Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

"This recipe requires your steadfast attention, so try not to get distracted. The periodic stirring prevents it from boiling over." --CL Reader

Recipe by Cooking Light September 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

Yield:
30 servings (serving size: 1 praline)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a large saucepan. Cook over low heat until sugar dissolves, stirring constantly. Continue cooking over low heat until a candy thermometer registers 234° (about 10 minutes); stir occasionally. Remove from heat; let stand 5 minutes.

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  • Stir in nuts, butter, and vanilla; beat with a wooden spoon until mixture begins to lose its shine (about 6 minutes). Drop by teaspoonfuls onto wax paper. Let stand 20 minutes or until set.

  • Note: Store pralines in an airtight container for up to 2 weeks.

Nutrition Facts

65 calories; calories from fat 30%; fat 2.2g; saturated fat 0.4g; mono fat 1.2g; poly fat 0.6g; protein 0.4g; carbohydrates 11.4g; fiber 0.3g; cholesterol 1mg; iron 0.1mg; sodium 36mg; calcium 7mg.
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