
Stir and Add Vanilla: Stir cream and sugar mixture until the sugar dissolves. Then, add vanilla.
Soft Ball Stage: Continue to cook, stirring constantly with a sauce whisk (preferred) or silicone spatula, until it reaches the "soft ball" stage at 230°F to 235°F. Use a candy thermometer for accuracy. The time it takes will vary depending on the humidity and type of saucepan. See notes below.
Add Pecans: Once the temperature hits 230°F to 235°F, add the chopped pecans. Continue stirring until the mixture begins to thicken (see video above), about 5 to 7 minutes. Reduce heat if necessary to avoid scorching.
Cool and Scoop: Quickly remove the saucepan from heat and use the pre-greased spoon to scoop spoonfuls onto the prepared sheet pan. The praline mixture thickens rapidly, so work quickly.
Cool and Harden: Allow the pralines to cool completely and harden on the sheet pan, approximately 2 hours.
Store: Store leftovers in an airtight container; best consumed within 3 days.

Checking for Doneness: To check if the candy is ready to be dropped onto the parchment paper, drop a small amount into ice-cold water. If it forms a soft ball that can be easily flattened between your fingers, it's ready! This stage is known as the "soft-ball" stage in candy making.
Temperature and Humidity: My kitchen was around 57% humidity and 74°F in the middle of summer when I tested this recipe. Starting at Step 2 through Step 6 took around 45 minutes.