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Creamy Pecan Pralines

Creamy Pecan Pralines

Try this New Orleans decadent treat.

  • Yield: About 1 1/2 dozen


  • 1 cup granulated sugar
  • 1 cup (packed) light brown sugar
  • 2 tablespoons light corn syrup
  • 2 tablespoons butter
  • Pinch of salt
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups pecan pieces


  • Combine the sugar, brown sugar, corn syrup, butter, salt, and condensed milk in a heavy saucepan over medium heat. With a wooden spoon, stir until the sugar dissolves. Continue to cook, stirring, until smooth and light brown, about 8 minutes. Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234º to 240ºF. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens.   Remove from the heat and drop by the spoonful onto wax paper. Let cool. Remove from the paper with a thin knife.   Pralines can be stored in an airtight container at room temperature for up to 2 weeks.