Best Southern Pralines Pecan Recipe

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These are seriously the BEST Southern Praline Pecans! With the amazing flavor of brown sugar and butter, these are pure heaven! A little bit candy and a little bit cookie, they melt right in your mouth!

Southern Praline Pecans Recipe

I have been SO darn excited to share this Pecan Pralines recipe with you guys! After testing them for weeks with the help of my mother-in-law (a self-proclaimed pecan praline lover who tastes them wherever she goes), I’m telling you that these are the BEST Pecan Pralines. I’m completely addicted.

So What Makes Good Praline Pecans?

Well I imagine that may vary based on who you ask. And depending on the recipe you try or the shop you buy them from, they’re all different. There are a fair number of pecan pralines that I would describe as being quite firm – even hard – and I’m really not into that version.

And then there are some that are more grainy or even super chewy.

Personally, I like something that’s right in the middle of all of that. Not too soft, but definitely not hard. Not grainy and not chewy, but again, not hard. And definitely melt-in-your-mouth with lots of butter and brown sugar/caramel-y flavor.

What you will find in common between the various recipes is that pecan pralines consist of these main components – pecans, sugar, butter and milk or cream of some sort. There are a few additional things in these pralines that contributes to their flavor and texture and makes them a step above the rest.

Southern Pecan Pralines spread evenly and baked on a cookie sheet with one Southern Pecan Praline missing a bite
Southern Pecan Pralines layered on a white table with a cup of brown sugar and a cup of sugar in the background

Ingredients for Praline Pecans

  • Sugar/Brown Sugar – After testing various versions of these, we found the white sugar and brown sugar combination to be the best. When using all brown sugar, we ended up with a grainy and unappealing texture. When using all white sugar, you have to use baking soda to get it to caramelize and the flavor just isn’t quite the same. The combination of the two was the best – you get that classic brown sugar flavor, but without the graininess.
  • Heavy Whipping Cream – You could use any number of options here. Milk, half and half, cream (as I used), buttermilk and even evaporated milk all worked well. I liked the extra creaminess and straight forward flavor of the cream, but I also really liked the evaporated milk. It gave a unique flavor that was also very nice.
  • Butter – Adds totally necessary flavor that really adds to these pralines. It also helps to keep the pralines from getting too firm after sitting for a few days.
  • Baking Soda – While not totally necessary, this ingredient is key for me with these pralines. It not only enhances the brown sugar and caramel-y flavor and color, it also keeps them tender. If you leave it out, you’ll have a firmer praline. And finally, it contributes to helping the sugars dissolve fully, so that you don’t have a grainy praline.
  • Pecans – Clearly necessary here.
  • Salt – For flavor. Never underestimate the power of a little salt.
  • Vanilla Extract – Also for flavor.
Southern Pecan Pralines spread evenly and baked on a cookie sheet

How to Make Southern Praline Pecans

  1. To make these Southern Pecan Pralines, you’ll first want to set up your parchment paper and have a tablespoon sized scoop ready to go. Once your mixture is ready, it can firm up quickly, so you don’t want to not be ready.
  2. Add everything to a sturdy pot except for the pecans, salt and vanilla extract. Heat it all over medium heat, stirring regularly. It’ll melt and seem like it’s taking it’s time getting going, but it will finally begin to boil.
  3. When the mixture foams up and beings to boil, stir constantly until it reaches 236°F. You will want to have a candy thermometer or something similar handy. Candy is sensitive to temperature.
  4. Once it’s at the right temperature, remove the pot from the stove and add the pecans, salt and vanilla extract. Stir vigorously with a rubber spatula for about 3 1/2 minutes. The mixture will begin to thicken and the longer you stir it, the thicker it will get. The thicker it gets, the firmer your pralines will end up. It may take 2-3 times of making these to get comfortable with knowing that it’s the right consistency, but generally the 3 1/2 minute mark works well.
  5. Finally, drop heaping tablespoons of the mixture onto the parchment paper and let them cool and firm up. You can spoon a praline or two and see if you like the amount they spread and if they spread too much, just stir them for a little longer.
  6. At this point, you just have to let them firm up. That’s probably the hardest part for me. They are so good, I just want to eat them all! They will be firm enough to handle within an hour, but do firm up more as they sit overnight.
Six Southern Pecan Pralines on a white table with brown sugar and a jar of more Southern Pecan Pralines in the background

Tips for the Best Praline Pecans

Use a candy thermometer. You want to make sure you have the right temperature or your pralines will not turn out correctly.

Have plenty of ingredients on hand. While I’m hopeful these will turn out great the first time around, they often take people 2-3 times to get just right.

Work quickly when scooping out the pralines, so the mixture doesn’t firm up too quickly.

Enjoy them!! These are seriously SO good! No store bough pecan praline will ever be the same after trying this homemade pecan praline recipe and they don’t take long to make. It’s a must! And if you need a little extra help, check out my video of the process below.

And last, but not least – this is the first in a series of cookies (even though this is kind of a candy) that I’ll be sharing over the next few weeks as we head towards Christmas. I’ve got some super fun things coming and I can’t wait to share them with you!

More Great Candy and Cookie Recipes

Pecan Caramel Turtle Candy Bars
No Bake Salted Caramel Coconut Macaroons
Quick and Easy Chocolate Fudge
White Chocolate Cranberry Fudge
Easy Salted Caramel Sauce

Watch How They’re Made

Read transcript

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Southern Pecan Pralines poured out of a glass jar on it's side onto a white table with a bowl of pecans in the background
Recipe

Best Southern Praline Pecans

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: about 24 pecan pralines
  • Category: Dessert
  • Method: Stove
  • Cuisine: American

Description

These are seriously the BEST Southern Praline Pecans! With the amazing flavor of brown sugar and butter, these are pure heaven! A little bit candy and a little bit cookie, they melt right in your mouth!


Ingredients

  • 1 cup (207g) sugar
  • 1 cup (225g) packed light brown sugar
  • 3/4 cup (180ml) heavy whipping cream
  • 4 tbsp (56g) unsalted butter, cut into cubes
  • 1/8 tsp baking soda
  • 2 1/4 cups (212g) pecan halves
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Instructions

1. Set out parchment paper for making the pralines on and have a tablespoon sized scoop handy and ready to go.
2. Add everything but the pecans, salt and vanilla extract to a medium pot and heat over medium heat. Stir regularly until it begins to foam and boil.
3. When it begins to foam and boil, stir constantly until it reaches 236°F.
4. Remove from heat and add the pecans, salt and vanilla extract.
5. Stir vigorously with a rubber spatula for 3 1/2 minutes, or until the mixture begins to thicken. The longer you stir, the thicker the mixture gets. You don’t want it to get too thick, or it’ll be hard to scoop the pralines and they’ll dry more firm.
6. Quickly drop heaping tablespoons of the mixture onto parchment paper and allow them to cool and firm. If the mixture is too thin and spreads more than you want, stir a little bit more. If the mixture starts to cool too much as you’re scooping, place it back on the warm burner (but don’t turn it on) and let it keep the mixture warmer. I find it helps to stir the mixture after every few scoops.
7. When pralines are cool and firm, store in an airtight container.

Nutrition

  • Serving Size: 1 pecan praline
  • Calories: 165
  • Sugar: 16.9 g
  • Sodium: 104.6 mg
  • Fat: 10.6 g
  • Carbohydrates: 18 g
  • Protein: 1.1 g
  • Cholesterol: 9.3 mg

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306 Comments
    1. Lindsay

      They should be good for about 2 weeks. That said, they do start to crystalize a bit over time. You could try adding a touch of corn syrup to help with that.

    1. Lindsay

      There’s probably not as much salt in the salted butter as there is in the recipe. You could try just reducing the salt by half and see how that goes.

  1. Laurie Serran

    This recipe is AMAZING!!! I started with a double batch, and when I treated all my friends, I immediately made a triple batch next to treat my coworkers. The only change I made was that I roasted the pecans at 275 for 30 minutes flipping after 15 minutes and it adds an absolute fantastic flavour!! I tried in Savannah Georgia and loved them so looked for a recipe online, but thought that roasting the pecans may add another another level of deliciousness which it did. These are even better than the ones I purchased at Savannah Candy Company!!!






  2. Monte Geldern

    My first attempt at the sacred French Quarter Praline. This recipe spoke to me as being “The One” and now as I admire my cooling, firming beauties I’m certain. I boldly went for a double batch my first time out and made 30 medium-sized delights. I used five cups of pecans instead of the 4 1/2 that would be called for and measured whole pieces before halving those pieces with a cleaver. (Distribution anxiety). Besides, a more pecan and less sugar ratio is what I was aiming for. Also, in my double batch, I added a tbsp of Vermont Maple syrup with the Vanilla extract for added flavor. Lastly,
    my candy thermometer was of questionable accuracy for 236 degrees, so I used the digital temperature probe thermometer ($15.00 at Walmart) that I Barbecue with. That worked perfectly. Stir! Stir! Stir!






  3. Maggie Boyle

    Just made these, easier than I expected, I am going to make another batch in a few minutes as I am taking these to a Mardi Gras pot luck tomorrow. I said I’d try to make them and as I am not a great cook had my doubts on them turning out. My arm had been badly broken with a steel plate put in and hasn’t a lot strength so all the stirring scared me. After looking at a lot of different recipes and videos I decided on yours. By the way your video link is not working. These were not that hard at all, I rested my arm a few times for about a minute while cooking and after putting the pecans, salt and vanilla in. They were perfect!






    1. Maggie Boyle

      update after the potluck: I took about 50 pralines which disappeared rather quickly. I live only about 3 hours from New Orleans and some people at the party lived there or spend a lot of time there. I was told by several people that mine were the best they ever had and that included the best from NOLA. One gentleman told me he is very particular about his pralines and he never had any this good. Thank you so much for perfecting this recipe and sharing it and the very clear, easy instructions.

  4. Willson

    Thanks for sharing your yummy recipe. Shopped all over town and couldn’t find pralines, so I used your recipe for my wife’s 60th birthday “pageant” and received rave reviews. There is nothing better than a warm praline (and a happy wife)!






  5. Heather Butler

    This recipe is TO DIE FOR! I gave up making pralines some years ago because the results were inconsistent with the recipe I used. This recipe turned out perfectly and I can’t wait to make them again.






  6. Lura

    I’m excited to try this recipe, but afraid they may turn grainy as my other pralines usually do. What could I be doing wrong to cause this

    1. Lindsay

      It’s hard to say without knowing more about the other recipes. I hope you love these if you give them a try!

    1. Lindsay

      I think it really depends on your flavor preferences. I’m not a big walnut person. But they’d probably be ok.

  7. Linda Kay Phillips

    I notied in the recipe it calls for pecans, but in the praline itself there is a variety of nuts? I see walnut, pecans and peanuts. My assumption you can put any nut you want? I pecan the traditional?

    1. Lindsay

      There are no nuts other than pecans in mine. That is the traditional way. You could certainly try other nuts though.

      1. Kathy

        Can you use chopped pecans instead? If so how much? I know that it weighs heavier than pecan halves. Thank you

      2. Lindsay

        I imagine that’d be ok, I just haven’t tried it to say for sure if you need adjustments. The weight would actually be the same. The difference is that you could fit more into a cup, so weight would be more accurate. I also am not sure if it’d affect how the pralines actually set and spread.

  8. Sheryl

    This is not a complaint or criticism but they turned out terribly grainy. What happened? I wanted chewy or so.

    1. Lindsay

      Did you happen to adjust anything about the recipe? Like using all brown sugar? Maybe leaving out the baking soda? It’s possible they could’ve been over or under cooked as well. Did you use a candy thermometer?

    1. Lindsay

      I think they’re just typically made with pecans. If you like walnuts, you can certainly give it a try. The flavor would be a little bit different since it’s a different nut, but otherwise, I would think it should be OK.

  9. Lois

    Can this recipe be divided in half? I would like to start small . I just tried a different one that got hard as a rock .

  10. Dani

    Such a great recipe! I am a pastry chef and was looking for a new praline recipe to test out and this one is perfect.






  11. Chrissy

    I am Filipino married to a Texan who’s mom was a great cook. I never even had pralines until I moved to the US a few years ago. Now my husband gives me the best compliment – that my pecan pralines are even better than what his mom used to make! All thanks to this recipe!






  12. Laura

    How long do these last in an airtight container before they start to crystallize? Can you store them in the refrigerator? How long can you freeze the finished product? To defrost, do you put them in the fridge or on the counter? Sorry so many questions….

  13. Debi Heaton

    This recipe made me a little nervous because timing was so crucial but I followed the directions perfectly and the Pralines turned out perfect!






    1. Lindsay

      It can be hard to say from a distance. Assuming the ingredients were all fine, did you possibly heat the mixture over a little higher heat to speed up the process? That could cause the sugar to not have enough time to fully dissolve, leaving them gritty.

  14. Happy Life

    So delicious, I didn’t have unsalted butter so I used imperial salted and omitted the salt and they are great!






  15. Ashley

    I cannot wait to try this recipe. My Hubby loves pecan pralines. Seems easy enough! Thank you for sharing and I will let you know how this goes.

  16. Stacy

    I made these for the first time for take home gifts after my Mardi Gras luncheon. They were perfect! I am making them for the second time today…for me!! Thank you for a great recipe and for your helpful tips that made them a success!!






  17. Erin

    I’ve not made these yet but have a question regarding measurements: 2 ¼ c pecans would actually weigh closer to 255g so I’m wondering which amount listed to use, volume or weight? I want to make sure the ratio of pecan to goo is accurate!

    1. Lindsay

      Weight measurements certainly more accurate and I used the weight measurement, so that’d be most accurate in this case. I hope you enjoy them!

  18. Lauren Nemeschansky

    These are the best SOFT pralines! Just like the ones they sell at that “famous” shop named after a female relative in New Orleans. Fast and simple recipe.






  19. Shanna Dee

    Absolutely a home run! Perfectly balanced sweet, salty, nutty, tender candy that set quickly… All the elements came together beautifully. Definitely could go toe-to-toe with Savannah Candy Kitchen!






  20. Kirk

    Wow, just delete any comments that are not praising this recipe huh? I just made this and while it’s good, it is not comparable to River Sweets. Maybe you should improve the recipe if you can’t handle an honest reply.

    1. Lindsay

      Hello, Kirk. Let me explain how comment systems work. If you haven’t ever commented here before, you have to have your comments moderated before they appear on the site. This is to avoid people posting profanities, etc. You left 3 comments in the span of 30 minutes and since I had pneumonia when you commented, I haven’t been able to approve your lovely thoughts on my recipe until now. You’ll be pleased to know that they are all visible and it had nothing to do with me deleting your comments. Sorry to hear you didn’t enjoy the recipe.

  21. Wendy

    These are better than the ones at River Street Sweets! I have tried making pralines several times and it’s always been a flop. Thanks for the perfect recipe!






  22. Karen

    Going to give this recipe a try! Fingers crossed. And- as a New Orleans girl-please know it’s not ” prāy-lean” — it’s Prãh-lean. 😊

  23. Leah

    Mississippi girl here. My dad always made these and I hadn’t had them since he passed away. I was looking for a recipe that tasted like what I remembered. This recipe is PERFECT! This is exactly what I remember having – melt-in-your-mouth goodness! Great job!






    1. Lindsay

      You don’t really need to refrigerate them. They should be good for at least a week or two. You could possibly stretch them to three, but they will start to kind of crystallize over time. You can also freeze them for up to three months.

  24. Russell Colon

    I didn’t have a candy thermometer but I used an infrared thermometer,
    The mixture came up to a temperature of 278F were your temperature degrees measured in Centigrade?






    1. Jamie A

      I just quadrupled it and it seemed to work; definitely need a bigger pot though (I used an 8-quart dutch oven)

  25. Emily N.

    These were so easy and yummy! I browned the butter before adding the sugar and heavy cream. I also toasted the pecans and added a tiny hint of cinnamon. I love these!

  26. Roni

    Is there a way to make these to where the pecan halves are all separate and not in a clump with praline mixture? My father likes them all separate so he can grab a few at a time…

  27. Donna Sharp

    I thought I followed the recipe precisely, but both times making it the mixture was thin the never thicken fully. It tastes great, but would prefer they set up a lot more. Any suggestions on what I maybe doing wrong?






    1. Lindsay

      I’m sorry I missed this comment before. It sounds like the mixture either needed to cook a little longer or more likely needed to be stirred after cooking a little longer. The longer you stir them, the more they thicken.

  28. Marcia Wymer

    How long can they be stored in an airtight container? Should they be refrigerated? Can they be frozen?

    1. Lindsay

      They should be good for up to 2 weeks. You don’t need to refrigerate them. They can be frozen in an air tight container for up to 2 months.

  29. Til

    I got little light splotches. I stirred continuously. I’ve never had that before but I’ve never added baking soda. Any clue?

    1. Lindsay

      It’s the sugar trying to re-crystallize, which happens over time. You could try adding a touch of corn syrup to them to see if that helps.

  30. Kaye

    I made pralines today for the first time, following your recipe. They turned out delicious! My daughter said they were as good or better than any she has bought in Savannah before. Thanks for sharing this recipe!






  31. Jean

    I just used your praline recipe for the second time in a week. Both batches have turned out perfect. I had never made pralines before trying your recipe. I always thought it would be too complicated, time consuming, and unpredictable. Your directions were extremely helpful, and I bought a candy thermometer to use also. Thank you for sharing this recipe.

  32. Londe

    These are amazing…..we always stop into the candy stores in Savannah, GA where we live to sample the pralines. These are better!!






  33. Addie

    Today was my first attempt at making pralines. I researched so many recipes but this one sounded like everything I love about pralines. I tripled the recipe but still kept it precise. This recipe is the most buttery, creamy, most perfect praline I have ever had. I love that you use both butter and salt. There is nothing missing from this recipe. You don’t taste it and think it could use a little something else or something more. Most importantly is that I was able to make a perfect batch on my very first time ever making pralines.






  34. Catherine

    Instructions are spot on. I veganized this recipe with vegan butter and Silk whipping cream. Fabulous taste. Thanks for this recipe!






  35. Kathy Biagi

    Bravo!!! Great recipe! I haven’t made pralines in a long, long time, but was invited to a Creole Christmas, so…. Your recipe and directions looked solid and I was not disappointed! Very grateful to have found it. Love the baking soda addition. I researched a little beyond your site and decided not to skip it! The stirring time was spot on as were all of your helpful tips. The texture and flavor of these pralines are the best that I’ve ever made. They are so creamy and smooth. I did add a shy TBLS of corn syrup as I’m afraid of candy like this crystallizing, but other than that, followed pretty much to the letter. Thank you, thank you, thank you! Merry Christmas!!!






  36. Mike

    My daughter and I followed this recipe precisely, and they came out perfect the first time! Actually, we toasted the pecans lightly in the oven first, because we always toast our pecans before we do anything with them. The second time we followed your recipe, we added a tablespoon of cinnamon, and boy was that great.






  37. Andretta

    After looking up a few recipes for making pralines, I’m glad i made the right choice with this one right here! They came out perfectly on the 1st try!!






  38. Becky

    All my life I have wanted to make pralines but I didn’t because I thought it would be hard. This recipe was perfect in all that it explained. Thank you!






    1. Lindsay

      I haven’t tried it to be able to say. I know candy can be a little fussy sometimes. It would be worth a try though.

  39. Kenny

    It was the best I have ever ate. They came out creamy and delicious. They did not have a grainy taste at all. Fast and easy recipe.






  40. Tammy Wilson

    I LOVE this recipe! I have never made candy before, so I was expecting nothing spectacular.
    Wow! Very pleased.
    Incredibly easy to follow
    instructions…simple ingredients, with delectable gourmet results!!!
    Thank you for sharing!






  41. Janice

    Fantastic pralines! I grew up in Texas and this was my favorite dessert when we went out to eat at the Mexican restaurant. I now live in New England and do not find them easily






  42. Jolanta

    Please, could you tell me for how long (approximately), I should cook all that goodness? Don’t have thermometer.
    Thanks, Jolanta

  43. Keith Isaman

    A total failure! Used half & half. The end result was a crumbly blotch that ended up as candied pecans instead of pralines. I’ll stay with my tried and true recipe with evaporated milk and all brown sugar with adding baking soda at the end.






    1. Jennifer Clark

      Unfortunately half and half is not a proper substitute for heavy whipping cream. My mom worked for years to find the best praline recipe and this one is the best! I wish you’d at the very least try one time to follow this recipe the way its written. I promise you won’t be disappointed!

    1. Lindsay

      I’d do a quick search of the “soft ball stage”. You basically drop a bit of mixture into very cold water to test it.

    1. Lindsay

      They honestly keep really well and should be good for a week or two. They’re probably *best* during the first 3-4 days though.

  44. Martha Reimer

    I have been looking for a GOOD recipe for pralines and this is it! Easy to make and they are buttery, smooth, and melt in your mouth candy. So glad I found a recipe that mimics the pralines I used to buy in Charleston, SC

  45. Jill

    Just made a batch. I’m completely sold! Even though the battery on my thermometer died while stirring, and I used the cold water method, they are perfect. I think I’ll roast the pecans next time. Thank you!






  46. Nell

    I just made these for the first time and they were still slightly grainy. I reached the correct temperature so I am wondering what I did wrong? Would love some feedback. Otherwise they were great!






    1. Lindsay

      All stoves can run a little bit differently. I might try to lower the heat a little bit so that it comes to temperature more slowly and see if that helps.

  47. Patricia Dasilva

    I love theses pralines, I add a dollop of dark chocolate on top, and use mini cupcake pans, when making my family and friends love them






  48. Bill

    The first time I followed the recipe exactly but found the pralines were still a little grainy and sugary. Went from 1/8 teaspoon of baking soda to a full teaspoon and that fixed the graininess on the 2nd batch. Now, for my 3rd batch, I roasted the pecans first and used a larger proportion , 3+ cups. Overall this is an excellent and simple recipe and I thank the originator.






  49. Kelly

    I followed the recipe exactly but used half and half. They turned out perfect. I always make pralines and cream ice cream at Thanksgiving, so some of these will be used in that…. YUM






  50. Alexis

    Amazingly good! It was my first time making candy, so I adjusted expectations accordingly. I was so surprised to get a creamy praline bursting with flavor that just melts in your mouth. I will definitely be making these again. Thank you!






  51. Marietta Laurencell

    I want to put the praline top of my sweet potato casserole for Thanksgiving. Would this work for that?

  52. Peggy

    My friends are going to love this Christmas since these candies will be gifts. Great combination that I had not thought of. Video is a great help. Thanks for your time to post this terrific recipe.






  53. Angelica

    I remember having Pecan pralines when I was a child and a family friend made them and I fell in love with them. Ive been dreaming of them ever since and their is my first time having them in 18 years! They were amazing. Thank you!






  54. Jeri

    These turned out perfect for a party we are going to…I no longer have a candy thermometer, so I just cooked to soft ball stage and tested in a glass of cold water, like I have done for years when I make candy & fudge for the holidays. I also added about 2 T Steen’s cane syrup, and they are dark and delicious! I think the syrup helps to prevent crystallization.






  55. Michelle Carr

    I think that preparation is key. I researched and read recipe several times. Took me awhile to finally try this and had success first time .they taste great,it is very simple to make.thanks






  56. Sasha

    This is the best recipe I’ve tried! I’d like to make an autumn version by adding a maple element. Do you think I would alter the consistency too much if I added maple extract in addition to the vanilla extract?






    1. Lindsay

      I don’t think it would make a huge difference, but you could always leave out the vanilla and add in the maple just to be sure.

  57. Everett H. Smith

    The title is correct, these are the best Southern pralines! I was hoping it was close to store bought but assumed it would not be quite the same quality, as they have the machines, the know how, and maybe other ingredients. This recipe makes them better than store bought. I nailed them the first time, possibly because I’ve made gumbo roux, and slow boiling the sugar mix until you know it’s ready is similar. I did the double amount recipe which is very handy thank you, just select the 2x. I did the brown sugar white sugar combo, I used the butter, organic heavy cream, the baking soda, and the other ingredients as listed.
    The local store sells Pralines like these for $30 a pound, and the 2x version of this recipe makes +/- 5 pounds, so about $150 worth of delicious pralines! They are fresh, the same consistency as store bought, but tastier which I think by using organic heavy cream and grass fed cow butter mine had the extra edge here.
    My 5 year old, a tough critic, said I don’t like, them, I LOVE Them!
    thanks for the recipe, I didn’t see the video until after my son and I made these together, but the video is helpful. I give this recipes 6+ stars!
    also, this is dangerous knowledge, knowing how to make the Best pralines! However, it makes so much that I’m making them as gifts. They are easy to store, and to ship just package carefully. When our real estate clients close on a house, or our big art buyers purchase fine art, they get a package of pralines.






  58. Mic

    First time making these, super easy and so good!! Substituted heavy cream with coconut milk because that’s all I had in the pantry; weighed the sugars and used an infrared thermometer (point the laser where you’re stirring and you’ll get the internal temp) and they came out great!






    1. Lindsay

      There’s a little recipe card at the bottom of the post. If you’re having trouble finding it, there is a jump to recipe button at the top underneath the title.

  59. Suzanne

    I grew up about an hour north of New Orleans and we Louisianan’s come out of the womb cooking! Pralines were a staple y’all! I remember helping my grandma make them all of the time! I moved away, got married, had children, 25yrs later-I decide I want to make a batch but I feel rusty. This my dear is the perfect mix of ingredients and perfect instructions!! They came out just as I remember from growing up! My children had them for the first time and are now addicted! I’m glad I stumbled upon this recipe!