As written, this recipe is a 1 or a 2, not because of taste, but because of presentation. If made as directed, they will crumble to bits. I am from New Orleans, where the pecan praline originated, and we NEVER put our pralines on wax paper. The heat from the hot liquid will melt the wax right onto the surface, making them impossible to remove, without breaking into bits and pieces. In New Orleans we use one of 2 surfaces-either a marble slab (done by most of the shops in the French Quarter that do demonstrations) or parchment paper. I also added a teaspoon of vanilla because we love vanilla. I only cooked them over the stove for 1-2 minutes. One to 2 minutes will yield light creamy tan pralines. Cooking them 5 or minutes will turn the sugar mixture a dark brown, which is still good to taste, just not that visually appealing. Also, these will come out waif thin, which is how they serve them in New Orleans, rather than as a big puffed cookie type. For thicker cookie like ones, just use less liquid. With modifications I think this recipe is a 5. It is the way I have seen them made since I was a little girl.
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As written, this recipe is a 1 or a 2, not because of taste, but because of presentation. If...