Creamy Smooth Pecan Pralines

READY IN: 30mins
Recipe by NELady

From Best of the Best from America Cookbook by Gwen McKee and Barbara Moseley. Posted for ZWT5, France/Cajun region.

Top Review by Michelle Berteig

Easy to make and set up perfectly. I used butter instead of margarine. After removing from the heat, the mixture took a long time to cool, but once it did, it set up fast. I love pralines! Made for the Dining Daredevils for ZWT5 Family Picks.

Ingredients Nutrition

Directions

  1. Combine sugar, syrup, water, and pecans in heavy 3-quart saucepan.
  2. Stir over medium heat until sugar is dissolved and mixture comes to a boil. Cook, stirring occasionally, until mixture reaches soft-ball stage (small amount forms soft ball when dropped into cold water).
  3. Remove saucepan from heat; add margarine and vanilla.
  4. Allow candy to cool.
  5. Whip until mixture gradually changes to lighter color and becomes creamy.
  6. Drop by tablespoons onto buttered cookie sheet (Push mixture from tablespoon with a teaspoon to hasten dropping before praline becomes too firm to shape).

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