Marcelle Bienvenu’s Creamy Pralines

Creamy Pralines

Sometimes a friend who works at one of the mills presents me with a bag of raw sugar. A spoonful of this sugar turns an ordinary cup of coffee into a spectacular one! It’s also great for making creamy pralines, that utterly sweet concoction that has long been one of my favorite candies.—Marcelle Bienvenu

Creamy Pralines
Yields 12
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  1. 2¼ cups firmly packed light brown sugar
  2. ⅛ teaspoon salt
  3. ¾ cup evaporated milk
  4. 1 tablespoon butter
  5. 2 cups pecan halves
  1. In a heavy, medium saucepan, combine sugar, salt, milk, and butter. Cook over low heat, stirring constantly, until sugar dissolves. Stir in pecans, and cook over medium-low heat, until mixture reaches soft ball stage (234° to 240° on a candy thermometer). Remove from heat, and let cool 2 minutes
  2. Stir mixture rapidly until it begins to thicken and lightly coats the pecans. Drop by heaping tablespoonfuls onto parchment paper. When fully cooled, store in an airtight container up to 1 week.
Louisiana Cookin


  1. These sound like my Great Aunt Katie’s recipe. She wouldn’t make them on a rainy day because she said they wouldn’t set right and would be too grainy.


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