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Pecan pralines on parchment paper.

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


Units Scale
  • 2 cups sugar
  • 3/4 teaspoon baking soda
  • pinch of salt
  • 1 cup canned evaporated milk
  • 1 1/2 tablespoons butter
  • 1 teaspoon vanilla
  • 2 cups pecans halves


  1. Put sugar, baking soda, salt, and milk (shake the can well before opening) in a heavy saucepan.
  2. Stir the milk mixture and cook over medium to medium-low heat with a constant stir.
  3. Cook until the candy darkens and reaches the soft-ball stage, between 235° and 245° F on the candy thermometer.
  4. Take the pot off the heat and add the butter and vanilla to the pralines.
  5. Beat by hand with a spoon for a few minutes, then add pecans to beat until it feels a bit firmer.
  6. Drop pralines onto waxed paper using a tablespoon and let set until they harden and cool completely.  


  • 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.
  • Author: Louisiana Woman
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: Sweets, desserts
  • Method: Boil
  • Cuisine: Cajun

Keywords: Pecan Pralines

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