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Pralines

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

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( 18 Ratings)

18 Ratings

5 Stars 56%

4 Stars 17%

3 Stars 11%

2 Stars 11%

1 Stars

Member Reviews ( 8 )

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Prep Time 15 min
Total Time 3 hr 30 min
Servings 18

Ingredients

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)

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Directions

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.

EXPERT TIPS

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 questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Candy

Calories: 220
Calories from Fat: 60),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 1/2g, 1/2% Trans Fat 0g 0% ),
Cholesterol: 0mg; 0%;
Sodium: 40mg; 40%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 0g 0% Sugars 38g 38% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 4%;

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.

REVIEWS & COMMENTS

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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