Sue Rouse’s

Creole Pralines

Yield 3 Dozen
24 ratings


  • 3 cups sugar
  • 1-1/2 cups whole milk
  • 1/4 cup white corn syrup
  • 3 cups pecans, roughly chopped
  • 2 tablespoons butter
  • 1 tablespoon vanilla


  1. Lay down a piece of parchment paper before cooking.
  2. In a medium-to-large saucepan, combine sugar, milk, corn syrup and pecans. Cook over medium-high heat, stirring occasionally, until syrup comes to a boil. Let boil, stirring constantly, until mixtures reaches a softball stage, 235 degrees on a candy thermometer. Remove from heat, whisk in butter, and set aside until pot is cool enough to handle. Add vanilla and whip until smooth. Drop spoonfuls onto parchment paper. Cool until firm before serving. Keep pralines up to 2 weeks in airtight container.

Ingredients used in this recipe