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Pecan Pralines are a favorite treat when we visit New Orleans. Sweet caramel paired with butterscotch flavor, tossed in crunchy pecans for perfect texture!
Featured with this recipe
Pecan Pralines have had my heart ever since our last visit to New Orleans, Louisiana. When walking around the city, you can find pralines almost everywhere you turn; they’re such a popular treat. I couldn’t decide which was my favorite, the patties, the coated pecans, or the pralines and cream sundae, so I decided to make all three! Here’s how to create the perfect praline recipe so you can use them in all sorts of delightful dishes.
Ingredients in Pecan Pralines
These little no bake Southern treats may seem complicated but they’re actually super easy to make. Keep the oven off and just use the stove top. Simple ingredients for a simple yet delicious southern pecan praline recipe. Here’s what you need:
- Heavy Cream – one cup of heavy whipping cream of your favorite brand.
- White Sugar – one cup of regular white, granulated sugar.
- Brown Sugar – one cup packed brown sugar. You can use light or dark brown sugar for this recipe.
- Butter – two tablespoons unsalted butter
- Pecan Halves – one and a half cups pecans. I like to buy a huge bag at Costco and keep them in the freezer for snacking and baking.
- Salt – just a pinch, or about an eighth of a teaspoon.
- Maple flavoring – I like to use Mapeline maple flavoring, just a quarter teaspoon. Find it on Amazon or at your regular grocery store.
Praline Patties vs. Praline Coated Pecans
Is there actually a difference between pecan pralines and praline pecans? Turns out, yes! Southern pecan pralines are shaped into a patty with pecans and a sugar, butter and heavy cream mixture, as outlined below in the recipe card. Praline pecans are individual pecan nuts coated with praline flavors. The great news is you can make both of these delectable treats with this same recipe:
- For Pecan Praline Patties: Spoon out your pecan and sugar mixture onto waxed paper and allow it to cool in patties. See the recipe card below for detailed instructions. It’s best to use about a tablespoon for each patty.
- For Praline Coated Pecans: After the mixture is completed, separate the nuts in a single layer on a cookie sheet to make praline coated pecans.
Getting the Right Texture
To make sure the pecan pralines are just the right texture and consistency, here are some simple steps to take:
- First, use a wooden spoon or spatula to stir together the cream with the sugars in a medium saucepan until the sugars completely dissolve. Then turn it up to medium heat.
- Next, bring the mixture to a boil and cook until the mixture reaches the soft ball stage, or 225 degrees using a candy thermometer.
- Then, add the butter, nuts and salt, and continue to stir until the mixture reaches 235 degrees, then remove the pan from the heat. Keep stirring as the mixture starts to cool. It will thicken as it cools.
- Finally, add the Mapeline maple flavoring and then spoon out onto some parchment paper or a parchment lined baking sheet to make the patties. Or you can spoon out individual pecans to make praline coated pecans. Arrange in single layers while they cool. Then you can stack them to store.
Pralines and Cream Sundae
When we had dinner at our favorite New Orleans restaurant, Commander’s Palace, I knew I had to try their pralines and cream sundae! It did not disappoint. I kept digging out more and more praline coated pecans that were swimming in a yummy caramel sauce.
To replicate this delicious sundae, do the following:
- Add some praline coated pecans to the bottom of your bowl and drizzle them with caramel sauce. (I like the Mrs. Richardsons Butterscotch Caramel, so good!)
- Top with your favorite vanilla ice cream (I’m partial to Tillamook Homestyle Vanilla because it’s so creamy).
- Add a few more pecans to the top and drizzle on more caramel.
- Then add some whipped cream to the top.
- Enjoy the best sundae ever!
Can Pecan Pralines be Dipped in Chocolate?
For an extra decadent treat, dip prepared pecan praline patties in melted chocolate chips or fudge. Here’s how:
- Once the pecan pralines have cooled and hardened, melt semisweet chocolate chips or chocolate squares in either the microwave or on the stove top. Just make sure to stir well to ensure perfectly even melting.
- Hold a praline patty by the bottom and dip into the melted chocolate, then let any excess chocolate drip off.
- Allow the dipped pralines to cool on a parchment-lined baking sheet. You can also stick the pan in the fridge for a few minutes until the chocolate has hardened.
- Store them in a cool, dry place. They’ll stay nice and fresh for up to a week.
Frequently Asked Questions about Pecan Pralines
Yes! Use walnuts, almonds, hazelnuts, peanuts or any nut you have on hand.
The best way to store these delicious nuts is at room temperature in an airtight container. Or keep them in the freezer; they’ll stay nice and crispy. Avoid keeping them in the refrigerator, as the humidity can cause them to lose crispiness.
When making any kind of candy, temperature is key to getting the perfect consistency and texture. Use a candy thermometer to make sure it’s at the right temperature.
READ MORE: 25+ Christmas Treats and Dessert Ideas
More New Orleans Favorites
New Orleans has the best food. Our trips there have revolved around trying all the yummy Cajun and Creole dishes. It makes me hungry just thinking about it. Be sure to try the Po Boys and Beignets!
- New Orleans Beignets
- Creamy Cajun Shrimp Pasta
- Mint Juleps
- Cajun Chicken Po’ Boys
- Cajun Butter Shrimp
- Jambalaya
- Cajun Style Grill Foil Packets
- One Pot Jambalaya Pasta
- Crock Pot Red Beans and Rice
- Shrimp Po Boys with Creamy Cajun Sauce
- Shrimp and Grits
How to Make Pecan Pralines
Pecan Pralines
Ingredients
- 1 cup heavy cream
- 1 cup sugar
- 1 cup brown sugar
- 2 tablespoons butter
- 1 1/2 cups pecan halves
- 1/8 teaspoon salt
- 1/4 teaspoon mapeline maple flavoring
Instructions
- In a medium saucepan, stir together the cream with the sugars then place over medium low heat. Stir constantly until the sugars completely dissolve, then turn the heat up to medium.
- Bring the mix to a boil and cook until the mixture reaches 225 degrees on a candy thermometer.
- Add the butter, pecans, and salt, and continue to cook until the mix reaches 235 then immediately take the pan off the heat.
- Keep stirring to help the mixture start to cool, as it cools it will start to thicken.
- When it starts to thicken, add the Mapeline and spoon out large spoonfuls onto some parchment paper to make praline patties, or spoon out individual pecans to make praline coated pecans.
Notes
- For Pecan Praline Patties: Spoon out your pecan and sugar mixture onto waxed paper and allow it to cool in patties. See the recipe card below for detailed instructions. It’s best to use about a tablespoon for each patty.
- For Praline Coated Pecans: After the mixture is completed, separate the nuts in a single layer on a cookie sheet to make praline coated pecans.
- You can also dip pecan praline patties in melted chocolate, then allow to cool.
These are seriously the BEST pecan pralines I have tried. So good! Everyone who tried them loved them! Thank you for continuing to share your awesome recipes!
This is really good!! Everyone at my house really loved it!
Wow this looks so decadent an absolutely delicious I can’t wait to try all the ways!
You had me at praline! I love the creamy caramel-y flavor on anything. The sundae is delicious!