Reviewed: May 23, 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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Reviewer:

HannahB

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Jan. 7, 2009

Yep. They're good.

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cbgv

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Reviewed: 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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Karen

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Collierville, Tennessee, USA

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Reviewed: 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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Michelle

Cooking Level: Intermediate

Living In: Boulder, Utah, USA

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Reviewed: Oct. 6, 2008

Loved it!

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Rachel Dobbs

Cooking Level: Expert

Living In: Hobbs, New Mexico, USA

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Reviewed: 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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amanda k

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Reviewed: 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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