Texas Pralines Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Oct. 28, 2004
I've made this several times with PERFECT results every time. Something I have learned over the years making candy...you are wasting your time (and ingredients)making candy when it's humid or raining...the candy will NOT set up. Also, I cook these to 240 because they continue to cook while you are stirring in the nuts. These are perfectly buttery, soft, and absolutely the right texture for pralines! Thanks for the recipe!
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Cooking Level: Professional

Living In: Houston, Texas, USA

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Reviewed: Oct. 6, 2004
I'm not sure why, since I double checked the recipe amounts, but the pralines never hardened. I had a tray of soupy pecans on my hands. I salvaged it by spooning the pecans onto graham crackers and drizzling them with chocolate. They tasted great - just not sure why they didn't harden.
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Cooking Level: Intermediate

Home Town: Suffield, Connecticut, USA
Living In: Leesburg, Virginia, USA

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Reviewed: Jun. 17, 2004
These are the best pralines I've tasted. They remind me of the pralines made by Lamme's Candies of Austin, Texas.
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Reviewed: Jun. 2, 2004
This recipe came out very well for me. It reminds me of a local treat here in Austin, Lammes "Texas Chewie" Praline, except it's a little lighter in color. Also, I used a silicone mat to set the pralines on and it worked great. If you haven't ever worked with sugar before, be ready to stir for a while to get it up to temperature - it's not a quick thing - but it's worth it! :)
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Reviewed: Dec. 24, 2002
Very good taste, but DO NOT try to make these in humid weather, they will not get solid.
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Reviewed: Dec. 14, 2002
This recipe is scrupdillyishus!!! So easy too! Just follow the directions. I rate this five stars plus!!! P.S. don't take the final cooking over 242 degrees, it will get too hard.
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