Melt in Your Mouth Pralines Recipe - Allrecipes.com
Melt in Your Mouth Pralines Recipe
  • READY IN 45 mins

Melt in Your Mouth Pralines

Recipe by  

"They are terrific! Not chalky, but creamy and delicious. These can be stored at room temperature, or frozen. Can't beat pralines from Louisiana!"

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Ingredients Edit and Save

Original recipe makes 36 prailines Change Servings
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Directions

  1. Preheat the oven to 275 degrees F (135 degrees C). Spread pecans out on a baking sheet in a single layer. Bake for 15 minutes in the preheated oven, or until fragrant. Set aside.
  2. In a saucepan, stir together the confectioners' sugar, white sugar, buttermilk, heavy cream, butter, and salt. Bring to a boil over medium heat. When the mixture begins to boil, start stirring gently with a wooden spoon, and continue cooking until the mixture is slightly above the soft ball stage to 250 degrees F (120 degrees C).
  3. Remove from heat, and stir in baking soda and vanilla. The mixture will expand some while stirring. Cool for 10 to 15 minutes, then stir in pecans. Keep stirring with a wooden spoon until the mixture loses its gloss. Drop teaspoonfuls of the mixture onto parchment paper that has been coated with butter flavored non-stick spray. Allow to cool completely.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 20 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2010

I believe some people are confused as to what REAL Louisiana Pralines are, and that they are VERY different from Texas Pralines. Louisiana Pralines (pronounced PRAWlines) ARE a bit gritty, where as Texas Pralines are chewy caramel. So before folks give low ratings, I think they should do their research on the authenticity of the food and these ARE Authentic LOUISIANA Pralines......Girl who lived in Louisiana!!

 
Most Helpful Critical Review
Jan 26, 2004

I used all buttermilk and all white sugar. These were ok, but nothing like my moms. I'm certainly not the best at candy making but this recipe was easy to follow. Glad I gave it a shot. Thanks

 

11 Ratings

Sep 03, 2008

I chose to use this recipe in spite of the bad reviews because I didn't feel that making this sort of thing in the microwave would turn out the way I wanted. I made some alterations- the most major being that I used walnuts instead of pecans, I also had no buttermilk on hand, so I substituted half and half, and also had no confectioners sugar, so just used white sugar. The result was good-quality candied nuts. Thanks!

 
Dec 21, 2008

This was my first try with pralines. They worked brilliantly for me even with humid weather. The only thing I did differently was did not cool the mixture 10-15 minutes after adding the vanilla and baking soda. We stirred about 2 minutes and then added the pecans and it was already hardening as we were placing them on wax paper. The texture was perfect.

 
Dec 19, 2003

Did not like this recipe.

 
Feb 24, 2009

I used this recipe under ideal conditions and followed the directions precisely. The result was a total failure. The pralines were more like sugared pecans - grainy and gritty.

 
Dec 20, 2005

I followed instructions but had no luck with the recipe.

 
Dec 13, 2011

Just made these and followed the recipe exactly. Easy but as with a previous reviewer they were dry within a minute of stirring in vanilla and soda, so much so that I ended up pouring the whole dry crumbling batch onto the lined pan and will probably use as a praline topping for ice cream. Great flavor though.

 

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Nutrition

  • Calories
  • 97 kcal
  • 5%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 0.8 g
  • 2%
  • Sodium
  • 43 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

MONETTEF
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