| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 18 to 20 pralines |
Ingredients
- 1 cup brown sugar
- 1/2 cup white granulated sugar
- 1/2 cup water
- 1/2 cup heavy whipping cream
- 1 1/2 cups whole pecans
- Butter, to grease cookie sheet
Instructions
- Place sugars, water and cream in a heavy, medium saucepan over moderate heat. Stir often and cook to a soft ball stage, about 8 to 10 minutes. Use a candy thermometer; the soft-ball stage is between 234 degrees F and 240 degrees F.
- Remove from heat and beat mixture with an electric mixer in the pot on low setting until creamy, 2 or 3 minutes. Stir in all the pecans to coat evenly. Using a soup spoon or tablespoon, drop big spoonfuls of praline mixture onto a buttered sheet pan to cool.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 122 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 12 g |
| Protein | 1 g |
| Cholesterol | 9 mg |
| Sodium | 5 mg |
Reviews
Wasted another 10$ worth of pecans. Either too gooey or too crumbly. Follow directions perfectl. As I watch her make it on the shows her measurements she uses don’t match up to the recipe she posted. Looks like she doesn’t wanna share her wittle nanas real recipe. Another RR disappointment! You always deliver there!! ooloo
THE CEST EVER
Rachel leave it to you to make my mexican candy by my favorite Italian Cook
Good and easy. My only suggestion is to be sure you don’t over mix with the electric mixer. Otherwise it’ll get too dry and you’ll have to eat it with a spoon (like cereal.
these are awesome..trying not to eat them all before my husband gets some(one…
this is the bomb i love it and the kids and their friends love it also
I tried twice. The second time it was less fluid but I still could not form anything with it. Both times the texture was very grainy. I used a candy thermometer but I am not sure if I did not get the temp up high enough or did not sustain it long enough. I was afraid I would wind up with something that I was likely to lose a tooth on. It does have good flavor so I am using it as ice cream topping. Yum O!
I am no confectioner, but these came out so good. They literally melt in your mouth. I noticed that when you spoon the first few onto the wax paper they are runnier because they are still warm, and they flatten. But toward the end when the mixture has cooled, they are harder to spoon out. So I decided to pour it all out while it’s warm, kind of like peanut brittle. Then I cool it first and then break it into pieces.
I made all the Pralines on this site! These were just o.k. The best ones were from Paula D. These were not a smooth and rich.
As a transplanted southerner, I was frustrated by the difficulty I had with my praline recipe in Denver. This recipe has enough liquid to prevent the praline mixture from drying out before it reaches the soft ball stage. To give the pralines more creaminess and richness, I stir in a tablespoon of softened butter after removing from the heat.