History

New Orleans pralines descend from the French sugared-almond praline brought by Ursuline nuns in the 1720s. By the 19th century, free women of colour (les marchandes) sold them on French Quarter street corners. Today Aunt Sally's, Leah's Pralines and Southern Candymakers are the canonical Quarter producers; Croissant D'Or carries them year-round.

Common allergens: Dairy, Tree nuts

Make it at home

Yield 20Hands-on 20 minTotal 1 hrDifficulty Intermediate

Ingredients

  • 300g light brown sugar
  • 200g caster sugar
  • 200ml evaporated milk (or double cream)
  • 60g unsalted butter
  • 1 tsp vanilla extract
  • 1/2 tsp fine sea salt
  • 300g Louisiana pecan halves
  • Marble slab or two large baking sheets lined with parchment

Method

  1. Heat the oven to 175C. Toast the pecan halves on a tray for 8 minutes until fragrant.
  2. Line two baking sheets with parchment paper. Have a wooden spoon and a sturdy whisk ready.
  3. In a heavy 4-litre pot, combine the brown sugar, caster sugar, evaporated milk, butter and salt.
  4. Heat over medium, stirring constantly with a wooden spoon, until the sugar dissolves and the mixture comes to a boil.
  5. Clip a candy thermometer to the side of the pot. Cook, stirring occasionally, until the mixture reaches 115C (soft-ball stage).
  6. Take off the heat. Add the vanilla and toasted pecans.
  7. Beat with the wooden spoon for 2 to 3 minutes until the mixture loses its glossy sheen and starts to thicken; this is the critical moment.
  8. Working quickly, drop heaped tablespoons of the mixture onto the parchment, leaving 4cm between each. The pralines will spread to round discs about 6cm across.
  9. Let set at room temperature for 30 to 40 minutes until firm. Lift off with a thin spatula.
  10. Store between layers of parchment in an airtight tin. Pralines keep 2 weeks but are best in the first 3 days.

Tip from the editors. The beat-after-cooking is the entire technique. Underbeat and the candy stays runny; overbeat and it seizes in the pot. Stop the moment it goes matte.

Where to eat new orleans pralines

New Orleans Pralines in New Orleans

Croissant D'Or Patisserie ★ 4.2

French fine dining$$

French Quarter patisserie on Ursulines in the historic Brocato ice-cream parlour; from-scratch viennoiseries with sweet, savory and Creole sausage fillings.

Why locals love it: The French Quarter patisserie courtyard most tourists walk past on the way to Cafe du Monde, a 1913 Brocato's space with classic French pastry and a hidden Old World garden.

Tip: Walk through the front cafe to the back courtyard, the prettiest seat in the Quarter for a pastry and espresso.

617 Ursulines Ave, New Orleans, LA 70116

Cochon Butcher ★ 4.5

Sandwich$$warehouse-district

Cochon Butcher in New Orleans is the Donald Link sandwich counter and butcher case beside Cochon, with a muffuletta and Le Pig Mac that have outsold.

Signature: Muffuletta, Le Pig Mac

Order: The muffuletta with the house olive salad. Add the Le Pig Mac.

Tip: Lunchtime is queued; come at 11:00 or after 14:00. Same kitchen as Cochon, faster turn.

930 Tchoupitoulas St, New Orleans, LA 70130 Book →

Levee Baking Co ★ 4.8

Bakery$$Thu-Sun 09:00-13:00

Magazine Street bakery from Christina Balzebre (2017): sourdough from locally milled grain plus pastries with local eggs and dairy, Thursday to Sunday morn.

Why locals love it: The Uptown levain bakery just off Magazine Street at 9th, with sourdough loaves, kouign-amann and a Cuban pastelito programme that runs off the main Magazine browse path.

Tip: Bread sells out by 11:00 Saturday; pastries hold longer. Cash discount at the register.

3138 Magazine St, New Orleans, LA 70115

More cities are in research. Want new orleans pralines covered somewhere specific? Tell us where you want to eat.

Browse all dishes →