Pecan Pralines

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Sweet, creamy, rich and loaded with pecans, these Pecan Pralines are Southern favorite…

Rich, Creamy Pecan Pralines - ZagLeft

Hello!  And welcome to the new home of ZagLeft!  Isn’t it lovely?!  Thanks to my super talented husband EJ, we now have this fabulous space to call our own.  And I couldn’t be more excited and thrilled!  It feels so good to have our site look so clean and fresh.  I hope you like our new look too!

Please take some time to look around the place.  We’re still process of tidying things up but for the most part, the site is finished. If you can’t find something, just let me know!

Pecan Pralines for Pecan Praline Cookies - ZagLeft

Besides the actual look of the blog, not a lot has changed.  Our goal was to streamline and simplify and that’s exactly what we’ve done!  The site is easier to navigate and easier to locate recipes.

One of the most exciting new features we have is an easier way for you to stay updated with what’s going on at ZagLeft.  We’d love to have you subscribe to our occasional updates via email so you can get the most current and up to date news!  We’ve now got two email newsletters, one just for College Student Meals and one for Family Recipes, Wine Reviews and general posts.  You can subscribe to one or the other or both!  You can find it on the right side of the blog in the big green box.

Pecan Pralines - ZagLeft

And now, my friends…a recipe I’ve been dying to share for a while, Southern Pecan Pralines.  It’s one of those recipes that surprises you because they’re so easy to make and once you learn how, you’ll be making pralines for every occasion.

Now, how do you pronounce pralines…praa-leenes…..or…..pray-leens?

Pecan Pralines Recipe from ZagLeft

Being a Louisiana girl, it was sacrilegious to pronounce them any other way than praa-leens.  In fact, we could spot a Northerner a mile away if we heard them pronounced the other way.

Sweet, creamy, rich and loaded with pecans, these decadent desserts I was fortunate to be able to enjoy any time I wanted.  Yes, growing up in New Orleans, I became a little spoiled when it came to good food.  As you can imagine, spicy red beans and rice served traditionally every Monday, King Cakes during Mardi Gras season and Muffulettas were all standard fare.  Having lived away from Louisiana for the last 20 years, I find I miss not only the sights and sounds of the Crescent City, but I long for the international flavors that are so unique to the city as well.

When I was little, my family and I would go into the French Quarter on the weekends.  We would walk up and down the French Market.  My mom would shop the produce stands that lined the street, we would watch the ladies stirring their big copper pots of sugar, butter and milk making pralines and we would patiently wait for samples. And no stop to the Quarter would be complete without a stop at Central Grocery for my mother’s favorite Olive Salad.

Lots of wonderful memories…

A few recipes I’ve taken with me to Texas that totally remind me of New Orleans.  Besides the above mentioned recipes, I’ve also got perhaps my favorite, these Pecan Pralines.

Pecan Pralines : ZagLeft

If you’ve never had a praline before, you are certainly in for a treat.  These delightful candies are a simple mixture of brown sugar, granulated sugar, milk, butter, vanilla and pecans cooked in a large pot.  They can be made in minutes and are simply heavenly.

Southern Pecan Pralines from Zagleft - ingredients

Before you start, here are a few important pieces of advice…

*  Have all of your ingredients handy before you start making the pralines – Once you start the process of making pralines, it goes quickly and there’s no time to search for an ingredient.  Have everything pre-measured and at your fingertips.

*  Use a large, heavy pot.

*  Keep a kettle of hot water nearby – I’ll explain later…

*  You’ll need a candy thermometer and the suggested tempertaure for the syrup should be around 238-240 degrees.  But I have to tell you that my candy thermometer never gets above 230 degrees when I make pralines.  I have to go by sight.  I let the syrup go up as high as it will go (230 degrees) and let the syrup boil for about 3 minutes.  It becomes thicker and at that point, I remove the pot from the stove, stir until it thickens and very quickly spoon and drop the pralines onto parchment paper.

*  Work quickly, as soon as the syrup thickens it will become hard.

*  The mixture is extremely hot and candy burns are especially painful.  Take care when stirring and make sure you place the parchment paper on a cutting board to protect your counters.

*  If you’d like to make Chocolate Pralines, add 1/2 cup of chocolate chips to the pot when you’re adding the other ingredients – simple as that…

Okay, remember I mentioned to keep a kettle of hot water nearby?  Here’s why…

Making pralines can be tricky.  It’s all about timing and sometimes you might leave the syrup cooking a little longer than you should and the mixture hardens too quickly and looks like a cakey mess.  Don’t worry and certainly don’t throw it away.  This is where the hot water comes in handy.  Add 1 to 2 tablespoons of hot water at a time to the praline mixture and stir vigorously.  The hot water will “thin”out the praline mixture and enable you to get the consistency you should have.  It’s like giving the hardened pralines a second chance.

See the difference?  Before adding the water…

Pecan Pralines from ZagLeft

After adding 1 to 2 tablespoons of hot water…

Pecan Pralines - ZagLeft

Pralines will keep in an airtight container for several days although they’re best within the first 24 hours.

Print Recipe
5 from 1 vote

Pecan Pralines

Sweet, creamy, rich and loaded with pecans, these Pecan Pralines are Southern favorite...
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dessert
Servings: 15 pralines
Author: Joanie Zisk


  • 1 1/2 cups granulated sugar
  • 3/4 cup brown sugar, packed
  • 1/2 cup whole milk
  • 6 tablespoons salted butter
  • 1 1/2 cup pecans, roughly chopped
  • 1 teaspoon vanilla extract


  • Combine the sugars, milk and butter in a large pot and cook over a medium-high heat, stirring occasionally.
  • When the mixture comes to a boil, start stirring constantly. Add the pecans. Let it boil for 3 minutes, until the syrup registers 238-240 degrees F on a candy thermometer.
  • Remove the pan from the heat, stir in the vanilla and keep stirring. The syrup will become creamy and cloudy and will start to thicken.
  • Drop by spoonfuls onto parchment paper. Let cool.


To make chocolate pralines - Add 1/2 cup chocolate chips with all the ingredients in the pot.

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Flourless Peanut Butter Chocolate Chip Cookies

Fig Thumbprint Cookies

6 thoughts on “Pecan Pralines”

  1. I love pralines! My supposedly non-sweet loving husband can never get enough of these, and I swear they are the sweetest “cookies” I make! My method is a bit different, but the end result looks just as awesome as yours!

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