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Pecan Pralines are a favorite treat when we visit New Orleans. Sweet caramel paired with butterscotch flavor, tossed in crunchy pecans for perfect texture!
These crunchy nuts are a delightful snack for any occasion, whether you’re looking to munch on something during a movie night or the Super Bowl, or use them to top any number of desserts. For a truly Pinterest worthy present, package some up in a bag and tie with a ribbon for Valentine’s Day or other special occasion.
Pecan Pralines have had my heart ever since our last visit to New Orleans. When walking around the city, you can find pralines almost everywhere you turn; they’re such a popular treat. I couldn’t decide which was my favorite, the patties, the coated pecans, or the pralines and cream sundae, so I decided to make all three! Here’s how to create the perfect praline recipe so you can use them in all sorts of delightful dishes.
Praline Patties or Praline Coated Pecans
Is there actually a difference between pecan pralines and praline pecans? Turns out, yes! Pecan praline candy is shaped into a patty with pecans and a sugar, butter and cream mixture, as outlined below in the recipe card. Praline pecans are individual pecan nuts coated with praline flavors. The great news is you can make both of these delectable treats with this same recipe:
- For Pecan Praline Patties: Spoon out your pecan and sugar mixture onto waxed paper and allow it to cool in patties. See the recipe card below for detailed instructions. It’s best to use about a tablespoon for each patty.
- For Praline Coated Pecans: After the mixture is completed, separate the nuts in a single layer on a cookie sheet to make praline coated pecans.
Pralines and Cream Sundae
When we had dinner at our favorite New Orleans restaurant, Commander’s Palace, I knew I had to try their pralines and cream sundae! It did not disappoint. I kept digging out more and more praline coated pecans that were swimming in a yummy caramel sauce.
To replicate this delicious sundae, do the following:
- Add some praline coated pecans to the bottom of your bowl and drizzle them with caramel sauce. (I like the Mrs. Richardsons Butterscotch Caramel, so good!)
- Top with your favorite vanilla ice cream (I’m partial to Tillamook Homestyle Vanilla because it’s so creamy).
- Add a few more pecans to the top and drizzle on more caramel.
- Then add some whipped cream to the top.
- Enjoy the best sundae ever!
Frequently Asked Questions
Yes! Use walnuts, almonds, hazlenuts, peanuts or any nut you have on hand.
The best way to store these delicious nuts is at room temperature in an airtight container. Or keep them in the freezer; they’ll stay nice and crispy. Avoid keeping them in the refrigerator, as the humidity can cause them to lose crispiness.
When making any kind of candy, temperature is key to getting the perfect consistency and texture. Use a candy thermometer to make sure it’s at the right temperature.
More New Orleans Favorites
New Orleans has the best food. Our trips there have revolved around trying all the yummy Cajun and Creole dishes. It makes me hungry just thinking about it. Be sure to try the Po Boys and Beignets!
- New Orleans Beignets
- Creamy Cajun Shrimp Pasta
- Mint Juleps
- Cajun Chicken Po’ Boys
- Cajun Butter Shrimp
- Cajun Style Grill Foil Packets
- One Pot Jambalaya Pasta
- Crock Pot Red Beans and Rice
- Shrimp Po Boys with Creamy Cajun Sauce
- Shrimp and Grits
How to Make Pecan Pralines
- In a medium saucepan, stir together the cream with the sugars then place over medium low heat. Stir constantly until the sugars completely dissolve, then turn the heat up to medium.
- Bring the mix to a boil and cook until the mixture reaches 225 degrees on a candy thermometer.
- Add the butter, pecans, and salt, and continue to cook until the mix reaches 235 then immediately take the pan off the heat. Keep stirring to help the mixture start to cool, as it cools it will start to thicken.
- When it starts to thicken, add the Mapeline and spoon out large spoonfuls onto some parchment paper to make praline patties, or spoon out individual pecans to make praline coated pecans.