Creole Pralines
Indulge in the sweet, nutty decadence of homemade Creole Pralines, a classic Southern confection that’s perfect for satisfying your sweet tooth or sharing as a thoughtful homemade gift. Made with rich heavy cream, a blend of granulated and light brown sugars, buttery goodness, and crunchy toasted pecans, these melt-in-your-mouth candies capture the essence of Louisiana’s culinary charm. The recipe combines simple pantry staples and a touch of vanilla for a creamy, caramel-like flavor, all cooked to perfection at the soft ball stage for that iconic smooth yet crumbly texture. With just 10 minutes of prep time and straightforward instructions, these pralines are an achievable treat for candy-making beginners and experts alike. Serve them as a dessert, package them for a festive occasion, or enjoy them with a steaming cup of coffee for an authentic taste of the South!
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 1 cup Light brown sugar
- 0.5 cup Heavy cream
- 4 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1.5 cups Pecans
Instructions
Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
In a medium, heavy-bottomed saucepan, combine granulated sugar, light brown sugar, and heavy cream. Stir to mix well.
Add the unsalted butter to the saucepan and place it over medium heat. Stir occasionally as the butter melts and the mixture begins to bubble.
Attach a candy thermometer to the saucepan and allow the mixture to cook, stirring occasionally, until it reaches 240°F (soft ball stage). This should take about 10 minutes.
Once the mixture reaches the correct temperature, remove the saucepan from the heat and stir in the vanilla extract and pecans.
Working quickly, use a spoon to drop heaping portions of the mixture onto the prepared baking sheet, forming small mounds.
Let the pralines cool and harden at room temperature for at least 30 minutes.
Once set, remove the pralines from the parchment paper or baking mat and store them in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.0 g | 251% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 32.4 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 98 mg | 4% | |
| Total Carbohydrate | 421.4 g | 153% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 406.5 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
