Melt in Your Mouth Pralines

Melt in Your Mouth Pralines

10 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    45 m
Recipe by  MONETTEF

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

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Adjust Servings

Original recipe yields 36 prailines



  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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Reviews (10)

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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, where as Texas Pralines are chewy caramel. So before folks give low ratings, I think they should do their research on the authenticity of the food and these ARE Authentic LOUISIANA Pralines......Girl who lived in Louisiana!!



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. Thanks



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 major being that I used walnuts instead of pecans, I also had no buttermilk on hand, so I substituted half and half, and also had no confectioners sugar, so just used white sugar. The result was good-quality candied nuts. Thanks!

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Amount Per Serving (36 total)

  • Calories
  • 97 cal
  • 5%
  • Fat
  • 6 g
  • 9%
  • Carbs
  • 11.1 g
  • 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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