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This easy praline recipe combines buttery richness, nutty crunch, and a melt-in-your-mouth texture to create a small batch of classic pecan pralines. Using just a few simple ingredients, you can whip up these traditional Southern candies in about 20 minutes.
If you’re looking for more small batch candy recipes, try our Peanut Butter Fudge, Peppermint Bark, Chocolate Truffles, and Chocolate Candy Clusters!
Why You’ll Love This Recipe
- Authentic Flavor: I grew up in New Orleans and have been making pralines for years—this small batch recipe stays true to the classic Louisiana treat.
- Quick and Simple: Ready in just 20 minutes.
- Made with Pantry Staples: You only need six basic ingredients.
- Versatile: Great for gifting, holiday celebrations, or simply treating yourself.
- Easily Scalable: Whether you need a small batch or a larger one, this praline recipe doubles easily.
Pralines are a classic Southern treat with deep roots in Louisiana and French cuisine. Growing up in New Orleans, I’ve enjoyed plenty of these melt-in-your-mouth sweets. This small batch praline recipe, perfected over the years, delivers the ideal balance of creamy texture and nutty crunch. Made with just a few simple ingredients—sugar, milk, butter, and pecans—it captures the rich, caramelized flavor that makes pecan pralines so irresistible. Whether you’re craving a taste of the South or a quick homemade treat, this recipe makes a perfect, manageable batch.
Ingredients
If you have any ingredients leftover from this small batch praline recipe, check out our Leftover Ingredients Recipe Finder.
- Granulated Sugar: Adds essential sweetness to the pralines.
- Brown Sugar: Brings a deeper flavor with caramel-like undertones. If you’re out of brown sugar, use our easy homemade brown sugar recipe to make a small batch.
- Whole Milk: Creates the creamy texture that pralines are known for. I prefer whole milk for the best results, but 2% milk works too. Skim milk is not recommended.
- Butter: Adds richness and enhances the candy’s smooth consistency.
- Pecans: The star ingredient, offering crunch and nutty flavor. I like them roughly chopped, but you can use whole pecans or finely chop them based on your preference. For nut-free pralines, simply leave out the pecans. Leftover pecans? Use them in our Pecan Pie or Butter Pecan Granola.
- Vanilla: Enhances and balances the overall flavor, adding warmth and depth.
How To Make Pralines
These step-by-step photos and instructions help you visualize how to make a small batch of pecan pralines. See the recipe box below for ingredient amounts and full recipe instructions.
- Combine Ingredients: In a 2-quart saucepan, combine the granulated sugar, brown sugar, milk, and butter. Cook over medium-high heat, stirring occasionally.
- Boil the Mixture: Once the mixture comes to a boil, add the pecans and stir constantly. Let it boil for about 3 minutes, or until the syrup reaches 238–240°F on a candy thermometer (soft ball stage).
- Add Vanilla: Remove the pan from the heat and stir in the vanilla extract.
- Stir Until Thickened: Continue stirring constantly. The syrup will turn creamy and cloudy, and you’ll notice it thicken as you go.
- Check for Readiness: Listen for the sugar crystals scraping the sides of the pan and feel the syrup becoming grainy. This indicates the pralines are ready to set.
- Form the Pralines: Drop spoonfuls of the mixture onto parchment paper. Let them cool completely before serving.
Expert Tips
- Prep Ahead: Measure all your ingredients and have them ready to go before you start. Praline-making moves quickly, and there’s no time to hunt for ingredients mid-process.
- Stick to the Recipe: Follow the ingredient ratios and steps as written. Even small changes can result in pralines that are too soft, too hard, or not set properly.
- Use the Right Pan: A heavy-duty, medium 2-quart saucepan is ideal for even heat distribution and consistent results.
- Hot Water Hack: If the mixture starts to harden too quickly, stir in a tablespoon of hot water to bring it back to the right consistency. Have a kettle of hot water nearby, just in case.
- Work Quickly: As soon as the syrup thickens, move fast to drop spoonfuls onto parchment paper. The mixture hardens rapidly once it’s ready.
- Stay Safe: The praline mixture gets extremely hot. Stir carefully and use a cutting board under your parchment paper to protect your counters from heat damage.
Serving Suggestions
These pecan pralines are great for snacking, gifting, or adding a sweet touch to other dishes. Here are a few ways to enjoy them:
- Homemade Gift: Wrap pralines in clear bags with a ribbon or pack them in decorative jars for a thoughtful treat.
- Ice Cream Topping: Crumble over vanilla ice cream for a crunchy, sweet topping.
- Salad Topping: Sprinkle over mixed greens for a sweet contrast to a tangy vinaigrette.
- Cheesecake Garnish: Crush and scatter over cheesecake bars.
Frequently Asked Questions
Store pralines in an airtight container at room temperature for up to a week.
To make chocolate pralines, add 1/4 cup of chocolate chips along with the sugars, milk, and butter. Stir until the chocolate melts and proceed with the recipe as usual.
Yes! Leave out the pecans to create nut-free pralines.
A candy thermometer is helpful for precision and ensures the syrup reaches the ideal temperature of 235°F to 238°F. If you don’t have one, boil the mixture for about 3 minutes, stirring constantly, and watch for visual cues like thickening and cloudiness.
Yes, you can double the ingredients to make a larger batch. Use a larger saucepan to prevent overflow, and monitor the syrup temperature carefully.
Fill the pan with water and bring it to a boil. The hot water will dissolve any hardened sugar, making cleanup much easier.
Small Batch New Orleans Recipes
Enjoy the bold flavors of New Orleans with these small batch recipes, perfect for bringing a taste of the Crescent City to your kitchen without leftovers.
- Bread Pudding with Whiskey Sauce – A warm, comforting classic with a boozy twist.
- Jambalaya – A hearty, one-pot classic filled with bold Cajun seasoning.
- Gumbo – A rich stew packed with Louisiana flavors.
- Muffuletta – A small version of the famous sandwich, layered with olive salad and deli meats.
- Shrimp Étouffée – A creamy, spicy dish with tender shrimp in a savory sauce.
- Bananas Foster – A caramelized banana dessert with a signature flambé.
- Traditional Mini King Cake – A smaller take on the Mardi Gras favorite.
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 small batch 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
- 3 tablespoons salted butter
- ¾ cup pecans -rough chopped
- ½ teaspoon vanilla extract
Instructions
- Combine Ingredients: In a 2-quart saucepan, combine the granulated sugar, brown sugar, milk, and butter. Cook over medium-high heat, stirring occasionally.
- Boil the Mixture: Once the mixture comes to a boil, add the pecans and stir constantly. Let it boil for about 3 minutes, or until the syrup reaches 238–240°F on a candy thermometer.
- Add Vanilla: Remove the pan from the heat and stir in the vanilla extract.
- Stir Until Thickened: Continue stirring constantly as the syrup turns creamy and cloudy. Listen for the sound of sugar crystals scraping against the sides of the pan and feel the syrup becoming grainy—these are clear signs the pralines are ready to set.
- Form the Pralines: Drop spoonfuls of the mixture onto parchment paper. Let them cool completely before serving.
Notes
- Prep Ahead: Measure all your ingredients and have them ready to go before you start. Praline-making moves quickly, and there’s no time to hunt for ingredients mid-process.
- Stick to the Recipe: Follow the ingredient ratios and steps as written. Even small changes can result in pralines that are too soft, too hard, or not set properly.
- Use the Right Pan: A heavy-duty, medium 2-quart saucepan is ideal for even heat distribution and consistent results.
- Hot Water Hack: If the mixture starts to harden too quickly, stir in a tablespoon of hot water to bring it back to the right consistency. Have a kettle of hot water nearby, just in case.
- Work Quickly: As soon as the syrup thickens, move fast to drop spoonfuls onto parchment paper. The mixture hardens rapidly once it’s ready.
- Stay Safe: The praline mixture gets extremely hot. Stir carefully and use a cutting board under your parchment paper to protect your counters from heat damage.
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 !