*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These pralines are easy and quick and the texture is good. Unfortunately the evaporated milk scent was so strong that it spoiled the flavor. Substituting light cream (10% butterfat) would render theses candies perfect.
These were excellent and have gotten rave reviews from everyone who has tried them. I did make a few changes though. The way the recipe is they come out to be nuts clumps in the midst of a pile of praline "cookie." I prefer the traditionaly southern pralines where it is a nut that is coated in a dry praline coating so I upped the quantity of pecans to 2 cups. I also added 1/4 c. real rum and about a tablespoon of dried ground ginger to the cinnamon/vanilla mixture. For the higher quantity of pecans you have to move quickly as the praline mixture will cool quickly and begin to solidify around each nut very quickly. Just keep stirring which will break apart huge clusters then spread on a baking sheet until cool. Then I pour them into a collander and toss all the loose sugar off. This also rounds the edges of the praline coating out on the nuts. Even better is that you can save the sugar that falls out of the collander and use as brown sugar in cookies! So delicious...
This recipe was quick and easy. I added more pecans and I also used a tablespoon to drop the mixture on a sheet of parchment paper, 1-inch apart instead of spreading on a buttered baking sheet. My family and I enjoyed it. You should try it!
Very nice recipe but requires some experience to reach a good outcome. I recommend taking the candy mixture to 240 F. Once you remove it from heat stir just enough to have the mixture begin to thicken. (DO NOT over-stir at this point or you'll end up with crumbs! Delicious but not very presentable.) Immediately pour onto a Silpat. Allow to cool completely without disturbing. Then cut or break apart into pieces. I would also increase the amount of pecans to about 2 cups.
My kids are LOVIN' them. I use 1 1/2 cup white to 1/2 cup brown sugar and right before I stir, just a pinch of salt keeps it from being too sweet! We also put two large 'dollops' of peanut butter and make them peanut butter pralines! Yummy...
I have used this recipe for over 30 years. I use a different cooking method, though. I highly recommend a candy thermometer. Cook the sugars and milk on med heat until it reaches 234, stirring often. Add pecans and butter and cook until it reaches 240, stirring about every 60 seconds. Remove from heat and stir in vanilla. (Total cook time is about 15 minutes) Let cool until temperature is about 150 degrees. Stir until it begins to hold its shape, but not too stiff. Spoon onto waxed paper and let cool. If mixture becomes too stiff to spoon out, simply reheat it a little. If you have trouble in higher altitudes, try adding an extra 1/4 to 1/2 cup of evaporated milk. Good luck! They are wonderful!
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