Praline Pecans

  • pegaluma Posted: 12/08/10
    Worthy of a Special Occasion

    Excellent! I was already familiar with soft ball stage but didn't know what temp that was so I added that info to my printed recipe. Whenever making candy patience and stirring is a necessity. Don't try to do two things at once! I will be using this as part of my neighbor goody-gift this year.

  • BamaBelle58216 Posted: 06/30/09
    Worthy of a Special Occasion

    This is easy to make and a great gift for others for the holidays. They are really addictive so make plenty for others and yourself!!

  • Tanya513 Posted: 12/13/09
    Worthy of a Special Occasion

    I love this recipe. I have made this for the past 4 or 5 years for Christmas gifts. The teacher love this.

  • SorkaSpellbound Posted: 12/14/10
    Worthy of a Special Occasion

    Good recipe for an old time southern favorite. Only reason I didn't give it 5 stars is that the coating isn't as light as I would like.

  • JodyGreiber Posted: 03/31/12
    Worthy of a Special Occasion

    AWESOME! As a child I absolutely loved (ok, I still love) pralined pecan ice cream, so I thought I'd give this a try. It is SUPER easy and I didn't have a candy thermometer, so I just CONTINUALLY STIRRED for 7 minutes as it was softly boiling. I didn't toast the pecans and it turned out really good still, just a little soft. The coating was just enough, actually plenty. YUMMY!! Once you put it on the cookie sheet - LET IT BE - don't play with it, or the coating will flake away. I vacuum sealed 1 cup portions and froze them so we could enjoy them over time (on top of/mixed into vanilla ice cream - of course!) If you don't put them away, you will eat them all up! I never rate things, but I just had to rate these because they are so yummy and very easy to make. Enjoy!!

  • LovetocookinPA Posted: 05/06/12
    Worthy of a Special Occasion

    I only had 1 1/2 cups of pecan halfs. I toasted them first. Pre-heated toaster oven to 350 degrees and toasted them for 2 minutes and then dropped the temp down to 200 degrees to toast for 1 minute. Perfectly toasted. Use cooking spray and foil so the nuts don't stick. Then I cut the recipe proportionally. I also added 1/4 tsp. pure vanilla extract and half and half instead of milk. I also added a couple of dashes of salt. I was trying to replicate those pralines I had in New Orleans. The women would sell bags of them on the side of the road. They were the best! But this is a close second.

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