Louisiana Caramel Pralines Recipe

Name: Louisiana Caramel Pralines
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 1 or more
Ingredients: Granulated Sugar; Evaporated Milk; 1 teaspoon vanilla extract; 1 cup pecan halves; 1/2 cup (1 stick) unsalted butter

Indulge in the rich, buttery goodness of authentic Louisiana Caramel Pralines! This treasured recipe, adapted from the Junior League of Baton Rouge's *River Road Recipes* cookbook, delivers the true taste of Louisiana. Mrs. C. E. Phillips' original recipe (with a little guesswork on timing) ensures a melt-in-your-mouth praline experience. Create perfectly sized treats for sharing or enjoying all to yourself! This isn't just a recipe; it's a taste of history.

Prep Time 15 mins

Cook Time 25 mins

Calories 132.3 kcal

Protein 2g

Rating 3.8 (4 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Louisiana Caramel Pralines

Granulated Sugar
Evaporated Milk
1 teaspoon vanilla extract
1 cup pecan halves
1/2 cup (1 stick) unsalted butter

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How to Make Louisiana Caramel Pralines

In a large saucepan, combine 2 cups granulated sugar and 1 cup heavy cream. Cook over medium heat, stirring frequently.
In a separate saucepan, melt 1 cup granulated sugar over low heat, stirring constantly until completely melted and smooth.
Slowly pour the melted sugar into the boiling cream and sugar mixture, stirring constantly to prevent scorching.
Continue cooking over medium heat, stirring constantly, until the mixture reaches the firm-ball stage (245°F on a candy thermometer). This means when a small amount is dropped into a glass of ice water, it forms a firm ball that holds its shape.
Remove from heat and immediately stir in 1 teaspoon vanilla extract, 1 cup pecan halves, and 1/2 cup (1 stick) unsalted butter.
Stir vigorously until the mixture begins to thicken and lose its glossy shine.
Using a lightly greased spoon or a small cookie scoop, drop spoonfuls of the praline mixture onto a lightly greased baking sheet or silicone baking mat. Avoid using waxed paper as it may stick.
Let the pralines cool completely before serving. Store in an airtight container at room temperature.