• Cherie Claire

Happy National Pralines Day

As you know, I hail from New Orleans so we love pralines. And we pronounce the sugary goodness praw-leens, not pray-leens.


However you say it, Happy National Praline Day!


In honor of this special occasion, I'm posting a recipe for dark sugar pralines.

Photo courtesy of the New Orleans School of Cooking

Dark Sugar Pralines

These pralines turn out darker than most because of the brown sugar, but they’re creamy as well. Humidity will affect the consistency of pralines. Humid Louisiana summers, for instance, can sometimes cause gooey pralines that don’t harden well.

3 cups packed brown sugar

1 cup evaporated milk or whipping cream

2 tablespoons corn syrup

1/2 teaspoon salt

1/2 cup butter

2 cup pecans

1 1/4 teaspoon vanilla

In a large saucepan over medium heat, mix brown sugar, evaporated milk, corn syrup and salt. Bring to a boil, stirring constantly. Once a boil has been reached, cook until a candy thermometer reads 234 degrees, stirring occasionally. Remove from heat and add butter but do not stir. Cool until candy thermometer reads 150 degrees, about 35 minutes. Stir in pecans and vanilla with wooden spoon until candy thickens and butter and vanilla are well absorbed, but is still glossy, about 5 to 7 minutes. Quickly drop on to wax paper in patties. Allow to cool. Makes about 30 medium pralines.

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