Recipe by MARY GAIL
"Brown sugar, cream, salt, margarine and pecans are microwaved then flavored with vanilla and dropped onto waxed paper to cool into bite sized pralines."
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1 1/2 cups
1 1/2 cups
THIS RECIPE WAS GREAT. TWO THINGS I WOULD LIKE TO ADD THOUGH. FIRST OF ALL THIS WAS MY FIRST TIME ATTEMPTING TO MAKE PRALINES SO I MADE NO CLUE JUST HOW MUCH THE WEATHER CAN AFFECT THESE. IF IT IS RAINY OR THERE IS TO MUCH HUMIDITY, THEN MOST LIKELY THEY WILL NOT SET. WELL THIS IS FOR LOUISIANA, IM NOT SURE ABOUT OTHER PLACES. SECOND, I WAS HAVING THE WORST TIME WITH THESE AT FIRST. I DIDNT KNOW HOW LONG TO MICROWAVE THEM FOR TO GET THEM RIGHT. THEN MY MOM GAVE ME THE BEST ADVICE. YOU TAKE A CUP OF ICE WATER; DROP A SMALL AMOUNT OF THE MIX IN THE WATER. IF IT HARDENS UP INTO A BALL, IT IS READY. IF NOT, IT NEEDS TO BE MICROWAVE FOR LONGER. ONCE I GOT IT RIGHT THESE WERE GREAT AND GONE IN A DAY.
I combined all of the ingredients excluding vanilla, and proceeded to microwave...I had stirred the mixture about 4 minutes into the 9 min time frame, and everything appeared fine, but at 6 minutes, smoke fills the entire house. Apparently... 9 min. was too long for my microwave...Be very careful!
This recipe is awesome!!! First of all, this is so easy. I made pralines "the other way"-on the stove with a candy thermometer--never again. Second, the pralines melt in your mouth, are not grainy, and are not too sweet. I did have to perfect the recipe to my microwave, however. I had to microwave for a total of 12 minutes, and I did not stir for the whole three minutes. I also must make my pralines too big b/c the most I ever got out of the recipe was 28. I made this about a dozen times this year for Christmas gifts. It takes me 20 minutes start to finish. Thanks!
I was a little worried about making these as so many people had issues with the microwave times. I have a 1000 watt microwave and cooked them on high for 4 minutes then stirred, and then cooked another 5 minutes. They turned out perfectly! I'm in Florida, and although its not real humid right now in Dec., these still turned out just fine with all the windows open! I think my best Christmas gift will be seeing the look on my mothers face since she has tried had failed so many times attempting to make pralines! Also, I don't know how you could possibly get 3 dozen out of this recipe, I got 1 dozen smaller than New Orleans style pralines.
These are VERY good! Used real butter instead of margerine. My only problem was that they started to firm up quicker than I could spoon them out...so I dumped it all on the wax paper and separated it with spoons. Much simpler!
Yum. Pralines are easy to make in the microwave but you have to watch your time. I zapped them for 3 minutes to start, stirred, then 3 minutes more. After that I took them out every minute and checked the temp with a candy therm until they reached 240 degrees, then added the vanilla and did the stirring (it did take 9 minutes of cook time for me). Three minutes of stirring was just about right. You want to stop stirring just when they start to look cloudy and start firming up a bit. Drop them on parchment as quick as you can, the remaining mixture will continue to harden as it sits, making it harder to scoop. If it seizes up on you or gets too hard, add a spoonful of very hot water and stir until it loosens up. I used an average sized cereal spoon to scoop and got about 2 dozen. Try dipping these in the "Hard Chocolate Glaze" once they are cool, it looks very fancy :)
I used half and half by mistake, and they turned out beautifully. I would coarsely chop the pecans next time so they are easier for the kids to eat, but overall, these are our new Christmas favorites!!
Delicioso!!! I made full size pralines & only got 9, but that's OK! I prefer pecan pieces instead of halves- but either way is yum! The only minor gripe I have is I like them a little firmer- I 'll try cooking them an extra minute or so next time. But they did set up- I had to cool & stir a few times to get it the right consistency ( thick with a dull finish ) I do like the yield of this recipe- no chance of a boil over! Thanks so much!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 49
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