These were delicious. One thing...it took mine about 3-4 hours to completely cool before I could remove them from the wax paper (not 20 minutes). When I tried to remove before this they were a sticky/globby mess. Did anyone else have trouble with this?
SCMG123 Posted: 11/28/11
23mai23 Posted: 02/02/12
They are not the traditional New Orleans Pralines I am used to (don't know if that was the intent). They were more similar to caramel. Pralines have a denser less gooey texture. They were also very sweet. I recommend adding apx. 1/4 t salt. SCMG123 as you mentioned it took much longer than 20 minutes to cool. I stuck mine in the freezer to speed up the process.
chelleboops Posted: 04/28/13
BiscuitsNHoney Posted: 12/04/12
If your pralines turned out gooey, then you didn't cook them properly; they probably didn't make it to the required temperature. The fault doesn't lie with the recipe, but rather with the candy maker. It's a great recipe and by the way, I've found a whisper of cinnamon in pralines is lovely.
tonimishell Posted: 12/14/12
Just made these for the first time, recipe and for making pralines. Theses were fast and easy! They taste awesome!
Gincee Posted: 12/09/12
Fantastic!! I used a candy thermometer and followed the recipe to the letter. While it was cooling to 150..I was concerned that it was not going to solidify . It did and they were creamy and just perfect.
AmyNJames Posted: 12/18/12
These are melt-in-your-mouth delicious. I made them last year for a cookie exchange and have already been asked to make them again this year. Use a good candy thermometer, watch the temperatures carefully, and they should not be gooey. My suggestion: Ask a second person to help drop the pralines onto the waxed paper so it can be done very quickly before the pralines harden.