Leah Stacey Recipe

The South's Finest Pralines

By Leah Stacey CookingMaven

Recipe Rating:
 27 Ratings
Cooking Method:
Stove Top

Leah's Story

Have ever visited Savannah, New Orleans or Charleston and go into one of those candy shops where they let you sample a piece of a praline and it just melts in your mouth and then you just can't help but buy a pound for $16? Well I have and now I don't have to anymore because I can make these bad boys at home and now you can too! This is a real treat to have.It takes some practice to get down the cooking method, but it is soooo worth it! It also makes a great gift.

Blue Ribbon Recipe

Notes from the Test Kitchen:
If my husband happened to cross paths with a praline during his travels, he would always pick a few up for me as a gift for me... a sweet gesture and a sweet treat indeed! I love these nutty, buttery candies, and they're easier to make than you might think. Give Leah's recipe a try and make some sweet memories of your own.


1 1/2 c
1 1/2 c
packed light brown sugar
1/8 tsp
3 Tbsp
dark corn syrup
1 c
evaporated milk
2 Tbsp
1 tsp
pure vanilla extract
1 1/2 c
pecan halves

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: Southern

  • Comments

  • 1-5 of 161
  • user
    Bonnie D. Utahn - Oct 12, 2010
    oh, yes, Leah, oh, yes!!!! So happy to have this recipe!
  • user
    Bonnie D. Utahn - Oct 12, 2010
    Leah, will Mexican vanilla work in this recipe? Thanks! My husband is already printing it off. He is the candy maker in this family. LOL!
  • user
    Donna Brown gabbiegirl - Oct 12, 2010
    Leah, my mother used to make pralines during the holidays and these look JUST like hers. Thanks for the memories.
  • user
    Leah Stacey CookingMaven - Oct 12, 2010
    Bonnie I'm sure you can use the Mexican vanilla! Let me know what you think!
  • user
    Leah Stacey CookingMaven - Oct 12, 2010
    I also meant to say that I have my own little confectionery business and these are the best sellers!