Touch Hearts to Rate
5 votes | 10219 views

Better than a cookie (sorry bakers, but this is a Creole group) and with the true taste of New Orleans, Creole Pralines are one of the signature treats in the Big Easy!

It is time to play 'soft ball', and we're not talking the sport - we're talking Creole candy. When the recipe calls for your concoction on the stove to reach the 'soft ball' stage of cooking, you're looking at a temperature between 234 and 240 degrees F. Thermometers can be accurate or they can goof up your dish in no time by being off just a few degrees. I have a thermometer in the oven and, when I am preheating, I hang the digital probe in there to confirm that oven temps are as close to spot on as possible. There is little leeway in candymaking - that chewy caramel can quickly become a tooth busting crackle.

We're doing the economical 'double batch' here, so we don't waste any of the evaporated milk.

So, if you haven't made candy before, here's a tip when making these Creole Pralines. Use your candy thermometer BUT, when the thermometer reaches that magic 234-237 degree mark, drop a little of the candy syrup into a glass of cold water. If it foms a soft ball which flattens out when removed from the water - the candy is ready!

Remember: as the temperature rises, it should take a little longer to go up degree by degree. Things move quickly up to 200 and after that, the pace slows. So keep your heat on a cautious med-low the whole time - don't be tempted to use med to speed things up.

Also - allow a few hours of 'drying' or tempering time before you mess with the pralines. They start out glossy. You need to keep away until they become dull and opaque. Last thing: let the hot mixture cool just a bit to thicken before you drop each praline. This will give you a thicker praline, with less 'spread'. OK? Message me if you have any questions or problems.

Now - make this treat - and remember, Foodessa has both frozen dessert AND ice cream sites. A busted-up Creole Praline will brighten many desserts!

Prep time:
Cook time:
Servings: 30


Cost per serving $0.35 view details
  • 2 C dark brown sugar
  • 2 C granulated white sugar
  • 1 can (12oz) evaporated milk
  • 1-1/2 C pecan halves (you can increase to 2-3/4 C, if you want alot of nuts)
  • 4 T sweet butter
  • 1 tsp pure vanilla extract
  • 1/2 tsp fine salt


  1. Get your heavy-bottomed sauce pan on a medium burner with the candy thermometer ready and set to 234 degrees - be alert!
  2. Slowly bring the evaporated milk, sugars and salt to a boil - and don't mess with the candy!
  3. When that thermometer hits the 237 mark, do the 'soft ball' test. IF the soft ball stage is met, IMMEDIATELY remove the saucepan from the fire and whisk the candy syrup until it is creamy
  4. Stir in the butter, vanilla and pecans
  5. Drop by spoonfuls on buttered wax paper and allow to cool - this will take some time, be patient!
  6. Some folks, for a neater appearance, like to place a single 1/2 pecan in the center of each spooned-out praline, and not have a mess-o-nuts all over the candy (like mine in the photos). Your choice.
  7. You should get about 30 Creole Pralines out of this, so make a second batch while you wait for that first batch to cool...because they're going to go like, well, Creole pralines...
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Oct 06 »
Today - Oct 06
October 7 - 13
October 14 - 20
October 21 - 27
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 44g
Recipe makes 30 servings
Calories 149  
Calories from Fat 30 20%
Total Fat 3.52g 4%
Saturated Fat 1.07g 4%
Trans Fat 0.0g  
Cholesterol 5mg 2%
Sodium 60mg 3%
Potassium 69mg 2%
Total Carbs 29.37g 8%
Dietary Fiber 0.3g 1%
Sugars 28.92g 19%
Protein 1.13g 2%



  • anne alesauskas
    March 10, 2011
    oh, wow does this look good!! thanks for sharing, anne
    I've cooked/tasted this recipe!
    • Ol'Chicago
      October 4, 2012
      Grandpa made candy similar to these, with maple syrup and coffee flavors all were most complementarity.

      Thank You Chef Amos, I like your style.
      I've cooked/tasted this recipe!


      • ShaleeDP
        October 22, 2015
        It looks nice... i want to try and make some.
        • W Bryans
          June 28, 2014
          Amos, I just returned from New Orleans and bought 2 types of pralines at the same store-one "creole", the other "creamy". The creole was a little firmer and a little crunchy which I liked better. I would like to try cooking them. How do you change the consistency-cook a little longer? Thanks, Bill
          • Foodessa
            March 8, 2011
   dare you tempt us like this right before going to shop for a bathing suit. LOL

            Jokes apart...this treat seems special enough to be cherished...and it will be going into a special treats file for sure.

            Thanks for sharing,
            • Michelle M
              February 16, 2011
              Darn right this is better than a cookie!

              Leave a review or comment