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12 Praline Recipes

A delicious praline recipe

In the Deep South, no candy tastes as sweet as a praline. Typically, made with two sugars, pecans, butter, and vanilla extract, you can form multiple shapes with its chewy batter while warm. It hardens quickly, so you can make them when in need of a fat dessert that seems fancy.

In any recipe, you can substitute pecans for pepitas or sunflower seeds if you know someone who has a nut allergy. While most of the recipes call for some kind of milk or cream, you can substitute a thick milk alternative for the ingredient, if someone has a milk allergy. Powder won’t work. You will need liquid, so coconut milk, almond milk, or thicker soy milk can work. Use unflavored or vanilla soy milk.

Finally, you can substitute Splenda for the sugars in any of the praline recipes. This substitution only works with Splenda, not with other artificial sweeteners. That’s because Splenda is crafted from sugar, but in the refining process, the portion of sugar that creates problems for diabetics gets removed. It still sweetens like sugar though and bakes the same way.

Splenda comes in white or brown versions, so you can sub it for sugar in any of these recipes.

Top Praline Recipes

You might think that you have to cook pralines the long way on the stove and while most recipes do use this method, we’ll provide you with at least one recipe that you can microwave.

1. Pralines Recipe – How to Make it in 9 Simple Steps

An irresistible smooth buttery flavor praline

=> Check out this recipe

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Use parchment, not wax paper when you spoon out the batter in this recipe. Toast your pecan halves first, then proceed to the rest of the recipe. The evaporated milk and butter of this recipe give it a rich, decadent taste.

You’ll have pralines in under an hour with this option and you’ll have 24 pralines to serve. That lets you make enough for a holiday meal all at once. You’ll need a cooking thermometer for this recipe.

A tasty Southern delights with a chewier texture

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You’ll need just six ingredients and an hour to make these tasty Southern delights. Instead of heavy cream, these pralines use evaporated milk, which provides a chewier texture. The milk also helps pralines spread a bit, creating a cookie-like shape.

The other difference in taste for this recipe comes from the sea salt you sprinkle on top of them just before they harden. You’ll need a cooking thermometer for this recipe.

3. Lil’ Luna Quick and Easy Pralines

A fancy dessert with a caramelized morsels taste

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Use this recipe from Lil’ Luna when you need a fancy dessert that takes less than 30 minutes to make. This unique recipe uses whole milk instead of evaporated or cream. From a distance, they look like cookies, but these caramelized morsels taste just like the crumbly, crunchy pralines of the Deep South.

You’ll need a cooking thermometer for this recipe.

4. Food Network’s Nutty Thin Pralines

A nutty taste candy-like praline

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For a truly decadent praline, try this Food Network recipe that uses unsalted butter and heavy cream for a rich, candy-like texture. It uses chopped pecans, which can help spread the nutty taste around the candy. Instead of a thick praline, these come out light and thin.

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You’ll need a cooking thermometer for this recipe.

5. One Dish Kitchen Introduces the Small Batch Praline

Rich creamy and so easy to make praline

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Try this delicious small batch of pecan pralines when you just want to make a few. In 20 minutes, you will make six pralines – just enough for dessert for two. If you are on a diet, you can use two percent milk in this recipe, and it will still turn out just right.

You’ll need a cooking thermometer for this recipe.

6. Praline Ball Candies from Small Town Woman 

A praline ball with corn syrup

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Perhaps you want praline balls, which look more like candy than the cookie shape. Use a bit of parchment paper if you do not want to get your fingers sticky. This recipe forms nice, round candies because it uses light corn syrup combined with heavy cream.

This tried-and-true method of candy making works every time to create a smooth, luscious batter that easily blends in the pecans. The candies form more uniformly if you chopped instead of halving the pecans.

You’ll need a cooking thermometer for this recipe.

7. My Recipes’ Twice-Toasted Pecan Pralines

A toasted pecan with nuts

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Think of this recipe from My Recipes as a way to get twice toasted pralines. First, you toast the pecan halves, then you toast the pralines themselves. You can purchase already toasted pecans, but we like the taste when you do it yourself just before adding the nuts to the praline batter.

Use this recipe to make a lot of these candies quickly. It yields 30 pralines in about that many minutes. The recipe doesn’t mention the cooling time, but you’ll need to pop them in the fridge for ten to 15 minutes for quick cooling. Otherwise, you can allow the candy to cool naturally.

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You’ll need a cooking thermometer for this recipe.

8. Life, Love, and Sugar Textured Pralines

A caramel flavor with sprinkle salt parline

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Another seven ingredient recipe, this one adds baking soda to the batter. While you can leave this ingredient out, it does help the sugars dissolve fully and adds to the caramel flavor. Sprinkle salt on the tops to awaken more of the flavor as well as add to their crunch.

Choose this recipe for a happy medium between chewy, soft, hard, and grainy. These pralines have just enough crunch for texture but do not crunch like those you would buy at a confectionery in the Deep South.

You’ll need a cooking thermometer for this recipe.

9. Two Sugar Pralines from Simply Recipes 

A mixture of white and brown sugar cookie parline

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Rather than cookie-style pralines, this recipe makes candied pecans in a praline coating. You’ll need 40 minutes to make these plus cooling time. Depending on how you make it, this requires eight or nine ingredients. It uses vanilla or brandy, or you can add both.

It also includes both white and brown sugar. Going with an in-between again, this recipe uses light cream. That means it contains less fat, but you’ll need to whisk it instead of stirring it.

You’ll need a cooking thermometer for this recipe.

10. New Orleans Traditional Pralines by The Spruce Eats

A traditional parline with coarsely chop nut

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In a total of one hour, you can have 20 pralines with this traditional New Orleans pralines recipe. Instead of pecan halves, you’ll need to coarsely chop your nuts for this recipe and toast them before using them in the batter.

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The recipe doesn’t explain this, so you’ll need to infer it and a few other things. The boiling water called for in the recipe list is only a stand-by ingredient. You will only need it if the candy begins to harden while you spoon it onto the parchment paper. You add it to the batter one spoonful at a time.

You’ll need a cooking thermometer for this recipe.

11. All Recipes’ Brownie Pan Pralines

A medium-sized of pecan parline

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Make this medium-sized batch of pecan pralines in a brownie pan, lined with parchment paper. You’ll need to score them before they harden to make them easy to separate. They become about a quarter-inch thick – about the thickness of a pecan half.

You’ll need a cooking thermometer for this recipe.

12. Microwave Pralines

A soft and delicious parline with butter

=> Check out this recipe

Coop Can Cook does provide you with the holy grail of praline recipes – the microwave praline. You do not need a cooking thermometer for this recipe. Every step is timed. You simply place the ingredients in the bowl, set the wattage, if needed, and microwave it at full power for the specified amount of time.

You then add the next ingredient and microwave again after stirring. Your batter turns out buttery and soft. You spoon it onto your parchment paper as in the other recipes and let the candies harden. You’ll only need five ingredients for this recipe to get 12 servings of delicious pralines.

These may taste a bit sweeter than other recipes because it uses sweetened condensed milk.

Frequently Asked Questions (FAQ)

What common variations exist for pralines?

Although pralines with pecans prove the most common, that isn’t the only praline. You can make pralines that contain no nuts or nut substitutes. You do not have to use pecans. Other praline options include almonds, peanuts, macadamia nuts, mixed nuts, or walnuts.

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Some recipes add a teaspoon of whiskey or bourbon extract to the batter while others add maple extract. This may be in lieu of vanilla extract or in addition to it.

How do you store pralines?

Let the pralines cool completely before you attempt to place them in containers. Lay a layer of wax paper on the bottom of your storage container, then place a layer of pralines. Top the layer with another sheet of wax paper. Place another layer of pralines. Continue in this manner until you can no longer fit any pralines in the container. Shut it using an airtight lid.

You can keep them at room temperature as long as the room remains cool and dry. They will stay fresh for about five days stored in this manner. Refrigerate them to have them last longer.

What affects the character of the pralines?

The humidity, weather, and temperature that the batter reaches will all affect your praline candies. Avoid making pralines on days of high humidity and/or rainy weather. You’ll need to alter your recipe when you cook pralines at high altitudes.

You can easily overcook candy at a high altitude if you do not make changes to your candy-making process. At high altitudes, water boils at a lower temperature.

That means that the candy cooks faster at a higher altitude. You have to watch each batch more closely and cook your candy for a shorter period than you would at sea level.

What makes a praline creamy or crunchy?

The milk or buttermilk or cream in a recipe for pralines adds the creaminess to the batter texture, which it keeps when the batter sets. Crunchy pralines typically have little to no milk or milk substitute in them. The recipe uses only brown sugar, butter, pecans, and a small amount of water.

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How do New Orleans pralines differ from Texas pralines?

New Orleans pralines typically use a creamier batter containing heavy cream or whole milk. Texas recipes may use buttermilk or lighter milk, such as low-fat or two percent milk.

New Orleans pralines tend to use a thicker, more round shape, while Texas tends to create crafty creations, such as thin pralines in the shape of Texas.

How many varieties of pralines exist?

Overall, you’ll find four main types of praline. Many variations exist within these types though. In Europe, they make pralines with an even wider selection of nuts, including pistachio.

They also may pulverize or crush the nuts to create a powdery texture that they can layer inside the candy. The European variety typically comes dipped in chocolate, white chocolate, or a caramelized coating.

Here’s a picture showing the huge difference between American and European pralines.

Italian pralines in four variations – cremino, pistachio pralines, amaretto pralines, white gianduiotti.

In the US, you can still find variation, but you’re more apt to pralines in a ball shape, dipped in chocolate or white chocolate. Similarly, a vanilla coating sometimes gets used. You can also add ingredients, such as coconut flakes or chocolate chips to your pralines.

Although not traditional, these additions prove very tasty. You can add a bit of peanut butter or Nutella to your batter to add flavor and kick up your pralines a notch.