Emeril's Crunchy Pralines

READY IN: 20mins
PKG
Recipe by alligirl

Taken from the Emeril cookbook, Louisiana Real and Rustic; posted for ZWT 5.

Top Review by PKG

Made this without a candy thermometer--living on the edge! I took it off the heat about 1 minute early and watched it like hawk. It created a sweet and crunchy praline! Very easy, just have to watch it carefully and make sure not to burn it! Thanks for sharing.

Ingredients Nutrition

Directions

  1. Combine the sugar, butter, and water in a heavy saucepan over medium heat. Stir to dissolve the sugar.
  2. Continue to stir for 3 to 4 minutes; the mixture will begin to boil.
  3. Add the pecans and continue to stir for about 5 minutes.
  4. Remove from the heat.
  5. Drop by the spoonful onto wax paper.
  6. Let cool.
  7. Remove from the paper with a thin knife.
  8. NOTE: Pralines may be stored in an airtight container at room temperature for about 2 weeks.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a