These Pecan Pralines are creamy and sweet with toasted pecans throughout. My Pecan Pralines Recipe cooks in about ten minutes and is ready to eat in under an hour. They are low carb, sugar-free, gluten free, grain free, keto, and a THM S.
Pecan Pralines Recipe – Easy, Low Carb, Keto, Sugar-Free, Grain-Free, Gluten-Free, THM S
Ever since my husband and I went to New Orleans for our first anniversary pralines have been one of my favorite treats. I was thrilled to come up with a low carb sugar-free version.
My first attempt was good, but not great. Those were too crunchy. More like Candied Pecans. Those are great for salad. One of my favorites is fresh baby spinach with strawberries, feta, and some of my chopped candied pecans.
But this creamy pecan pralines recipe is just like the ones sold in New Orleans. Ever since our 1st anniversary trip to NOLA I’ve occasionally ordered Aunt Sally’s Pralines online. Now I don’t have to. There are several types of pralines throughout the world. These are the best.
When I decided to play around with my original recipe today I had high hopes and they were fulfilled.
How to Make Pecan Pralines
To make pralines you basically make a caramel type sauce, add the pecans, and let them set. It is easier than you think and my method doesn’t even require a candy thermometer.
How do I know when my pecan pralines are done?
The photo above is a good representation of the color you are looking for when cooking this pecan pralines recipe. You want the mixture to get thick, turn golden, and smell fragrant.
How do I toast pecans?
I simply put a cookie sheet of pecans in a 400 degree oven for 5-8 minutes. I check them frequently. Nuts are pricey and I’ve burned enough to know not to forget about them.
American cream-based pralines
French settlers brought the recipe to Louisiana, where both sugar cane and pecan trees were plentiful. During the 19th century, New Orleans chefs substituted pecans for almonds, added cream to thicken the confection, and thus created what became known throughout the American South as the praline.
Pralines have a creamy consistency, similar to fudge. They are usually made by combining sugar (often brown), butter, cream or buttermilk, and pecans in a pot over medium-high heat, and stirring constantly until most of the water has evaporated and it has reached a thick texture with a brown color. This is then usually dropped by spoonfuls onto wax paper or a sheet of aluminum foil greased with butter, and left to cool.
‘Pralines and Cream’ is a common ice cream flavor in the United States and Canada. In New Orleans and Baton Rouge, Louisiana, pralines are sometimes called “pecan candy”. Source: https://en.wikipedia.org/wiki/Praline
If you love this Creamy Pecan Pralines Recipe make sure to also take a look these:
Did you realize yet how much I love these pecan pralines?
- Combine 4 tbsp of the butter with the sweetener and cream over medium heat. Stir until sweetener is dissolved.
- Add the vanilla.
- Cook until it is a deep golden brown. As soon as it reaches that deep color (right before burning) remove from the heat and immediately add the other 1 tbsp butter. Stir until smooth.
- Add the salt and toasted pecans. Drop by spoonfuls onto on wax paper. Refrigerate until firm.
To sub in Swerve use 1.5 to 2 times the amount of sweetener called for.
If you use any of my links to iherb you save $5 and get free shipping over $20. They have competitive pricing for a lot of staples in THM. The promo code is FQM372 if you need it. You can make five pounds of your own sweetener for $32 with my link.
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