Melt in Your Mouth Pralines

Melt in Your Mouth Pralines


"They are terrific! Not chalky, but creamy and delicious. These can be stored at room temperature, or frozen. Can't beat pralines from Louisiana!"


45 m servings 97 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 97 kcal
  • 5%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 275 degrees F (135 degrees C). Spread pecans out on a baking sheet in a single layer. Bake for 15 minutes in the preheated oven, or until fragrant. Set aside.
  2. In a saucepan, stir together the confectioners' sugar, white sugar, buttermilk, heavy cream, butter, and salt. Bring to a boil over medium heat. When the mixture begins to boil, start stirring gently with a wooden spoon, and continue cooking until the mixture is slightly above the soft ball stage to 250 degrees F (120 degrees C).
  3. Remove from heat, and stir in baking soda and vanilla. The mixture will expand some while stirring. Cool for 10 to 15 minutes, then stir in pecans. Keep stirring with a wooden spoon until the mixture loses its gloss. Drop teaspoonfuls of the mixture onto parchment paper that has been coated with butter flavored non-stick spray. Allow to cool completely.
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  1. 11 Ratings


I believe some people are confused as to what REAL Louisiana Pralines are, and that they are VERY different from Texas Pralines. Louisiana Pralines (pronounced PRAWlines) ARE a bit gritty, wher...

I used all buttermilk and all white sugar. These were ok, but nothing like my moms. I'm certainly not the best at candy making but this recipe was easy to follow. Glad I gave it a shot. Than...

I chose to use this recipe in spite of the bad reviews because I didn't feel that making this sort of thing in the microwave would turn out the way I wanted. I made some alterations- the most ma...

This was my first try with pralines. They worked brilliantly for me even with humid weather. The only thing I did differently was did not cool the mixture 10-15 minutes after adding the vanilla ...

Did not like this recipe.

I used this recipe under ideal conditions and followed the directions precisely. The result was a total failure. The pralines were more like sugared pecans - grainy and gritty.

I followed instructions but had no luck with the recipe.

Just made these and followed the recipe exactly. Easy but as with a previous reviewer they were dry within a minute of stirring in vanilla and soda, so much so that I ended up pouring the whole...

This turned out rock hard for some reason. I'm willing to try again though. It might have just been the cook. (my mother in law)