Reviewed: Apr. 19, 2013

I am from Louisiana and I normally don't make pralines because you can get them almost everywhere, but I moved to Iowa and they have no taste here so I decided to try this recipe. This is a great praline. It was easy and YUMMY. I added a half of cup of extra chopped nuts and made smaller portions then normal. If you make candy this is a recipe for you!!!

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Reviewer:

msmom

Reviewed: Mar. 2, 2013

These are easy and delicious.

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kimallison

Reviewed: Feb. 9, 2013

Looking at all the positive reviews I must be the only one that is doing something wrong... After falling in love with the pralines at River Street Sweets I decided at $17.99 a pound I'd better find a cheaper alternative before I go broke. I did everything according to the recipe. I used butter milk. I didn't do the ice bath step most people were suggesting. I let it cool at room temp while stirring. It poured and set up like it was going to work. After it completely cooled I attempted to peel off of wax paper and it fell apart. I was able to get one complete piece off the paper but it crumbled in my hand. It tasted okay but it was very grainy. I may try it one more time but only an insane person does the same thing and expects a different result. Any advice on what I am doing wrong?

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brooklynbred

Reviewed: Jan. 5, 2013

Very good. crumbly not chewy just like i like them. easy even for me and i burn everything!

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clairity13

Reviewed: Dec. 25, 2012

These are so easy and quick to make. Decided I would try the microwave recipe before did the stovetop one. From start to finish it takes about 20 minutes. Watch carefully when stirring and as soon as it looks like it would hold its shape, work very quickly with two spoons to spoon out the pralines. It sets up very fast once it starts to cool and you cannot reshape once it is spooned out or it looses its sheen. Made about six times for Christmas gifts and family gatherings but I only got about 14 to 20 pralines of a pretty good size.

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Good Cookin'

Reviewed: Dec. 15, 2012

Excellent recipe...I modified it a little based on other reviews. I mixed white sugar, brown sugar, butter, 1/2 c EVAPORATED milk, and 1/2 tsp salt until smooth and melted together before adding pecans. I stirred gently the entire time until it reached "soft ball" stage using thermometer. Removed from heat and added vanilla and stirred 3 minutes off of heat. Instead of using cookie sheet, I used cupcake tins for better portion control and perfection!! These are a HUGE hit!!!

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krystled

Reviewed: Dec. 13, 2012

I make these pralines every year for the holidays, they are fabulous! I stir and let mine cool for a few minutes, then pour into paper cupcake liners so they don't spread out so much. Love to give as gifts, along with Remarkable Fudge.

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Dawn in OK

Reviewed: Dec. 9, 2012

Have never tried making pralines before or even eaten one for that matter. I read most of the reviews and tips before trying this one. First thing I did was buy myself a candy thermometer. According to my taste tester, they came out great! I will be saving this recipe and making them again.

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jasper1789

Reviewed: Sep. 29, 2012

I couldn't have made this without KikiNola. I used almonds, almond milk, and Earth Balance to make it vegan but her tips about cooking the mixture were important!

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Reviewer:

Bakingnotwriting

Cooking Level: Expert

Home Town: Berkeley, California, USA

Reviewed: Aug. 5, 2012

I really missed these after leaving New Orleans, and it is great to find such an easy recipe to make them. I find it is best to let the mix cool a few minutes before spooning it out, because I've noticed its always the last ones that I spoon out that set first.

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