| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 5 min |
| Inactive: | 10 min |
| Cook: | 15 min |
| Yield: | 15 to 20 pralines |
Ingredients
- 2 cups granulated sugar
- 1 cups half-and-half
- 1/3 stick butter
- 1/8 teaspoon baking soda
- 1 1/2 cups whole pecans
Instructions
- Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn’t melted.
- Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 175 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 1 g |
| Cholesterol | 9 mg |
| Sodium | 15 mg |
| Serving Size | 1 of 18 servings |
| Calories | 175 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 1 g |
| Cholesterol | 9 mg |
| Sodium | 15 mg |
Reviews
I have made this recipe dozens of times and it turns out perfect every time.
I monitor the temperature and use the ice water method as well to make sure I have the proper texture.
I monitor the temperature and use the ice water method as well to make sure I have the proper texture.
They were delicious, but took me forever to get to the correct temperature using a candy thermometer.
Tried this recipe even though it was different from what I usually make and it was a hit! Very creamy, I did however add a 1/2 tsp of vanilla just out of habit. Will definitely make again
The pralines are creamy. Very good recipe. I had to stir for nearly 20 min before adding the pecans and remove from heat. I like the color.
Love this recipe – I make dozens and dozens of batches every year for hostess gifts, regular gifts etc- the key that I just discovered is to NOT stir too much – makes the pot boil over which extends the cooking time – plus I discovered if I go just a bit past soft ball like 250 degrees and add more pecans I can have candied pecan clusters! A fruitful mistake lol
This is EXACTLY what I was looking for…..it took me back to my southern childhood…..once the grandkids try these I will let you know how they like them…..
This did not turn out well at all. By the time I started pouring out of the pan it was one big lump. Then crumbly when cooled. I am not sure if my thermometer if off but I will check it and try this again. I will rate it then.
This recipe didn’t turn out like the picture. The picture looks crunchy and these came out chewy.
I followed your recipe exactly- only used Splenda instead of white sugar. They turned out a nice dark tan color and tasted great! My batch resulted in 22 small chewy pralines. The trick is to be patient as you stir. It took about 30 minutes for it to reach 240 on the candy thermometer – well worth the wait!
Thank you for this recipe! It turned out awesome!