New Orleans Pralines

Linda Hoover


This is taken off the back of a bottle of The New Orleans School of Cooking Pure Vanilla Extract. First of all - EVERYTHING that comes from the NOSC is wonderful! Their bottles of Pure Vanilla Extract come with a full vanilla bean in the bottle ... I always use the last bits when making homemade icecream and the bean is a special treat.
This recipe was part of a cooking class I took at NOSC while I was on vacation in New Orleans. So good! I didn't see anything here that was just like them, so I'm sharing this one here too!

★★★★★ 1 vote
1 to 50 ... depending on size
Stove Top


3/4 c
light brown sugar
1 1/2 c
1/2 c
6 Tbsp
1 tsp
pure vanilla extract
1 1/2 c
pecans, halved


1Combine all ingredients and bring to a soft ball stage, stirring constantly. Remove from heat. Stir until mixture thickens, becomes creamy and cloudy and pecans stay suspended.
2Spoon onto parchment paper. Makes 1 to 50 depending on size.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: Southern
Other Tag: Quick & Easy