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Mom's Pecan Pralines Recipe

Latil's Landing Chef Jeremy Langlois shares his mother's prized recipe for this classic Louisiana treat.
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Pralines by Chef Jeremy Langlois
Cooling pralines are almost ready to eat. Recipe by Chef Jeremy Langlois.

There are many must-dos along our Capital Cuisine Trail, but two at the top of the list are a drive along River Road and a meal at Latil’s Landing Restaurant at Houmas House Plantation. At Latil’s Landing, executive chef Jeremy Langlois incorporates local ingredients into his “Nouvelle Louisiane” menu. Mouthwatering dishes include Abita shrimp; bisque of curried pumpkin, crawfish and corn; and Community Coffee-marinated rack of lamb. Here, he shares his mom’s recipe for pralines, but you can find more of Jeremy Langois' recipes.

Ingredients:

  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 cup evaporated milk
  • 1/2 cup pecans

Method of preparation:

  1. In a small, thick-bottomed saucepan, combine all ingredients and heat over medium-high heat.  
  2. Bring mixture to a boil and cook for 6 minutes or until 240 degrees, stirring constantly.  
  3. Remove from heat and stir until mixture thickens, becomes creamy and pecans stay suspended in mixture. 
  4. Spoon out on wax paper, aluminum foil or parchment paper.