Recipe by OhMyStars!
I first made these as a teenager using the 1940 Edition of the Prudence Penny cookbook published by the San Francisco Examiner. I loved them then, and still do now! A pretty easy way to ease into candymaking. Cooking time is cooling time.
Top Review by rcbowman
This makes a maple sugar candy with nuts. It's really good, and easy, but not what I mean when I say "praline". A praline should break into shards and be powderable. I count on that for making praline buttercreams, etc.
Directions See How It's Made
- Boil the sugar, milk, and syrup to the soft ball stage (238f).
- Remove from heat and allow the mixture to cool.
- When it is lukewarm, beat until it is smooth and creamy.
- Stir in broken nutmeats.
- Drop by spoonfuls onto buttered parchment or wax paper, making mounds.
- Press a half walnut or pecan on top for decoration if desired.
- Allow to finish cooling, then ENJOY!