Pecan Praline Bites

Pecan Praline Bites

These pecan praline bites were one of our Friday Night Candies that went with storytelling time. In spite of his good intentions, Dad didn’t really know much about making candy, but these easy treats never revealed his lack of expertise!–Terri Pischoff Wuerthner

LC Praline Primer Note

Okay, just to clarify, a praline and to set expectations accordingly, the pralines that you’re likely to encounter in New Orleans are pecan halves topped with a rich, creamy caramel. This recipe does not make those pralines. It does, however, make cheater’s pralines that are admirable in their ease. Go on, see for yourself.

Pecan Praline Bites

  • Quick Glance
  • 10 M
  • 40 M
  • Makes about 5 cups
Print RecipeBuy the In a Cajun Kitchen cookbook

Want it? Click it.


  • 2 teaspoons corn oil or other mild vegetable oil
  • 5 cups pecan halves
  • 3/4 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1/3 cup heavy cream
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg


  • 1. Preheat the oven to 350°F (175°C). Slick a 9-by-13-inch baking dish with the oil.
  • 2. Place the pecans and brown and granulated sugar in a large bowl and toss to combine.
  • 3. Whisk the cream, vanilla, cinnamon, and nutmeg together and pour the mixture over the pecans and sugar. Toss to mix well and transfer to the pan. Bake for 30 minutes, stirring every 5 minutes. Remove from the heat, stir once more, and allow to cool a bit before eating. (If there are any leftover pecan praline bites, let them cool completely and store in an airtight container at room temperature.)


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Recipe Testers Reviews

Nothing but sugary, yummy goodness here. These will fix any sort of sweet-tooth cravings you have, and pronto! They’re super easy to make, and the timing was perfect...although waiting for them to cool before sampling wasn’t very realistic. (We did have a little nibble as they were cooling, which led to another nibble…) These pecan praline bites kept well when stored in a tightly lidded cookie tin for a full 10 days, and they still tasted fresh and looked as appealing as when they first came out of the oven. I used a larger pan—an 11-by-17-inch pan—and I feel you can use an even larger one or split the pecans between 2 smaller pans.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.