Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.



  • Yield: About 2 dozen


  • 1 pound light brown sugar (about 2 1/2 packed cups)
  • 2 tablespoons unsalted butter
  • 1/4 cup water
  • 1 cup pecan pieces


  • Combine the sugar, butter, and water in a large, heavy saucepan over medium heat. Stir to dissolve the sugar. Continue to stir for 3 to 4 minutes. The mixture will begin to boil. Add the pecans and continue to stir for about 5 minutes.
  • Remove from the heat and drop by the spoonful onto waxed paper. Cool completely. Remove from the paper with a thin knife. The pralines can be stored in an airtight container at room temperature for about 2 weeks.