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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gummibear

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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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motomodel

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Reviewed: Mar. 23, 2009

Too good! Fudge like and tangy tasting.

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Cherie

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Reviewed: Feb. 24, 2009

I followed the directions exactly and it never set up. I ended up with a very tasty brown sugar syrup with pecans (good for ice cream) but nothing I could serve as candy!

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heaher

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Reviewed: Feb. 21, 2009

Yummy!

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Mrs. Akin

Cooking Level: Intermediate

Living In: Texarkana, Arkansas, USA

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Reviewed: Dec. 21, 2008

Followed recipe and instructions exactly and they came out wonderful!!!

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ANGELSIXX

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Reviewed: Dec. 7, 2007

I used lowfat milk because I did not have any buttermilk. It still worked out great, although I'm sure it would have been creamier with the buttermilk. I also used almonds instead of pecans, and it was sooo good! Good recipe! Will use again.

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Miss1977

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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Reviewed: Sep. 24, 2007

Good praline recipe! Very important to follow the recipe cooking to temps, stirring, and beat the almost 8 min. (even if arm feels like it is going to fall off)Give it time to cool off and set up. Very good!

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kehn

Cooking Level: Expert

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Reviewed: Sep. 8, 2007

Delicious and super easy.

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thegirlsleuth

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Reviewed: Aug. 27, 2007

I have been making this recipes for years, but I do use more vanilla. It is absolutely delicious. I usually pour this into a buttered baking dish and present as fudge since it sets very quickly once it's beaten.

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