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Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Aunt Sally's Praline Coated Pecans 5 oz is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Our delicious praline coated pecans are made with the finest ingredients. Each pecan half is meticulously coated with a mixture of butter, vanilla, and sugar, creating a rich and satisfying treat. Perfect for snacking, gifting, or adding to your favorite recipes.
Founded in the 1930s by Pierre and Diane Bagur, Aunt Sally's is a family-owned business rooted in New Orleans' rich culinary heritage. Our pralines are crafted in the historic French Quarter on Decatur Street, preserving the tradition and quality of our original recipes.
The main ingredients include hand-selected Louisiana pecan halves, butter, vanilla, and sugar.
Store in a cool, dry place to maintain freshness. Refrigeration is not necessary but can prolong shelf life.
Absolutely! Aunt Sally's Praline Coated Pecans make a wonderful gift for any occasion.
Experience the delightful taste of Aunt Sally's Praline Coated Pecans. These flavorful treats are perfect for satisfying your sweet cravings or sharing with friends and family. Order your 5oz box today and enjoy the rich tradition and quality that Aunt Sally's brings to every bite.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.