Creamy Pralines

Top Review by GinnyP

These are very good! A little too sweet for me perhaps, but just wait till the next time I get a real sweet tooth and I'll bet they'll be just the ticket. I think maybe I didn't keep it hot enough long enough. I wonder if steps 4 and 5 should be switched, or if #5 should read 'Allow to cool...'. Room for improvement upon this probably lies with 'me', since I've never made anything like this before.

Ingredients Nutrition


  1. Mix the sugar, salt, milk and butter in a heavy pot.
  2. Cook over low heat, stirring constantly, until the sugar dissolves.
  3. Add the pecans and cook over medium heat, stirring often, until it reaches the soft ball stage (234 to 240 degrees on a candy thermometer).
  4. Remove from heat.
  5. Allow to cool for a couple of minutes, then stir rapidly until the mixture begins to thicken and lightly coats the pecans.
  6. Drop by tablespoons onto wax or parchment paper.
  7. When the pralines have cooled, gently lift from the surface with a knife and store in an airtight container.

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