I read a lot of the recipes and reviews and combined a lot of ides for this...and here's some useful info. Iused 2 cups pecans - both chopped and whole. Toast them for 10 minutes on 300 for a crunchier praline, stirring once. 3/8 cup butter is 6 Tablespoons. Use whole milk or even light cream. Use 1/2 teaspoon salt. Vanilla keeps its flavor best if stirred in after removing from heat. The ice bath was great idea as it needed to cool to coat the pecans the best.
Then I cooled them in the freezer so I could eat them right away because they were yummy.
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I read a lot of the recipes and reviews and combined a lot of ides for this...and here's some...