BEST Louisiana Pralines Recipe (2024)

FAQs

Why won't my pralines get hard? ›

The simple answer is that there is too much moisture in your candy. One or more factors could be contributing to this problem. In hard candy making, it is important to cook all the water out of the sugar/corn syrup/water mixture.

Nut

Syrup

What are Pralines? A signature sweet of New Orleans, Pralines are unique candied treats adored by natives and visitors alike. Described as the nuttier cousin to fudge and known to melt in your mouth, pralines come in many shapes, sizes, colors and flavors.

Pralines are a type of confection made with sugar, butter, milk, and pecans. They are sweet, butter, and creamy with a fudgy texture that practically melts in your mouth.

A little crystallization in pralines is inevitable but adding a bit of corn syrup can help keep crystals from forming. In this recipe I also butter the sides of the pot and only stir before the sugar comes to a boil. After the candy reaches soft-ball stage, it is left to cool for 10 minutes without agitation.

The process of turning sugar into a hard, smooth, transparent confection involves heating a sugar/corn syrup/water solution to 300 – 310° F. {150 - 155° C.}, or what is known as the hard crack stage of sugar. The use of a candy thermometer is not essential, but highly recommended and accuracy is critical.

Why are there white spots on my pralines? The white spots are a natural process called crystallization.

Pralines are a much-appreciated festive treat, but come to think of it, they're simply delicious at any time of the year. When your pralines turn white, you are seeing the recrystallization of sugar. And you are right that honey does technically slow down the rate at which crystals form in candy.

Pralines will keep well for 1 or 2 weeks at room temperature. After that, the sugar will begin to crystallize and the candy will get harder and gritty. To ensure they stay fresh, proper storage is key. Pack them in an airtight container as soon as the candy hardens and use parchment or wax paper to separate layers.

In Louisiana, especially New Orleans, the name praline applies to candies made with pecans in a coating of brown sugar sold by Creole women known as pralinières. Even before the Civil War and Emancipation, pralines were an early entrepreneurial vehicle for free women of color in New Orleans.

What is the history of the Louisiana praline? ›

The French settlers in Louisiana brought the praline tradition with them. African-American cooks working in the French colonists' kitchens transformed the sugared-almond praline. Because of their abundance, pecans replaced almonds and milk was added. The final product was a sweet, creamy patty filled with pecans.

Loretta's New Orleans Authentic Pralines

Loretta's are the best pralines. They are sweet, the pecans are huge, and they have the perfect texture that rides a line between lusciously creamy and pleasantly grainy.

Since 1996, New Orleans Famous Praline (Praw-leen) Company has been selling the Traditional Creole Candy known as pralines. New Orleans locals and visitors from around the globe buy this tasty treat because of its sweet flavor and unique texture.

Avoid The Humidity

Plan to make your pralines on a cool, dry day. If it's humid or rainy, as it was the first time I made pralines, the candy might end up with a more sugary, grainy texture.

If your candied coating isn't hardening, the candying mixture did not reach a high enough temperature. Allow your candying mixture to cook until it bubbles, thickens, and turns a rich golden color, sort of like caramel. Then, quickly turn off the heat so it doesn't burn.

When the weather is hot or humid, it may take longer for the candy to cool, or it can absorb excess moisture from the air, which might cause the sugar to crystallize or the texture to soften instead of becoming hard and crisp.

235° F–240° F

At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. Fudge , pralines, and fondant are made by cooking ingredients to the soft-ball stage.

Sometimes, as syrup boils, sugar starts to form back into crystals, which turn hard and cloudy. Crystallisation can be caused by stirring, or a grain of something other than sugar getting into the pan, or often just bad luck.