Pecan pralines from a Louisiana native

Getting ready for our Cajun holiday party,
Morty posed with the pralines

If you're from Louisiana or other parts of the Southern United States, the word "praline" conjures a creamy confection holding together a pile of big pecan halves. If you are not from that part of the world, you may have a very different mental image of a praline, from candied pecans, to European chocolate bonbons. 

This Louisiana kind of praline is one of my favorite desserts. I love to make it for people who have not encountered it before and give them away as holiday gifts. This year, I served them at the end of a Cajun food-themed holiday party. None of the guests were from the south, and many expressed surprise at their texture. Their caramel color, studded with nuts, leads people to expect them to be chewy like caramel or hard and crunchy like brittle. They are neither. In fact, they are IMHO, way better. They are soft, creamy, slightly crumbly, and melt in your mouth. The texture is almost like brown sugar fudge. And they are deceptively easy to make!

The two piece of equipment you'll need are a food thermometer that goes up to 240 degrees, and waxed paper.

Pecan pralines
1 cup light brown sugar
1 cup white sugar
1/2 cup evaporated milk
1/4 cup butter
6 oz pecans
1 t vanilla

In a medium saucepan, toast pecan halves on medium heat for 3 minutes, tossing occasionally. Remove nuts and set aside. 

Combine sugar, milk, and butter in saucepan over medium heat and bring to a boil. Lower heat until it reaches a simmer, and cook, stirring frequently, until the mixture reads 236-238 degrees F (soft ball stage).

Remove pot from heat and add pecans and vanilla. Allow to cool for 5 minutes, until mixture becomes slightly opaque. 

Drop by tablespoonfuls on waxed paper. Let cool completely, a couple of hours.