Emeril's Crunchy Pralines

Total Time
20mins
Prep 5 mins
Cook 15 mins

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

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.
Most Helpful

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.

PKG December 13, 2009