Reviewed: Nov. 28, 2009

This recipe is delicious! I can never remember exactly how I made it the time before (did I stir it? Did I cook it the suggested time?) but regardless the flavor is always there. Not one batch has come out the same: some are crystalline, some spread out, etc. but they are always gobbled up without complaint. So while I can't give pointers on how to make it the recipe well, I can say it will be scrumptious!

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Hayley E

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

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Reviewed: Nov. 19, 2009

If I would have written this review last year, it would have only gotten one star. The first time I made these, they were way too runny and waiting the extra 30 seconds X4 did not help at all. This year, I followed the recipe to a t - but I read a review about adding the other 1/2 a cup of pecans - that was the clincher. These are delicious and living here in the VERY HUMID state of Mississippi, they set up like a champ. I recommend those living in other humid states to add the extra pecans, it might make a world of difference. I bet my coworkers love these tomorrow as much I have tonight!

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carriejwhitehead

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Reviewed: Sep. 29, 2009

Excellent recipe. Came out just like I like them. Very yummy. Made according to recipe directions.

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MONICA397

Cooking Level: Expert

Home Town: Marrero, Louisiana, USA

Living In: Bixby, Oklahoma, USA

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Reviewed: Jul. 29, 2009

chewy pralines, I was hoping for creamy. good recipe, butwatch cooking time. do ice water test or use candy thermometer to make sure you get the right candy stage.

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BOORD

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

Living In: Los Angeles, California, USA

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Reviewed: Jun. 16, 2009

As a Louisiana girl, I know a thing or two about pralines but couldn't resist the call of making them in the microwave. My microwave has a higher wattage than most, so it only took about 5-5 1/2 to cook. Here's the awesome part: I used brown sugar splenda and half and half instead of their full-calorie counterparts.... AMAZING!!! I'm fully prepared to run through the streets extolling the praises of these delicious babies, I'm that impressed.

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Nicole

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Reviewed: Mar. 29, 2009

I spent some time in Chaeleston South Carolina. These are very popular there. That was 4 years ago, and I think about there pralines all the time. This may sound goofy since these are made in a microwave, but WOW they are really good. They taste very close to the ones I ate in Charleston. Great recipe!!! Absolutely delicious. Make these you won't be sorry.

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cinamon

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2009

This were super delicious, my first attempt at making pralines of any ilk. I did use butter, 'cause I have no use for margarine unless I intend to lube my car! I did 4 minutes, stir, then 5 minutes, checked with the cold water for softball stage, did for one more minute. They were a little grainy, but not bad, and who knows, with how I did them perhaps that contributed. All in all, an excellent, almost instant dessert with minimum fuss and only a couple of dirty dishes! ;-)

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Fern

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Reviewed: Feb. 24, 2009

This is the recipe that my Paw Paw has used for years and he is from the New Orleans area. They are requested in mass orders during the holidays. A few key things to remember: High humidity will delay the sitting process, placing the wax paper on kitchen towels may help. Be sure that the cream (half & half) is very fresh and cold and to seal them in AIR TIGHT containers as soon as they cool to prolong shelf life. If they start to crystalize later, place them in a food processor/chopper to chop up and add to homemade vanilla ice cream or top off your favorite ice cream or desserts with it.

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1SassyMassey

Cooking Level: Expert

Living In: Tallahassee, Florida, USA

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Reviewed: Jan. 20, 2009

Great recipe! I use it every year for my Christmas baskets. I follow the recipe and I have never had a batch that didn't turn out! They are so easy and everyone loves them.

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Ang Horne

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Reviewed: Jan. 17, 2009

Yummy & easy! Came out great! The second time I made them I was out of vanilla, so I sprinkled some cinnamon in it and they were yummy too.

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CP

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Reviewed: Jan. 2, 2009

I followed the directions exactly & got a crumbly, sandy, hard mass of sadness. I LOVE pralines & was extremely disappointed that this recipe didn't work. SAD!

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bearswife

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Reviewed: Dec. 20, 2008

I thought these were a little sweet and sugary but this is my first foray into Pralines period. After commenting to my mother that I thought they were sugary she said that is what Pralines are like. So I guess just not for me...but I am giving them in my Christmas basket for people. They were extremely easy to make and I can't wait to see what others think of them. Thanks!

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JOLIEDREAMING

Cooking Level: Intermediate

Home Town: Blairsville, Pennsylvania, USA

Living In: Clymer, Pennsylvania, USA

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Reviewed: Dec. 14, 2008

Good and very easy but, I think I'm spoiled. My mama's were the painstaking kind with buttermilk.

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Margaret

Cooking Level: Expert

Living In: Jackson, Mississippi, USA

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Reviewed: Nov. 29, 2008

For quick and easy (which is why I gave it 4 stars instead of 3), these were pretty good. However, they really don't compare to the Texas Pralines found on this site. They taste OK but are grainy and crumbly. I may make them again if I'm in a pinch.

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MARYG827

Cooking Level: Intermediate

Living In: Columbus, Indiana, USA

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Reviewed: Nov. 29, 2008

I followed this recipe to the T however the pralines were still very runny (thinking it was the heavy cream that caused this) and never hardened. They did smell good however since I added 100% pure vanilla from Mexico, ummmm.

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Bakin Cajun

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Reviewed: Nov. 3, 2008

This is a wonderful recipie. I have a 1100 watt microwave and the 9 min. cooking time did just fine.

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helen

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Sep. 10, 2008

sooooo yummy. my first attempt at pralines. i will be using this recipe from now on. i didnt have any vanilla so i used maple flavoring, delish ! i may have made them to big because it only made 11 pralines. not enuf to share with neighbors. hahah. thanks mallinda.

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southerngirl

Cooking Level: Intermediate

Home Town: Melrose, Massachusetts, USA

Living In: Maysville, North Carolina, USA

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Reviewed: Sep. 4, 2008

Great recipe. I had to microwave mine about a minute longer. I also added an extra handfull of pecans. Very easy, simple recipe. I will be making these again. Next time I might try microwaving half the time and using it as an ice cream topping.

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SHAYLEESMOMMY

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2008

Wow! I always thought that you had to buy pralines, now I can make them in my own microwave in 15 minutes. I have a small microwave and I used 11 minutes, no burning or any problems. I had to stir a little longer than 3 minutes for them to cool, but they set up perfectly and they are delicious!

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Matt and Molly

Cooking Level: Beginning

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Reviewed: Jun. 1, 2008

I tried this recipe when I was making a batch of Sugar Coated Pecans from this site (always awesome). After reading the reviews, I was unsure about the wattage of my microwave so I set the cook time for 6 minutes, stopping at 3:30 to stir, and then cooked 3 more minutes, one minute at a time. Each time I used the cold water soft ball trick to check, and at 8:30 minutes it was done. Incredibly easy!! I used butter as I didn't have margarine and added 1/2 cup of pecans to cut down on the sugar part of each one, and they were perfect. They got rave reviews from everyone, even folks who weren't praline fans and tried them because everyone else said they were good. Give it a whirl!

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BALLROOMGIRL

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