Easy New Orleans Praline Recipe
New Orleans praline, a local sweet, is a favorite. Sugar, cream, butter, and nuts are cooked until a certain temperature and consistency. Drop the mixture on wax paper or a non-stick surface to cool and firm.
Pralines are round or oval, flaky, sweet, and nutty. New Orleans candy and tourist shops sell them as souvenirs.
For centuries, New Orleans has enjoyed pralines. They are famous for party favors and desserts. Many families have their own hidden New Orleans praline recipes.
Best New Orleans Praline
I’m always on the lookout for tasty snacks from all over the world. On my recent trip to the exciting metropolis of New Orleans, I indulged in a praline for the first time. The combination of sweet and salty in this candy had me hooked, so I had to figure out how to create it myself.
My instructions for making New Orleans pralines, along with answers to some frequently asked questions, are ready to be shared. So tuck in!
New Orleans Praline Ingredients
The first step to making New Orleans pralines is gathering all the necessary ingredients. Here’s what you’ll need:
- 2 cups of granulated sugar
- 1 cup of heavy cream
- 1/2 cup of unsalted butter
- 2 cups of pecans, roughly chopped
- 1 tsp of vanilla extract
How To Make New Orleans Praline From Scratch?
Step 1: Prepare your workspace
Before starting to cook, it’s important to make sure you have all your ingredients measured out and ready to go. You will also need a large, heavy-bottomed pot, a candy thermometer, a wooden spoon, and a non-stick surface or wax paper to drop the pralines onto.
Step 2: Combine sugar, cream, and butter
In the large pot, combine the sugar, cream, and butter over medium heat. Stir until the sugar has dissolved and the mixture is smooth.
Step 3: Bring to a boil
Increase the heat to high and bring the mixture to a boil. Do not stir the mixture while it’s boiling, but keep a close eye on it to make sure it doesn’t burn.
Step 4: Check the temperature
Once the mixture has reached a rolling boil, attach the candy thermometer to the side of the pot and continue to boil until the mixture reaches 238°F (114°C). This will take approximately 8-10 minutes.
Step 5: Add pecans and vanilla
Remove the pot from the heat and stir in the pecans and vanilla extract. Continue to stir vigorously for approximately 2-3 minutes, until the mixture thickens and becomes creamy.
Step 6: Drop onto a non-stick surface
Using a tablespoon or cookie scoop, drop spoonfuls of the mixture onto a non-stick surface or wax paper. Let the pralines cool and harden for at least 30 minutes before enjoying.
Homemade New Orleans Praline Faq’s
What is the origin of New Orleans pralines?
New Orleans pralines have a 17th-century past. French migrants brought almonds instead of pecans to the city. Pecans became the main component in pralines as they became more available.
Can I use a different type of nut instead of pecans?
New Orleans pralines traditionally use pecans, but you can try other nuts. Almonds, walnuts, and hazelnuts are common alternatives.
How can I tell if the praline mixture has reached the correct temperature?
Using a candy thermometer is the easiest and most accurate way to tell if the mixture has reached 238°F (114°C). However, if you don’t have a thermometer, you can test the mixture by dropping a small amount
How can I make my pralines softer or harder?
If you prefer softer pralines, you can reduce the cooking time or add more cream to the mixture. If you prefer harder pralines, you can increase the cooking time or add less cream.
How To Serve Pralines
Enjoy pralines plain, they’re tasty. They make a great afternoon snack or dessert after supper.
Pralines complement your early or afternoon coffee or tea.
Mix pralines into your beloved ice cream for a decadent dessert.
Pralines can be chopped and added to brownies, cookies, and cakes for texture and taste.
Pralines are great gifts. Gift them in a pretty bag or box.
How To Store New Orleans Praline
Store pralines in an airtight jar at room temperature for two weeks. In humid climates, keep them in the fridge to avoid sticking.
Refrigerator: Pralines can be refrigerated for one month in a sealed container or resealable plastic bag. If you use cream or live in a humid area, this is crucial.
Freezer: Pralines can be frozen for six months in a sealed container or resealable bag. Let them cool before serving.
To avoid sticking or softening, keep pralines in an airtight container or resealable plastic bag.
New Orleans Praline Variations
Chocolate pralines: Add cocoa powder or melted chocolate to the recipe for a rich and indulgent twist on the classic praline.
Almond pralines: Swap out the pecans for almonds for a nuttier flavor and crunch.
Bourbon pralines: Add a splash of bourbon to the mixture for a boozy twist on the classic recipe.
Coconut pralines: Add shredded coconut to the mixture for a tropical twist on the traditional praline.
Cinnamon pralines: Add cinnamon to the mixture for a warm and spicy flavor.
Pumpkin spice pralines: Add pumpkin pie spice to the mixture for a seasonal twist on the classic recipe.
Maple pralines: Use maple syrup instead of corn syrup for a deliciously sweet and nutty flavor.
Pralines and Brittle are they the same?
Candies that are brittle are not pralines. Both brittle and pralines require sugar and almonds, but pralines also require cream and pecans.
They’re unique despite their similarity to other sweet and crunchy foods. Pralines are delicate and smooth candies.
In contrast to brittle, which is cooked to a hard crunchiness, pralines are cooked until soft and fudgy.
New Orleans Praline Recipe
Ingredients
- 2 cups of granulated sugar
- 1 cup of heavy cream
- 1/2 cup of unsalted butter
- 2 cups of pecans roughly chopped
- 1 tsp of vanilla extract
Instructions
- Before starting to cook, it’s important to make sure you have all your ingredients measured out and ready to go. You will also need a large, heavy-bottomed pot, a candy thermometer, a wooden spoon, and a non-stick surface or wax paper to drop the pralines onto.
- In the large pot, combine the sugar, cream, and butter over medium heat. Stir until the sugar has dissolved and the mixture is smooth.
- Increase the heat to high and bring the mixture to a boil. Do not stir the mixture while it’s boiling, but keep a close eye on it to make sure it doesn’t burn.
- Once the mixture has reached a rolling boil, attach the candy thermometer to the side of the pot and continue to boil until the mixture reaches 238°F (114°C). This will take approximately 8-10 minutes.
- Remove the pot from the heat and stir in the pecans and vanilla extract. Continue to stir vigorously for approximately 2-3 minutes, until the mixture thickens and becomes creamy.
- Using a tablespoon or cookie scoop, drop spoonfuls of the mixture onto a non-stick surface or wax paper. Let the pralines cool and harden for at least 30 minutes before enjoying.
I hope you enjoy this new Orleans praline recipe. If you do, please share it with your friends and leave me a comment below. I would love to hear your feedback.
