Pecan Pralines

They were grainy and gross. I think we did it wrong.

It turned out wonderfully!! I crush it up and put it on my cranberry and chicken salad! Yum! Try it It’s a nice twist on regular lettuce salads.

should have melted my sugar slower in the beginning mine came out grainy. i placed half on top of pretzels and half regular. quick and delicious BUT not like New Orleans

This is very similar to the one I use, but I can see where there could be problems if you were unfamiliar with making pralines. You 100% need a candy thermometer! When the temp reaches the soft ball stage, remove from heat, add butter, and spoon up.

Never came together. It made more of a caramel with pecans. This was a mess…

I have been craving pecan candy for a few weeks now. I love this recipe because it is easy.

The recipe worked for us because it didn’t include any milk products (we used milk-free margarine). The recipe should include instructions to “cook to a temperature of 239 degrees, then turn off heat and stir in pecans”, just for clarity to other readers. From there, you can let it thicken until ready to spoon out onto prepared sheets.

This recipe is great. I dont understand why people have to come on here and say theirs is better or you should change things. If you have a recipe that is better then use yours and dont come on here and criticize someone elses helpful hints. no one cares where your from or where the recipe originated from. Just be thankful that you can come to this great site and find a recipe to make some outstanding food.. Thanks for all you great tasting recipes

I haven’t tried this recipe yet, but I will! Looks good & sounds easy. The picture is wrong! Under the photo is a link that says “1 of 3 photos”…click there and you’ll see the actual picture of the pralines!

Great pecans. Suggestion possibly for those that had it seize up on them… I simply poured the pan onto a baking sheet and proceeded to constantly stir them/chop them with a rubber spatula. This allowed them to stay apart and also reduce the amount of sugar built up on them. It made them more crystallized, rather than turning into bricks. I wanted them for a salad, not a brick to eat for a snack. I actually put them into a colander with small enough holes to shake off excess sugar and just tossed them around in there till I had just the pecans remaining without all the powder.

Less water, needs to be heated to certain heat that is not listed here. Added more pecans too.

Used the recipe and it made them as advertised. Slight change, used a splash of Mexican vanilla and dropped on parchment paper. I’m not a chef, just a guy with a little time on my hands and a neighbor with pecan trees!

I put these on top of a dark/white chocolate cheesecake! They are PERFECT addition!

Taste- 5 stars; Directions: 3 stars; This was my first try at pecan pralines. I just got a wild hair to try them and, for my first try, they turned out pretty good. The only change I made was using Splenda instead of sugar ( only because I don’t keep sugar in my pantry). A note for other first tryers: Don’t over cook these or they become “pecan bricks” instead of pecan pralines. Thanks!

The recipe as written was a big ol’ mess. Half the batch seized up on me and I had to reheat them with extra butter. After that they turned out okay. I will try a different recipe when I want to make them again.

As written, this recipe is a 1 or a 2, not because of taste, but because of presentation. If made as directed, they will crumble to bits. I am from New Orleans, where the pecan praline originated, and we NEVER put our pralines on wax paper. The heat from the hot liquid will melt the wax right onto the surface, making them impossible to remove, without breaking into bits and pieces. In New Orleans we use one of 2 surfaces-either a marble slab (done by most of the shops in the French Quarter that do demonstrations) or parchment paper. I also added a teaspoon of vanilla because we love vanilla. I only cooked them over the stove for 1-2 minutes. One to 2 minutes will yield light creamy tan pralines. Cooking them 5 or minutes will turn the sugar mixture a dark brown, which is still good to taste, just not that visually appealing. Also, these will come out waif thin, which is how they serve them in New Orleans, rather than as a big puffed cookie type. For thicker cookie like ones, just use less liquid. With modifications I think this recipe is a 5. It is the way I have seen them made since I was a little girl.

This was my first attempt to make Pralines and with this recipe it was a DISASTER. In my opinion this recipe calls for way to many pecans. They did not stay together and the only places they stuck was the pan and the spoon. I will find another recipe before trying again.

I thought these turned out well. I heated the mixture on medium for about 10 minutes and it was still a little runny. Overall very tasty for how simple and easy it was to make them 🙂

Recipe needs more guidance (i.e. length of time to boil). I followed this recipe but added 1/4 tsp vanilla extract; however mixture was extremely runny it never “seized” up like others said.

I followed the original recipe with no modifications to the ingredients, and my attempt was very successful. The only change that I implemented was placing the mounds of mixture on parchment paper instead of “generously buttered” cookie sheets/pans, and they lifted perfectly and the clean-up was a snap. I think that I may add a bit of vanilla next time around and would also suggest waiting about 10 seconds before dropping the praline mixture. Thank you (and your Mom) for this recipe.

Very good! However, I did add about 1/4 tsp vanilla extract to the mix to give them a little better flavor. I cooked mine on medium-high heat to speed up the process, and to keep them from running all over the place I waited about ten seconds after taking them off the burner before dropping the first.