This post may contain affiliate links. Please read our disclosure policy.
Searching for the ultimate sweet treat that combines buttery richness, nutty crunch, and melt-in-your-mouth goodness? Look no further than this Easy Praline Recipe that makes a small batch of traditional pralines. With just a handful of ingredients and 20 minutes of your time, you’ll have a batch of these irresistible candies ready to enjoy or share.
If you’re on the hunt for more small batch candy recipes, be sure to check out our selections including Peanut Butter Fudge, Peppermint Bark, Chocolate Truffles, and Chocolate Candy Clusters!
Why You’ll Love This Praline Recipe
- Authenticity: I grew up in New Orleans, and this small batch praline recipe is a modified version of the Pecan Praline recipe I’ve been using for years. You’re getting a tried-and-true, traditional Louisiana praline experience.
- Quick and Easy: With a prep and cook time of just 20 minutes, these pralines are the perfect last-minute treat.
- Minimal Ingredients: You only need six simple ingredients to make these delectable candies.
- Versatility: Perfect for gifting, holiday celebrations, or just satisfying that sweet tooth.
- Scales Beautifully: Whether you’re cooking for one or a crowd, this recipe easily doubles to meet your needs.
What Are Pralines?
Pralines are a Southern delicacy with roots in Louisiana and French cuisine. They’re a luscious blend of sugars, milk, butter, and pecans and have a unique, melt-in-your-mouth texture. Once you taste one, you’ll understand why they’ve been a beloved sweet in the South for generations.
Ingredients
- Granulated Sugar: Provides sweetness.
- Brown Sugar: Adds depth and a caramel undertone. If you don’t have brown sugar, consider using our brown sugar recipe to make a small batch.
- Whole Milk: Gives the pralines their creamy texture. I prefer using whole milk but you can use 2% milk instead. I do not recommend using skim milk.
- Butter: Adds richness to the candy.
- Pecans: The star of the dish, providing crunch and nutty flavor. I like the pecans roughly chopped, but you can leave them whole or chop them finely. Feel free to leave the pecans out if you want to make nut-free pralines. If you have leftover pecans, consider using them in our mini Pecan Pie or in a small batch of Butter Pecan Granola!
- Vanilla: Elevates all the flavors, rounding out the sweetness.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
How To Make Pralines
These step-by-step photos and instructions help you visualize how to make a small batch of pralines. See the recipe box below for ingredient amounts and full recipe instructions.
- Combine the sugars, milk, and butter in a 2-quart saucepan and cook over a medium-high heat, stirring occasionally.
- When the mixture comes to a boil, add the pecans and start stirring constantly. Let the syrup boil for 3 minutes, until the syrup registers 238-240 degrees F on a candy thermometer.
- Remove the pan from the heat, add the vanilla.
- Continue to stir constantly. The syrup will become creamy and cloudy.
- As you stir, you will notice the syrup thicken. “Listen to your pot”, when you start to hear the the sugar crystals scraping the sides of the pot and you feel the syrup get grainy, the pralines are ready.
- Drop by spoonfuls onto parchment paper. Let cool.
Expert Tips
- Prep Ahead: Before you even turn on the stove, make sure all your ingredients are measured and within easy reach. Praline-making is a fast process, and you don’t want to be scrambling for that last ingredient.
- Follow the Recipe: Stick to the ingredient ratios and steps detailed in the recipe. Deviating can result in pralines that are too soft, too hard, or just not quite right.
- Choose the Right Saucepan: A medium, heavy-duty 2-quart saucepan is ideal for praline-making. Its size and build ensure even heat distribution.
- Hot Water Trick: Keep a kettle of hot water nearby. If your praline mixture hardens too quickly, a tablespoon of hot water can bring it back to the desired consistency. Just add and stir vigorously.
- Be Speedy: Once the praline syrup starts to thicken, work quickly to form your pralines, as the mixture will harden in no time.
- Safety First: The praline mixture gets incredibly hot, so exercise caution while stirring. Use a cutting board under your parchment paper to protect your countertops from potential burns.
Serving Suggestions
Looking for creative ways to enjoy or share these scrumptious pecan pralines? We’ve got some delightful suggestions that go beyond just savoring them straight from the parchment paper.
- Gift-Worthy Presentation: Pecan pralines make wonderful gifts for friends and family. For a charming presentation, wrap each praline in clear, thick plastic and secure it with a festive ribbon. Alternatively, you can place them in decorative glass jars for that extra special touch.
- Ice Cream Topping: Elevate your bowl of vanilla ice cream by crumbling a few pralines over the top. The crunchiness and sweetness of the pralines make for a tantalizing contrast with creamy ice cream.
- Praline Parfait: Layer crumbled pralines with your favorite yogurt and fruit for an indulgent parfait. The pralines add a touch of Southern charm and a delightful crunch to every spoonful.
- Coffee Companion: A praline on the saucer can transform your morning cup of joe into a café-level experience. The sweet and nutty flavor pairs exceptionally well with coffee, adding a nuanced taste profile that will make your mornings more luxurious.
- Salad Sprinkle: Think outside the dessert box by crumbling pralines over a mixed greens salad. The sugary pecan bits will add an unexpected but delicious crunch and flavor, making for a truly gourmet salad.
Frequently Asked Questions
Homemade pralines can be stored in an airtight container for up to a week, but they are most flavorful within the first 24 hours.
To indulge in chocolate pralines, simply add 1/4 cup of chocolate chips along with the sugars, milk, and butter. Proceed with the rest of the recipe as usual.
Absolutely! You can easily omit the pecans to create a nut-free version of these delicious pralines.
While you can make pralines without a candy thermometer, having one is a game-changer for precision. Aim for a syrup temperature between 235°F and 238°F for optimal results. If you opt to go without a thermometer, you’ll need to boil the syrup for approximately 3 minutes, making sure to stir continuously.
Must-Try Small Batch New Orleans Recipes: Savor The Essence Of The Big Easy
Whether you’re reminiscing about a magical trip to New Orleans or simply craving a taste of the Crescent City’s iconic culinary landscape, this list of recipes will transport your taste buds straight to the heart of NOLA. Each of these recipes has been carefully tailored for small batch cooking, making it easier for you to indulge in Southern flavors any day of the week.
- Bread Pudding with Whiskey Sauce
- Crawfish Beignets
- Jambalaya
- King Cake
- Gumbo
- Muffuletta
- Shrimp Étouffée
- Crawfish Pasta
- Bananas Foster
- Shrimp Creole
- Chicken Gumbo
Now, you don’t have to wait for Mardi Gras to immerse yourself in the deliciousness that is New Orleans cuisine. With these small batch recipes, a flavorful journey to the South is right at your fingertips.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this praline recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Pralines
Equipment
- Candy thermometer
Ingredients
- ¾ cup granulated sugar
- 6 tablespoons brown sugar
- ¼ cup whole milk (you may also use 2% milk)
- 3 tablespoons salted butter
- ¾ cup pecans , rough chopped
- ½ teaspoon vanilla extract
Instructions
- Combine the sugars, milk and butter in a medium-sized pot and cook over a medium-high heat, stirring occasionally.
- When the mixture comes to a boil, add the pecans and start stirring constantly. Let the syrup boil for 3 minutes, until the syrup registers 238-240° F on a candy thermometer.
- Remove the pan from the heat, add the vanilla.
- Continue to stir constantly. The syrup will become creamy and cloudy. As you stir, you will notice the syrup thicken. When you start to feel the syrup get grainy, the pralines are ready.
- Working quickly, drop by spoonfuls onto parchment paper. Let cool for at least 10 minutes before eating.
Notes
- Prep Ahead: Before you even turn on the stove, make sure all your ingredients are measured and within easy reach. Praline-making is a fast process, and you don’t want to be scrambling for that last ingredient.
- Follow the Recipe: Stick to the ingredient ratios and steps detailed in the recipe. Deviating can result in pralines that are too soft, too hard, or just not quite right.
- Choose the Right Saucepan: A medium, heavy-duty 2-quart saucepan is ideal for praline-making. Its size and build ensure even heat distribution.
- Hot Water Trick: Keep a kettle of hot water nearby. If your praline mixture hardens too quickly, a tablespoon of hot water can bring it back to the desired consistency. Just add and stir vigorously.
- Be Speedy: Once the praline syrup starts to thicken, work quickly to form your pralines, as the mixture will harden in no time.
- Safety First: The praline mixture gets incredibly hot, so exercise caution while stirring. Use a cutting board under your parchment paper to protect your countertops from potential burns.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These were fantastic, Joanie! It’s 1:00 in the morning and my husband will be home from work shortly. I wanted to fix a quick treat for him and this was the perfect small batch sweet treat! Too hot and too late to bake cookies but these were fast, easy and wonderful! Thank you so much for sharing your recipe with us!
What a wonderful sweet treat for him, Lory. I’m so happy you both enjoyed them.
My absolute favorite prime recipe. Always perfect!
Could you give the brown sugar measure in weight please? Grams or ounces.
Thank you.
72 grams of brown sugar.
Great recipe! I live near NOLA and love pralines, so I will be making this recipe frequently!
Amazing praline the best southern recipe yet.❤️❤️
Thank you so much!
Can I use heavy cream or skim milk?
I prefer using whole milk and haven’t tried heavy cream but it should work fine. I do not recommend using skim milk.
this is the best and quickest recipe for pralines i’ve ever tried. always thought it was only brown sugar, but using both is so much better.the only problem i had was, the batch was too small LOL
Thank you, Lea! I’m so happy you enjoyed the pralines.
Holy cow–are these delicious! I made them to celebrate Mardi Gras. They were kind of messy to make, and I did need to add a little hot water to get the texture back because initially I overstirred them slightly, but it totally worked, and they’re fabulous!
Is it okay to use roasted pecans?
Yes, roasted works just fine.
can’t recommend this recipe enough. I’ve also tried it with peanuts and it came out amazing. thanks so much !