Reviewed: May 29, 2012

I used a regular eating spoon to drop these onto buttered wax paper and made 75 which changes the calories to about 192 each candy. I can't keep these in the house. The kids eat them up fast! *love* this recipe! Not grainy, nice smooth chewy and easy enough for a beginner. Takes an hour though not 30 min!

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Reviewer:

MomOf8

Reviewed: Feb. 12, 2012

The ingredients in this are correct, but it will take MUCH more time than is posted and you cannot rush it. Also, it makes MUCH more than 2 sheets of aluminum foil on 2 pans will hold...prepare 4. And make sure it is a LARGE sauce pan...the mixture will expand as it bubbles and cooks down somewhat. I agree with one of the other reviewers...240 is the proper temperature, not higher as it continues to cook and will go beyond the caramel stage. But don't attempt this without a candy thermometer or you will either have rock hard pralines or runny ones. They do taste remarkably like Lamme's Pralines!

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Reviewer:

mintconditionherbfarm

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Asheville, North Carolina, USA

Reviewed: Jun. 2, 2011

These are delicious caramel pralines. I used less pecans and cooked them at a lower temp. Other than that I topped them with melted Guittard Milk chocolate to add calories. HA! They were a big hit and a fun change from the regular New Orleans Pralines that I make. All in all a fun recipe. (You can use parchment paper to cool them on and halve the recipe.)

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Reviewer:

IrishMom Luvs2Bake

Living In: Boring, Oregon, USA

Reviewed: Mar. 7, 2011

Love this, easy to make & taste great! Will make these again.

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Reviewer:

lily

Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA

Living In: Mc Kinney, Texas, USA

Reviewed: Feb. 2, 2011

i was able to cut this recipe in half and it turned out great, the first time i used all butter and it was too buttery for me so i used 1/2 marg and 1/2 butter the second time and it was great. I love this recipe.

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Reviewer:

alyssaaverie

Cooking Level: Expert

Home Town: Clarksville, Texas, USA

Living In: Conroe, Texas, USA

Reviewed: Nov. 29, 2010

My dad wanted me to make this for him. He received the recipe from a client. The taste is GREAT. Not too sweet. Love the butter. It did not get 5 stars because it was a bit runny. I think that the next time I make it, I will add some cornstarch or flour to thicken it just a bit.

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Reviewer:

Buschee62

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Mckinney, Texas, USA

Reviewed: Apr. 16, 2010

Turned out runny. But tasted good. Don't know what went wrong. :^( Maybe I'll try again.

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Reviewer:

Steph

Cooking Level: Intermediate

Home Town: Heber City, Utah, USA

Living In: Park City, Kansas, USA

Reviewed: Jan. 3, 2010

the best tates just like lambs candies in austin texas loved it

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Reviewer:

alex mcgrew

Cooking Level: Expert

Home Town: Summerville, South Carolina, USA

Living In: Gold Bar, Washington, USA

Reviewed: Dec. 19, 2009

Though these taste delicious there is something wrong with the timing. Also, I didn't know if I was supposed to stir the sugar and corn syrup when first put in the pan or to just let it get to boiling point. I let it sit. then after adding the rest of the ingredients, it took an hour of stirring or more, actually it took about an hour and a half of stirring to get it to 242 on candy thermomiter. I'm surprised if they do come out. I tasted some on the spoon and it was really goood. I was very disappointed about how runny they were. Not sure I'll go to all this trouble again.

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Reviewer:

Lonna

Reviewed: Dec. 16, 2008

I made this recipe as written. It turned out wonderful. After adding the cream and butter it did not look as if it would mix but as it heated up it mixed well. It took at least 35 minutes to heat back up to the 242 degrees. It turned out smooth , creamy and golden. I made a big mistake and used wax paper to drop it on. I tried to pull one off and it was a terrible mess. I put them outside for about 10 minutes ( which was 8 degrees ) and they got solid enough to pull off, actually making wrapping them easier. Very simple to make and I would make them again. Thanks...

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