Recipe by SARATHERESA
"Pecans are cooked to the soft ball stage with brown sugar, white sugar, evaporated milk and butter and then beaten and poured on a slab to firm up in these sweet, chewy candies."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/4 cups
These were excellent and have gotten rave reviews from everyone who has tried them. I did make a few changes though. The way the recipe is, they come out to be nuts clumps in the midst of a pile of praline "cookie." I prefer the traditionaly southern pralines where it is a nut that is coated in a dry praline coating so I upped the quantity of pecans to 2 cups. I also added 1/4 c. real rum and about a tablespoon of dried ground ginger to the cinnamon/vanilla mixture. For the higher quantity of pecans, you have to move quickly as the praline mixture will cool quickly and begin to solidify around each nut very quickly. Just keep stirring which will break apart huge clusters, then spread on a baking sheet until cool. Then I pour them into a collander and toss all the loose sugar off. This also rounds the edges of the praline coating out on the nuts. Even better is that you can save the sugar that falls out of the collander and use as brown sugar in cookies! So delicious...
These pralines are easy and quick, and the texture is good. Unfortunately, the evaporated milk scent was so strong that it spoiled the flavor. Substituting light cream (10% butterfat) would render theses candies perfect.
This recipe was quick and easy. I added more pecans and I also used a tablespoon to drop the mixture on a sheet of parchment paper, 1-inch apart instead of spreading on a buttered baking sheet. My family and I enjoyed it. You should try it!
Melt-in-your mouth yummy! And so easy to make. I will add more pecans next time. I will also spread the mixture faster because it firms very quickly.
Very nice recipe, but requires some experience to reach a good outcome. I recommend taking the candy mixture to 240 F. Once you remove it from heat, stir just enough to have the mixture begin to thicken. (DO NOT over-stir at this point or you'll end up with crumbs! Delicious, but not very presentable.) Immediately pour onto a Silpat. Allow to cool completely without disturbing. Then cut or break apart into pieces. I would also increase the amount of pecans to about 2 cups.
My kids are LOVIN' them. I use 1 1/2 cup white to 1/2 cup brown sugar and right before I stir, just a pinch of salt keeps it from being too sweet! We also put two large 'dollops' of peanut butter and make them peanut butter pralines! Yummy...
This recipe is impossible to double---beating at the end is too difficult. The ratio of praline to nuts is high. Next time I would increase the nuts or cut down on the evaporated milk.
This recipe was great!! I have been making pralines for 20 yrs and have always sit and stir and stir so it will get thick. It was so easy this time to use the mixer. Thank you so much.
* Percent Daily Values are based on a 2,000 calorie diet.
Yummy Pecan Pralines
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 58
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Put a sweet, chocolate twist on classic pecan pie with this recipe.
See how to make a rich, sweet, and gooey pecan pie.
A moist, tender coffee cake with a sweet, crunchy pecan topping.