Microwave Pralines Recipe - Allrecipes.com
Microwave Pralines Recipe
  • READY IN 35 mins

Microwave Pralines

Recipe by  

"The most fantastic, EASY candy you can make... sinfully delicious and habit forming. I have only seen this fail once, and then the disaster was the most marvelous gooey pecan praline ice cream topping."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    20 mins
  • COOK

    13 mins

    35 mins


  1. In a deep, microwave-safe bowl, mix together brown sugar, whipping cream, and corn syrup. Microwave on High for 13 minutes.
  2. Mix in butter until well blended. Then stir, stir, and stir until mixture begins to cool and get creamy. Stir in chopped nuts. Drop by tablespoonfuls onto waxed paper to cool.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 14, 2003

If you wait and add pecans after sugars have cooked, it will cool the mix too much and it will set up prematurely. I have found that you can add the nuts in the original sugar mix and cook along with the sugars and it comes out just great.

Most Helpful Critical Review
Jan 25, 2004

not very good.......i think maybe i did something wrong because everyone else that reviewed liked them. They were too soft maybe??

Jan 25, 2004

I have used a variation of this recipe, leaving out the corn syrup, using 2 tablespoons butter instead of 1 and untoasted pecan halves. I put in everything all at once & microwave for 13 minutes. Stir until mixture starts to cool & begin dropping. If mixture gets too thick, simply put back in microwave for a minute or so & continue. Put on a pretty Christmas plate for a great teacher gift!

Nov 03, 2005

Wow! I've made pralines on the stovetop many times, but have never seen a microwave recipe. I was suspicious...too good to be true? These were the best I've ever made! And they are the most beautiful dark color. Yum! I made as directed, but added a pinch or two of salt, and then about a tsp of vanilla right before adding the (non-toasted) pecans. Also, I put at least a 1/2 cup extra pecans, and would've added a few more, but ran out. That's just personal preference though. Oh yes, and I cooked them for about 19 min rather than just 13, but I ~know~ my microwave is a bit weak. Awesome recipe...thanks!

Apr 30, 2008

This recipe compares with the New Orlean's pralines I've tasted. It is important to use the whipping cream though if you want to keep the creamy, buttery taste that distinguishes them from just plain white fudge. Because microwaves differ, using the soft ball stage to determine when it is done is important. After nine minutes,just swirl a few drops of the cooked mixture into ice water. If it dissipates, continue cooking until you can create a soft ball you can lift out of the water. Warning: Though good cooks taste their food, don't taste this or any candy until it is ready for the pan. It will scald you. (And, yes, I've experienced it!)

Dec 05, 2004

The first time was a flop. Stirred too long and it turned to crumbles when I put the pecans. Second time worked great when I took someone's advice and combined all ingredients in the beginning and didn't stir as long as the first time. Very good.

Jan 25, 2004

yep, this isn't your mother's pralines! Fast, delicious...and you'll definitely know if you have any cavities after one bite!

Dec 31, 2004

I made this recipe for Christmas and my family loved it! It was delicious and very easy to make. Like other reviewers, I added all ingredients at once and did not toast the pecans first. It was great!


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  • Calories
  • 239 kcal
  • 12%
  • Carbohydrates
  • 28.5 g
  • 9%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 18 mg
  • < 1%

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

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