My Maw Maw Noelie's Pecan pralines are a favorite Cajun treat made with white sugar, evaporated milk, and pecans. This homemade candy is creamy, fudge-like, and melt-in-your-mouth good.
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The Sweetest Tradition
Noelie Trahan was my mama's mama, and she taught us how to make homemade pecan pralines, which was her specialty.
These easy pecan pralines are a tradition in our southern Louisiana home during the holiday season.
Maw Maw had a large fruit orchard where we helped pick pecans every fall. I recall large flour sacks filled with nuts covering the washhouse floor for drying. The bags would be turned several times until the nuts were dry enough to separate from the shell when peeled easily.
There was always a plentiful harvest of pecans for baking and making her pecan pralines recipe. I can't remember a holiday without that classic pecan candy. This recipe isn't complicated, but there is a tricky part. It's in knowing when to remove the candy from the heat before adding the pecans.
Another one of her signature recipes is Maw Maw's Fresh Apple Cake. It's best made with pecans.
And for more Cajun-inspired recipes, check out 24 Mardi Gras Food Recipes.
For another pecan candy that is super-easy to make, try Easy Graham Cracker Oven Toffee (5 ingredients). It's a quick treat with a homemade toffee taste!
Ingredients
The pecans keep their crispiness surrounded by these candied ingredients.
- White sugar - is essential for candy making.
- Baking soda - foams as the candy cooks and keeps the pecan praline candy tender.
- Salt - to accentuate all of the other flavors.
- Evaporated milk - is perfect for making candy recipes because it can be cooked at a higher temperature without curdling.
- Salted butter - adds an essential flavor to the creamy consistency.
- Vanilla extract - the flavor compliments the caramel flavor.
- Pecan halves - this crunchy nut flavor is unique to this creamy southern candy.
See the recipe card below for specific ingredient amounts and their nutrition facts.
Instructions
This praline recipe isn't complicated, but there is a tricky part. It's about when to remove the candy from the heat before adding the pecans.
- Put sugar, baking soda, salt, and milk into a large, heavy saucepan like a Dutch oven.
- Stir ingredients together with a wooden spoon and cook over medium heat with a constant stir, making sure the sugar doesn't crystalize on the side of the pot, making grainy pralines.
- Cook until the candy darkens and measures between 235 and 245 degrees f, or 112 degrees c, on a good candy thermometer; this is the soft-ball stage.
- Remove the pot from the heat and add the butter and vanilla to the pralines.
- Beat the candy mixture by hand with the spoon for a few minutes until it thickens, then add the crunchy pecans, continuing to beat until it feels a bit firmer.
- Drop pralines onto wax paper or parchment paper using two tablespoons, one to scoop the candy and one to scrape the candy from the spoon, and let the pralines set until they firm up and cool completely.
- Scrape the bottom of the pan with a rubber spatula to get every bit; lick the spatula or reserve for ice cream. Yum!
HINT: If the weather is humid, you may need to allow the candy to cook just past the soft-ball stage before removing it from the heat source.
Storage
Keep in an airtight container in a cool, dry place.
Top Tip
I usually skip the thermometer and take a cup of ice-cold water, spoon a little of the praline mixture into the cup, and then gather the candy together with my fingers. If the candy spreads apart, then it isn't ready. If the candy gathers together easily into a ball, then it's ready. This is the soft-ball stage.
FAQ
Yes! Our secretary at work has nut allergies, so I've learned to make the first few pralines without the pecans. It's an easy fix so everyone can enjoy the soft caramel taste of the praline candy.
Sugar, baking soda, salt, evaporated milk, butter, vanilla extract, and pecans.
The candy results come from cooking sugar and milk until it reaches the soft-ball stage before stirring in pecans. Then, the candy is dropped on parchment paper by spoonfuls to let cool and set before eating.
No, because Noelie's recipe calls for canned, evaporated milk. The canned milk doesn't curdle when cooked at high temperatures and helps in having the ingredients in my pantry ready for a batch at any time.
I treasure my Maw Maw Noelie and her Pecan Praline recipe. It's a gift from her to our family that I continue to use, making happy memories with friends and family.
I hope you make gifts of time spent in the kitchen with your loved ones throughout the year, even if it's just sharing a cup of coffee and a conversation.
Related
Paired
Noelie's Pecan Pralines
My Maw Maw's recipe for this classic Cajun candy of nutty creaminess is easy to make and so delicious, especially for the holidays.
- Total Time: 45 minutes
- Yield: 24 pralines 1x
Ingredients
- 2 cups sugar
- ¾ teaspoon baking soda
- pinch of salt
- 1 cup canned evaporated milk
- 1 ½ tablespoons butter
- 1 teaspoon vanilla
- 2 cups pecans halves
Instructions
- Put sugar, baking soda, salt, and milk (shake the can well before opening) in a heavy saucepan.
- Stir the milk mixture and cook over medium to medium-low heat with a constant stir.
- Cook until the candy darkens and reaches the soft-ball stage, between 235° and 245° F on the candy thermometer.
- Take the pot off the heat and add the butter and vanilla to the pralines.
- Beat by hand with a spoon for a few minutes, then add pecans to beat until it feels a bit firmer.
- Drop pralines onto waxed paper using a tablespoon and let set until they harden and cool completely.
Notes
- Be sure to shake canned milk well before opening.
- Instead of using a candy thermometer, you can test to see if the pralines have reached the soft-ball stage by placing a few drops of the mixture into an ice-cold cup of water. Use your fingers to form the praline mixture into a ball. If it has reached the appropriate stage, it will develop into a ball but will turn flat after it is taken out of the cold water.
- Cold, dry weather will help yield the best results for pralines. If the weather is humid, you may need to cook the pralines a little longer.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Sweets, desserts
- Method: Boil
- Cuisine: Cajun
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Have a nice day!
“I will honor Christmas in my heart, and try to keep it all the year.” - Charles Dickens
Donna Dyson says
Yes, they were "melt in your mouth" good!!!! Thank you for sharing your Ma Ma's recipe!!
Lisa's Everyday Life says
LOVE THEM
Roberta Richard says
I bet they do melt in your mouth...I have never ever tried to make pralines....but I think I want to try these, thanks for explaining the soft ball stage, lol...I use to see Mom drop a test in cold water...but never asked...lol, Merry Christmas to you and your family! Can't wait to see what you have in store for us next year! and Happy New Year!
Louisiana Woman says
They do melt in your mouth. I hope you do get to make these. Merry Christmas to you, too! I'm looking forward to a great new year also!