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.

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

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!)

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

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.

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.

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

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

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.

These turned out great and had a very good flavor.

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.

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!

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

13 minutes was too long in my microwave

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!

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

These were okay but definately not as good as the tried and true stove method.

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!