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Maple Walnut Pralines

R. Holland

"An easy walnut praline recipe with minimal preparation and cooking. Warm scoops of coated walnuts are placed on a sheet of waxed paper and allowed to settle into praline mounds. Keep refrigerated in a covered container until serving."
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Ingredients

55 m servings 272 cals
Original recipe yields 12 servings (12 serving)

Nutrition

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 22.7g
  • 7%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Spread a sheet of waxed paper onto a flat working surface.
  2. Melt butter in a saucepan over medium heat, stirring frequently. Slowly stream maple syrup into the saucepan while stirring with the butter; bring to a light simmer. Stir confectioners' sugar, cinnamon, and salt into syrup mixture with a whisk; cook and stir until the mixture is hot and the confectioners' sugar is completely dissolved into the liquid. Gently stir walnuts into the liquid just until coated and remove saucepan from heat. Let the mixture cool slightly.
  3. Drop walnut pieces by the spoonful onto the waxed paper and let each portion spread into a rounded mound; let cool completely until set, at least 30 minutes.

Footnotes

  • Cook's Note:
  • For firmer pralines, increase heating temperature to bring mixture to a soft boil until the temperature of the mixture reaches 235 degrees F (113 degrees C).

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Reviews

Read all reviews 3
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I made these. They are very easy and really yummy. I followed the recipe just as written. It worked very easily. I do feel the need to say that my home is air conditioned and thus cool. I t...

I used half butter and half lard, and the flavor was wonderful. The candy never hardened / set completely, even after 7 hours of cooling. No matter, though. The taste made up for it!!!!

Fantastic! LOVE, LOVE, LOVE these! This was so quick and simple to make and tastes soooo delicious. This is a definite keeper~YUM, YUM, YUM!!!!!! Thanks for sharing. :)