Sainte Sophie Praline
Source: Leisel Whitlock Peterson, Sainte Sophie Creole Confections
Recipe Type: Desserts | Seasons: Autumn, Spring, Summer, Winter
This recipe was demonstrated at the Foodwise Classroom on March 29, 2025.
INGREDIENTS
2 cups Sainte Sophie’s Nogues Praline Mix or granulated sugar
½ cup heavy cream or evaporated milk
¼ cup butter
2 cups pecan halves (pan toasted optional)
1 tsp vanilla extract (optional)
PREPARATION
- In a saucepan, combine Praline Mix (or sugar), heavy cream or evaporated milk, and butter.
- Cook over medium heat for about 15 to 20 minutes, stirring constantly until the mixture reaches a soft ball stage (approximately 235°F).
- Remove from heat and mix in the pecans and vanilla extract. The mixture should thicken slightly as it cools.
- Let it cool for a few minutes before dropping spoonfuls onto wax paper.
- Allow the pralines to harden for 30-90 minutes depending on the environment. The cooling process can be sped up by placing the baking sheet in the refrigerator for a few minutes if desired or if the candy is cooked to the “hard ball stage”
- Enjoy your homemade Southern treat!
