Creole Pralines are a beloved Southern confection rooted in Louisiana’s rich culinary traditions. Evolving from the French “praliné,” this American variation blends sugar, cream, butter, and pecans for a melt-in-your-mouth candy with a caramelized, nutty flavor. Unlike their European ancestors made with almonds, Creole Pralines embrace native pecans, symbolizing Southern hospitality and home-style comfort. Their glossy finish and crumbly texture make them a cherished treat during holidays and family gatherings, often cooling on buttered plates before being eagerly enjoyed.
Ingredients
- 1 cup brown sugar
- ½ cup molasses
- 1 cup cream
- 2 oz butter
- ½ tsp vanilla
- 2 cups pecan nut meats
Instructions
Step 1: Boil the Mixture
- In a heavy saucepan, combine brown sugar, molasses, cream, and butter.
- Stir constantly as it boils until it reaches the soft-ball stage (approximately 238°F / 114°C).
Step 2: Test the Mixture
- Drop a small amount into cold water; if it forms a soft ball, it’s ready.
Step 3: Add Flavor and Nuts
- Remove from heat.
- Add vanilla extract and pecan halves.
- Stir until the mixture begins to thicken and turn slightly sugary.
Step 4: Form the Pralines
- Drop by spoonfuls onto buttered pans or plates to cool and harden.
- Allow to set before serving.
Tips
- Substitute heavy cream for regular cream for a richer texture.
- Add a pinch of sea salt for salted pralines.
- Try toasted almonds or walnuts instead of pecans.
- Store in an airtight tin at room temperature for up to a week.
- For extra smoothness, beat the mixture briefly before spooning.
Transcription of the Original Recipe
Read or copy the transcription
Creole Pralines (Southern Candy) Boil a cup of brown sugar, a half cup of molasses, a cup of cream & 2 oz. of butter Stir constantly as it boils until a soft ball is formed in cold water. Add a half tsp. vanilla and pour over a pint of pecan nut meats. Stir until it begins to sugar, then drop from the tip of a spoon in small cakes on buttered pans or plates.
From Transcription to Instructions
We’re glad you’re making these Creole pralines , fun recipe. The ingredient amounts are unchanged (the original’s “pint” of pecans matches the website’s 2 cups). The current instructions add helpful specifics: use a heavy saucepan, boil to the soft‑ball stage (about 238°F / 114°C) or test in cold water, then remove from heat before adding the vanilla and pecans. It also tells you to stir until it begins to sugar and drop spoonfuls on buttered pans to set. The original’s “pour over” line was a bit unclear, so the new steps simply make that easier to follow.
Nutrition
Serving: 1pralineCalories: 190kcalCarbohydrates: 23gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 35mgPotassium: 100mgFiber: 1gSugar: 22gVitamin A: 80IUCalcium: 30mgIron: 0.5mg
