• 1 1/2 cups sugar
  • 3/4 cup light brown sugar, packed
  • 1/2 cup milk
  • 1 tsp. vanilla
  • 6 tsp. butter
  • 1 1/2 cups pecans



  1. Combine all ingredients and bring to soft ball stage (238-240), stirring constantly. Remove from heat.
  2. Stir until mixture thickens, becomes creamy and cloudy, and pecans stay suspended in mixture.
  3. Spoon out on buttered wax paper, aluminium foil or parchment paper. Makes 1 to 50 pralines, depending on size. When using wax paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.

* Recipe courtesy from the Commissioner of Tailgating: Joe Cahn (a New Orleans Native)


Servings: Makes 1 - 50

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