NOLA Kitchen Talk with Neauxla Chic: Cooking Pecan Candy & Spilling the Tea

Hello everyone it’s ya girl, well woman Neauxla Chic and I decided to switch it up a bit and make a video, well actually it started out as a Facebook Live stream which includes talk about pecan candy, breaking down the lyrics to I.N.D.E.P.E.N.D.E.N.T by Weebie, and announcing my friend Polo NOLA’s exciting news, which lead to the title “NOLA Kitchen Talk with Neauxla Chic.”

I received lots of great feedback and I thought it would be cool to post on my blog. So, if you will please tell me what ya think. I didn’t plan to do it, but it seems like I’m on to something.

As you will see I made pecan candy, better know to those outside of New Orleans as pralines. I’m using my family recipe which includes a secret ingredient that will forever remaina family secre, but I will give you a tip. Before ya’ll get any ideas, let me tell you right now, I don’t wanna hear ya’ll kick back bout “that’s not how ya make pecan candy or why you didn’tuse that or didn’t do this.” Don’t wanna hear it lol. We all have our very own versions of everything from how to boil water to the finest cuisine, let the individual be and ya never know you may try their recipe and like it. But we talking pecan candy, pralines and as we know The New Orleans Queen of Pralines is Tee-Eva, may she rest in peace and may her spirit come upon me while I make my very own recipe.

Here’s Neauxla Chic’s “Momo Pecan Candy” Recipe:


  • 1 1/2 Cups evaporated milk
  • 3 Cups sugar
  • 2 Cups pecans, whole or pieces
  • 1 Stick butter or margarine cut into chunks
  • 1 1/2t . Very good Madacagscar Vanilla extract
  • Buttered marble slap, waxed or parchment paper
  • Wooden spoon
  • Heavy dutch pot, I like to use my Daddy’s Maganite Pot

Neauxla Chic Tip: Try a different milk and sugars 🙃😜😏⚜


  1. In heavy saucepan, pour milk, sugar, and butter

  • Cook on medium heat, stirring often (do not scorch) until boiling. Stirring is very important, babysit your pot, mixture will burn if you do not stir.

  • Boil on medium, stirring, until temperature on candy thermometer reaches 235, which is “soft-ball stage”.

  • To test for soft-ball stage (I go for a med-ball), get a glass measuring cup with very cold water in it. Drop a bit of candy into the cup, and reach into the cup with your finger and push the candy around into a ball. If it shapes and stays, then it’s ready. If not, cook a little more keeping a close eye on the temperature. DO NOT PASS 235, or they will not be the right texture and consistency

  • Remove the mixture from the heat, using a hot pad on counter AND pan, quickly add butter, vanilla, and pecans.

  • Beat with a spoon until butter is melted and mixture thickens to a dark creamy caramel consistency.

  • On a buttered marble slab or cookie sheet with parchment paper (I would butter the parchment paper, but that’s me) use a butter spoon, scoop or 1/4c measuring cup to scoop
    on the paper or buttered surface. Some people prefer to pour mixture into a parchment lined cake pan and cut into squares when cooled.

  • Let the candy cool completely before storing in airtight container in cool place

I was with my girl friend the other day and the Webbie song came on the truck radio, as I danced in my seat while rapping along with the lyrics, I was gifted with perfect hearing. The lyrics registered to my brain as I slowly realized what he was saying, I found myself with my mouth wide open ready for a fly to enter. “I said oh no, did he really say all she want is a good joog, she will buy the D 🤐” listen to the song you will understand. I decided I needed to talk to my followers about this song, we claimed for our theme song some years ago. I was kinda disappointed, that mostly men were on my Live, but actually they were very helpful. So, Im asking you the question below.

I.N.D.E.P.E.N.D.E.N.T do you know what that means??

Last, but not lest, Congratulations to my good friend Polo Nolo, King of NOLA Photography. He has been blessed to be the very 1st NOLA native with no sports affiliation to have his very own tennis shoe line by Reebox!!! Shoe release date June 29th, Private Reebok Polo NOLA Release Party June 28th!!!

I will actually post a separate blog about his new endeavor, but in the mean time feel free to read a blog I wrote about his event entitled, “Pop That Thang fea. Polo Silk The Legendary Photographer.”

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