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Praline Pecans
SUBMITTED BY:
Dana Campbell
PHOTO BY:
Karen
"With pecans so plentiful in Texas, these sweet crunchy nuts have become an expected tradition. Everyone in my family asks me to make them again and again for festive gatherings."
RECIPE RATING:
Read Reviews
(8)
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PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 cup sugar
1 cup packed brown sugar
1/2 cup water
2 tablespoons honey
1/2 teaspoon ground cinnamon
3 teaspoons vanilla extract
1/4 teaspoon rum extract
3 cups pecan halves
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What to Drink?
Sparkling wine
Annex Theater Champagne Cocktail
DIRECTIONS
In a heavy saucepan, combine the sugars, water, honey and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240 degrees F (soft-ball stage). Remove from the heat; add extracts. Cool to lukewarm without stirring.
Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container.
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REVIEWS
Reviewed on Jul. 20, 2007 by
LORIKAE
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LORIKAE
Jul. 20, 2007
These were awesome! I disagree with the previous reviewer that they're too rich - people at the party where I brought them kept popping them like chips and raving! I didn't have any rum extract, so I used about 1/4 c real rum where you're supposed to add the extracts. I first heated the rum in a skillet which brought its temperature up so as not to shock the candying process, and also helped evaporate some of the liquid of the rum. Will DEFINITELY make again.
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8 users found this review helpful
These were awesome! I disagree with the previous reviewer that they're too rich - people at...
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Reviewed on Nov. 12, 2006 by
fulsome-cooking
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fulsome-cooking
Nov. 12, 2006
These came out good, but they are so rich that you can't eat a lot. I think that this would be a great snack for the hollidays.
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5 users found this review helpful
These came out good, but they are so rich that you can't eat a lot. I think that this would...
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Reviewed on Nov. 12, 2008 by
Karen
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Karen
Nov. 12, 2008
I made a test batch of these this afternoon. Soooo addictive! I made 1/4 of the recipe. Don't have a candy thermometer so I did the soft ball in water test. All that being said. I have to get a candy thermometer as I may have taken the candy to a little higher temp. Secondly my pecans had been in the fridge, but I thought out long enough...guess not, as the "goop" set up too fast after putting in the nuts. Next time I will toast the nuts and then cool to room temp just to give them a little more flavor. The aroma when the rum extract hit the warm candy mixture...wow! Cooled them on the Silpat. Maybe next time I may add a little "heat" to them, just a little something to get your attention but not burn.
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3 users found this review helpful
I made a test batch of these this afternoon. Soooo addictive! I made 1/4 of the recipe....
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Reviewed on Nov. 3, 2008 by
Michelle
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Michelle
Nov. 3, 2008
Yummy. Just like how I remember them in New Orleans! Except don't try to be more clever than the recipe: I didn't have wax paper and thought to myself, "Self, I'll bet I can just put these on a cookie sheet." Yeah, not a good idea. Still tasty, but now I cannot pawn these off on people at work like I usually do...
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3 users found this review helpful
Yummy. Just like how I remember them in New Orleans! Except don't try to be more clever than...
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Reviewed on Dec. 24, 2007 by amanda k
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amanda k
Dec. 24, 2007
These were great! I couldn't even wait for these to cool, they were so good! Very, very tasty recipe - thanks so much!
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1 user found this review helpful
These were great! I couldn't even wait for these to cool, they were so good! Very, very tasty...
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Reviewed on May 26, 2009 by
HannahB
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HannahB
May 26, 2009
Excellent!!!! My husband and I were out last night at a Mexican restaurant where he purchased a praline like he always does and he enjoyed it so much that he begged me to make them sometime. So I did and they were the best we've had so far!!! I too used rum instead of the extract along with regular syrup instead of honey bc I didn't have the honey AND I even tossed in a bit of almond extract for my own enjoyment. Great recipe!!!!
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Excellent!!!! My husband and I were out last night at a Mexican restaurant where he purchased...
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Reviewed on Jan. 7, 2009 by cbgv
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cbgv
Jan. 7, 2009
Yep. They're good.
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Yep. They're good.
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Reviewed on Oct. 6, 2008 by
Rachel Dobbs
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Rachel Dobbs
Oct. 6, 2008
Loved it!
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0 users found this review helpful
Loved it!
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