Omg, delicious! When I die, I hope heaven has these pralines! I'm from GA, and got this recipe because another reviewer said it resembled the ones from River Street Sweets in Savannah (which are to die for!). They do, and they're awesome! The pralines at RSS are really expensive, so I'm super stoked that these taste almost exactly like them. I will be making lots for holiday gifts, and this recipe is DEFINANTLY finding a place in my recipe box!

These had a great taste, but I can never get them to get to the firm consistency. If anyone has any advice on how to get these firm please resond!

Excellent praline recipe. I have just come back from a trip to Savannah Georgia and brought River Street Sweets pralines home with me. My family loved them so much they begged me to make some pralines and I have to say, this recipe is very close to River Street Sweets. River Street Sweets pralines have a little more depth in flavor. I used light cream instead of milk. I let them sit 2 to 3 minutes before I poured them onto my cookie sheet. That seemed about the right amount of time...sooner and they would have been too liquidy and too much longer they would have been too hard. Next time I make these I will try using buttermilk.

This was my first try at Pralines and they were to die for!!! I did let them cook a minute or so before making them. They really are the best!!!

Excellent! Make sure to make them small, otherwise you get too much candy and not enough nuts. :)I will make this many more times, great recipe!

SWEET!!!!!

Very very good recipe! This was my first time to make pralines, and a candy thermometer and I don't get along, but it was easy to do by the water test. So very creamy, I used buttermilk instead of milk, and did the ice bath, poured 1/2, iced again and poured the rest. Awesome flavor, I will look no further, this recipe is a keeper to use over and over! Thank you for making pralines easy!

This recipe was excellent and very similar to the Pralines at River Street Sweets in Savannah, GA. I did not toast my pecans. The best outcome seemed to depend on when I poured them out on the cookie sheet. The ones that I spooned out immediately were too flat and glossy. The ones that I spooned out after the mixture had cooled were too crumbly. The ones that I spooned out after the mixture had cooled for 2-3 minutes were the perfect consistency. I would recommend waiting just a couple of minutes, then quickly spooning them onto the cookie sheet. I will definitely be making these many times over the holiday season!

I must say this was really good it was late at night when I made them so I didn't have any pecans so I used peanuts and they were still very good and was gone as soon as I made them so yes I will make them again and again. Thank you so much

Addictive!

I prefer a chewy caramel praline, but my husband LOVED these. I didn't even have enuff to give as gifts as planned b/c he pilfered them! For awhile I had to hide them from him!!! So needless to say they are yummy! I substituted the milk for half and half b/c I didn't have any regular cow's milk.

This is it, baby! The flavor I remember. I've messed up more praline recipes than I care to admit, but this one finally worked for me!

These were perfect!!! I have made them for my husband, my parents, my in-laws...and they all love them! Thank you so much for the recipe. These candies make great gifts!

These were fairly good, but not exceptional. I did not use a candy thermometer and I'm sure they'd be a bit better using one, as I didn't understand the pouring into water thing. I would also add more pecans next time as I love them.

These were very yummy- my mom and I loved them! : D They were very sticky though, and you have to follow the recipe exactly, or you will end up with a mess.

Terrific recipe! I made these to give away as Christmas treats, but they never made it to the tins. They were devoured by my family in less than 48 hours. The only thing different that I did was to put the pot(of praline ingredietns) in a ice water bath prior to spooning them onto the baking sheet. If you do this, make sure you stir the mixture constantly as it forms quickly. The ice bath helps the pralines to set with a smooth texture.

This is one of the best recipes that I've tried recently. the sugar and pecans really pop out with a melting flavor.