This fudge-like treat from Louisiana is best enjoyed in small doses. If you toast the pecan halves before making the candy, it will taste much nuttier.


  • ¼ cup butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 tablespoons corn syrup
  • ½ cup whipping cream
  • 1 teaspoon vanilla extract
  • 11/2 cups pecan halves


Combine butter, sugars, corn syrup and cream in a heavy pot over medium heat and bring to boil, stirring occasionally. Stir in vanilla and pecans and continue to boil until mixture reaches a soft ball stage or 240 F on a sugar thermometer.

Remove from heat and beat together for 2 minutes or until mixture lightens in colour and becomes slightly thicker. Working quickly, drop by the spoonful onto a greased parchment paper. If mixture solidifies too much, gently reheat. These pralines may be slightly grainy. Let cool. Store in airtight container. Serves 6 to 8