Reviewed: Nov. 20, 2009

Yummy is an understatement! These remind me of the ones my mama use to make! I followed the advice of several reiviewers and used 2 cups of pecans. Perfect

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gail0

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Reviewed: Jul. 26, 2009

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...

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Jean Caston-Goss

Cooking Level: Professional

Home Town: Louise, Mississippi, USA

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Reviewed: May 5, 2009

These tasted exactly how i remember them as a little kid! They are excelent. I added 2 cups of pecans instead.

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soccerchik

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Reviewed: Dec. 29, 2008

Great, although I should have used halved pecans instead of pieces. I served these on a small dish on the desert bar at my holiday dinner and they were scooped up quick!

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traycee215

Cooking Level: Expert

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Reviewed: Dec. 21, 2008

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.

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MONAH1

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Reviewed: Nov. 20, 2007

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.

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Robyn

Cooking Level: Intermediate

Living In: Norman, Oklahoma, USA

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Reviewed: Jul. 21, 2007

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...

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LORIKAE

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: May 15, 2007

Because I was so used to making peanut butter candy, it was really hard to tell when this candy was ready. i was familiar with the whole water dropping thing, but it didn't work out so well. so, i used good judgment and took it out when i thought it was ready. for this recipe, i think i would have cut back on the pecans. it seems as though the pecans almost over took the candy. other than that, the taste was awesome, and i would definitely make it again with fewer pecans. maybe a 1/4 cup less. anyways, thanks for this recipe. :-)))

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Tamyioni

Cooking Level: Intermediate

Living In: Lafayette, Louisiana, USA

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Reviewed: Jul. 4, 2005

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!

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PEACHES1980

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Reviewed: Dec. 24, 2001

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.

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WOODZZY

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Reviewed: Oct. 9, 2001

This is a great recipe. It has been around for years and is a favorite in my family.

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MOM58

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Reviewed: Apr. 7, 2001

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.

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