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a gold rimmed plate filled with six pecan pralines
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5 from 24 votes

Small Batch Pralines

Traditional Small Batch Praline Recipe: Buttery, rich, and packed with nutty crunch, these melt-in-your-mouth treats are quick and easy to make.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: candy, cookies, Louisiana pralines, New Orleans pralines, pecan pralines, pralines, small batch pralines, southern pralines
Servings: 6 pralines
Author: Joanie Zisk

Equipment

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
US - Metric

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

Serving: 1praline | Calories: 281kcal | Carbohydrates: 39g | Protein: 2g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 58mg | Potassium: 80mg | Fiber: 1g | Sugar: 38g | Vitamin A: 191IU | Calcium: 32mg | Iron: 1mg

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