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Pralines

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  • Prep 15 min
  • Total 3 hr 30 min
  • Servings 18
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Love the sweetness of brown sugar and the crunchy taste of pecans? Savor a N'Awlins-born specialty.
Updated Jan 26, 2006
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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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Dark brown sugar can be used instead of the light brown sugar--you will have darker, richer pralines.

Nutrition

220 Calories, 6g Total Fat, 1g Protein, 41g Total Carbohydrate, 38g Sugars

Nutrition Facts

Serving Size: 1 Candy
Calories
220
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
1/2g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
40mg
2%
Potassium
140mg
4%
Total Carbohydrate
41g
14%
Dietary Fiber
0g
0%
Sugars
38g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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