Pecan Pralines are a favorite treat when we visit New Orleans. They have a sweet caramel crossed with butterscotch find of flavor and are best when they are loaded with pecans!
I’ve been so excited to come home and try to replicate Pralines since our last trip to New Orleans. 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! When you are walking around New Orleans you can find pralines almost everywhere you turn, they are such a popular treat in that area.
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. If you want to replicate this tasty sundae, here’s the instructions:
Pralines and Cream Sundae
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.
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!
- Mini Beignets
- Creamy Cajun Shrimp Pasta
- Mint Juleps
- Cajun Chicken Po’ Boys
- Creole Butter Shrimp
- Cajun Style Grill Foil Packets
- One Pot Jambalaya Pasta
- Red Beans and Rice
- Shrimp Po Boys with Creamy Cajun Sauce
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.