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My review
Pralines
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MARKR
"Had these in New Orleans and loved them, so I tried different combos and liked this best."
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Ingredients
45 m servings 180Original recipe yields 20 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Line a baking sheet with aluminum foil.
- In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Drop by spoonfuls onto prepared baking sheet. Let cool completely.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 157189 Ratings
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Most helpful positive review
12/22/2002
These pralines were awesome! A word of caution to anyone who is not familiar with candy making: when your mixture has reached the desired consistency/temperature, remove from heat and transfer...
Most helpful critical review
2/19/2011
I'm from New Orleans and have been making pralines since I was a child. The proportions of this recipe are about right, but it leaves out the most essential step, which is beating the mixture af...
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2/19/2011
I'm from New Orleans and have been making pralines since I was a child. The proportions of this recipe are about right, but it leaves out the most essential step, which is beating the mixture af...
12/22/2002
These pralines were awesome! A word of caution to anyone who is not familiar with candy making: when your mixture has reached the desired consistency/temperature, remove from heat and transfer...
11/2/2003
I read a lot of the recipes and reviews and combined a lot of ides for this...and here's some useful info. Iused 2 cups pecans - both chopped and whole. Toast them for 10 minutes on 300 for a c...
4/4/2001
I do not have a candy thermometer, so I let the mixture boil for 3 minutes. I used buttermilk and did not toast the pecans--mine were pretty fresh; I've found that toasted nuts are needed when ...
11/22/2007
This recipe was excellent and very similar to the Pralines at River Street Sweets in Savannah, GA. I did not toast my pecans. The best outcome seemed to depend on when I poured them out on the c...
9/19/2010
Wow! Just got back from a trip to Georgia and these ARE like the Savannah pralines! On the advice of others, I used an additional 1/2 c. pecan pieces, chopped, and evaporated milk instead of re...
12/23/2005
Terrific recipe! I made these to give away as Christmas treats, but they never made it to the tins. They were devoured by my family in less than 48 hours. The only thing different that I did w...
7/17/2008
Excellent praline recipe. I have just come back from a trip to Savannah Georgia and brought River Street Sweets pralines home with me. My family loved them so much they begged me to make some pr...
7/9/2001
This is a great praline recipe- I've never made them before and this was the first and will be the only recipe I try! Relatively easy- I'd just note that if you don't wait for the pralines to c...