Advanced

Pralines

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Love the sweetness of brown sugar and the crunchy taste of pecans? Savor a N'Awlins-born specialty.

false

(18 Ratings)

18 Ratings

5 spoons 56%

4 spoons 17%

3 spoons 11%

2 spoons 11%

1 spoons

Member Reviews (8)

203cd733-39db-4839-be7d-67597f403eee

Pin It

PREP TIME
15 Min
TOTAL TIME
3 Hr 30 Min
SERVINGS
18

2: cups packed light brown sugar

1: cup granulated sugar

1 1/4: cups milk

1/4: cup light corn syrup

1/8: teaspoon salt

1: teaspoon vanilla

1 1/2: cups pecan halves (5 1/2 oz)

Save $$$ on your favorite brands

1 In heavy 3-quart saucepan, heat brown sugar, granulated sugar, milk, corn syrup and salt to boiling, stirring constantly. Reduce heat to medium. Cook uncovered about 15 minutes, without stirring, to 236°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Cool about 1 hour, without stirring, until saucepan is cool to the touch.
2 Add vanilla and pecan halves. Beat with spoon about 1 minute or until mixture is slightly thickened and just coats pecans but does not lose its gloss. On waxed paper, drop mixture by spoonfuls, dividing pecans equally. Let stand uncovered 1 to 2 hours or until candies are firm and no longer glossy.
3 Wrap candies individually in waxed paper or plastic wrap. Store in airtight container.

Pin It

Email This Recipe

*Required

Send To:

*Email Address:

separate multiple email addresses with commas

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

Cancel

©2011 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.

- Facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

Pronounced "PRAH-leen" or "PRAY-leen," this confection originated in Louisiana, where brown sugar and pecans are in ample supply.

Dark brown sugar can be used instead of the light brown sugar--you will have darker, richer pralines.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Candy)

Calories 220

(Calories from Fat 60),

Total Fat 6g

(Saturated Fat 1/2g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 40mg;
Total Carbohydrate 41g

(Dietary Fiber 0g,
Sugars 38g),

Protein 1g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 4.00%;
Iron 4.00%;

Exchanges:

0 Starch;
0 Fruit;
2 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

1 - 3 of 8 Reviews View All

Posted 12/12/2011 9:31:32 PM REPORT ABUSE FLORIDATEDDIE said:

Rating:

This is the first time I have used this receipe and it turned out very badly. I re boiled the mess after 4 hrs without it setting up and made ice cream topping out of it. Never again will I try this

This reply was: Helpful Inspiring

Posted 8/17/2011 4:55:49 PM REPORT ABUSE YMSOLIS said:

Rating:

I took luvbama"s advice I also added cream of tarter 1 teaspoon. I also stired the mix as it cooled to room temp. to prevent harding as it cooled. I also slightly toasted the nuts a little, I used cashews instead of pecans thats what I had on hand. It set fine and my family loved it. I will do this one again. Enjoy!

This reply was: Helpful Inspiring

Posted 12/20/2009 11:45:20 PM REPORT ABUSE luvbama said:

Rating:

I try to make these for gifts every Christmas. I sometimes make them with pecans or walnuts and for a special treat black walnuts. I have a very slightly differant recipe. Mine uses all brown sugar, evaporated milk, cream of tartar and leaves the syrup out. I have added cinnamon, dark brown sugar, mixed light and dark brown sugar. My family loves all of these versions. This is one of my favorite treats. It is a must to use a candy thermometer. The cream of tartar helps them to set and when I make mine I bring them to the temp and then let sit for a few minutes until it goes down around 20' and then put in vanilla flavoring and nuts stir and start dropping on wax paper before they harden.

This reply was: Helpful Inspiring