Reviewed: Dec. 5, 2009

what did I do wrong? I cooked this for 13 minutes and it was a burnt stinky sticky mess. Had to throw it out after trying to scrap it off my bowl. Lost lots of expensive ingredients.

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mags

Cooking Level: Expert

Home Town: Grand Prairie, Texas, USA

Living In: Streetman, Texas, USA

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Reviewed: Jun. 27, 2009

Wonderful! Too good to be true, but it is. As with the previous comment, I had to return it to the microwave a couple of times before I could finish spooning it all out, but that was just fine. The candy itself comes out just as smooth and creamy as the pralines made on the stove. I will definitely make more.

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SouthernCynthia

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 17, 2008

Absolutely delicious. Really easy. A hit at the office when I brought them. However, the mixture did turn crumbly and hard to work with after stirring for just over 1 minute. Had to return to the microwave and add a bit more liquid.

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DULCINEA54935

Cooking Level: Expert

Home Town: Neillsville, Wisconsin, USA

Living In: Sparta, Wisconsin, USA

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Reviewed: Oct. 27, 2008

I rated 3 stars not because they didn't taste wonderful, but because they were rock hard. I was expecting something a little more chewy. Maybe a little less stirring as I stirred until it got creamy and cooled slightly. Also, 2 cups of pecans was way more than enough. I would not add more. Next time I will try not stirring as much and maybe putting it in for 12 instead of 13 minutes. The taste is wonderful though. Reminds me of pecan pie. Perfect for the holidays.

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Michelle Mullin

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Reviewed: May 26, 2008

I didn't toast the pecans and I threw everything in at once. They were very good and satisfied my craving for real New Orleans pralines but they aren't a replacement for the real thing. The only reason I didn't give this recipe five stars is because I've only made it once. If I try it again, I'll update my review.

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GEMA71

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Reviewed: May 11, 2008

try again shortring cooking time a little. overcooked and dry the 1 st time

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annasgoods

Cooking Level: Expert

Living In: Baltimore, Ohio, USA

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Reviewed: 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!)

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J La

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Export, Pennsylvania, USA

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Reviewed: Jan. 1, 2008

Had my Mom stir in the pecans and put on wax paper, I think she used too many because the mixture became crumbly.

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Starr.Gazer

Cooking Level: Expert

Living In: Bear, Delaware, USA

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Reviewed: Dec. 21, 2007

I should have followed JCAR's advice as mine was ruined. I was stirring and stirring and mine went from thin and not ready to drop to solid block of maple-y chunk in 10 seconds, no lie. I tried to salvage it by forming the chunk into a log in wax paper, hoping that as it cooled, I could slice it into praline slices. No luck. The slices crumbled as soon as I cut them. The crumbs tasted OK, but not worth the calories. I ended up tossing the stuff. I've made pralines the old fashioned way and thought they tasted better than the crumbles here. It was raining the day I made this and my MIL has often sworn that certain things don't "set" when the humidity is high. Maybe that added to this mess. I may or may not try this again, but I'll try JCAR's tip if I do.

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KRUSHSH70

Cooking Level: Expert

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Reviewed: Dec. 16, 2007

I too followed other reviewers advice about mixing everything together and putting in the microwave. Worked perfectly. My only advice: use parchment instead of wax paper as we had some wax transfer to the pralines, and scoop and put on the paper quick - this cooled down on me and got very hard and crystallized the sugars.

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jamminlion

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Reviewed: Feb. 18, 2007

I followed the recipe exactly, and the consistency/taste was horrible. The pralines turned out rock-hard and were nearly impossible to eat.

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Special K

Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA

Living In: Evanston, Illinois, USA

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Reviewed: Dec. 23, 2006

These were so easy. They came out just like the ones I have made on the stove. Delicious!!

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kievas

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Reviewed: Dec. 19, 2006

Rocks only not in a good way driveway rocks . The flavor is really good but I think the wattage of your microwave would make a big diffrence on how long you cook them. Not enough detail in directions.

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LECHAT99

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Reviewed: Dec. 18, 2006

These turned out great and had a very good flavor.

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jll076

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Reviewed: Dec. 6, 2006

I tried both recipes & this one is so easy an old man like me can make it. Be sure to toast pecans first, actually I toast all nuts before using. Use a sturdy glass bowl and be carefual taking it out as it is very hot.

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PFEDDE

Home Town: Oklahoma City, Oklahoma, USA

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: Dec. 4, 2006

These were super easy to make. The mixture did get hard and crumbly after I added the pecans. I thought I might have to throw out the whole batch, but I saved it by adding a little bit of the extra heavy whipping cream. Worked like a charm!

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texaslady3

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Reviewed: Dec. 1, 2006

Followed the directions to a T. Turned out rock hard and icky. Threw the whole batch away. Poor pecans. :(

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Bonnie

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Reviewed: Dec. 15, 2005

13 minutes was too long in my microwave

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LNHULSEY

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Reviewed: Nov. 3, 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!

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Janett

Cooking Level: Intermediate

Home Town: Tappahannock, Virginia, USA

Living In: Mechanicsville, Maryland, USA

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Reviewed: Feb. 12, 2005

I tried this recipe twice, both times it did not turn out as I thought they would. The first time I used large chopped pieces of pecans, and the mixture turned hard before I got them all stirred in. The second time I finely chopped the pecans and stirred them in immediately, not giving the mixture any time to cool. These turned out better, but ended up being medium sized balls of brown sugar. They tasted fine, but not what I expected. I am going to try these again and follow some of the suggestions of the other comments

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