Reviewed: Jan. 2, 2012

Used this recipe in place of the one I had been using for years. WONDERFUL! Creamy, brown sugary, and full of pecans. One note though, work quickly after beating, as these set up quickly!

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Reviewer:

lovesgorillas

Cooking Level: Expert

Home Town: Cedar Falls, Iowa, USA

Living In: Iowa City, Iowa, USA

Reviewed: Jun. 12, 2011

This recipes must be for the pros. I tried to make this, first time for making pralines. Don't have a candy thermometer, so I just guestimated. I had to pour it all together in a dish b/c it was too thin and liquidy, it's in the fridge now. I also used almonds instead of pecans. I just wanted some way to get rid of all the buttermilk I had; it worked.

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Reviewer:

Shanel

Reviewed: Aug. 9, 2010

Good, but very sweet like a pecan pie! Needs strong coffee, tea, or lots of milk when eating, whew!

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Reviewer:

Ttownbeth

Cooking Level: Expert

Reviewed: Dec. 22, 2009

Outstanding. I am a native Texan, and these are exactly what I remembered from the Tex-Mex restaurants back home. I added a pinch of cinnamon with the vanilla, and I thought it was a small improvement, but they were superb either way.

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Reviewer:

garrison2925

Reviewed: Dec. 17, 2009

i really enjoyed this recipe. i have never had pralines before but i really enjoyed eating these. thanks.

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Reviewer:

naudia

Home Town: Myrtle Beach, South Carolina, USA

Reviewed: Dec. 17, 2009

I followed the directions closely and watched my candy thermometer temperature like a hawk and still the end result was a bit gritty like the sugar didn't quite break apart. I read the other reveiws and it seems everyone else sailed right through and ended up with a mouthwatering surprise??? My end result was just ok.

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Reviewer:

Ameyers

Cooking Level: Expert

Home Town: Edwardsville, Illinois, USA

Reviewed: Dec. 7, 2009

If I had known making pralines was this easy, I would have done it long ago! I substituted heavy cream for the buttermilk, just because I had some that I needed to use. These are EXACTLY like the pralines you can buy on River Street in Savannah, GA. mmmmmmm... they definitely remind me of the hospitality and charm of the South. I'm sure this batch will be long gone before I put together my Christmas goody platters, but I'll definitely make another batch or two before then.

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Reviewer:

jamifranz

Reviewed: Sep. 26, 2009

I really LOVE this praline. It does, however, require patience........which is hard for me, and I end up with a mess of sticky dishes, but well worth it!

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Reviewer:

gummibear

Reviewed: May 4, 2009

I've never made Pralines, but had some great ones in New Orleans. I decided to try and man, oh man, are these good! I followed the recipe exactly. I make enough candy to know you have to be patient & reach those temps to get results. It was worth it! Destined for annual holiday presentation!

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