Prep 25 mins
Cook 0 mins
These are the ultimate pralines, so buttery and just the right texture, this is one of my family's all-time favorite cookie. (note: since there is no baking time with these cookies... prep time is thermometer cooking time plus prep time)
- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup half-and-half cream
- 8 large marshmallows
- 2 cups coarsely chopped pecans
- 2 tablespoons butter (no substitutions)
- 1 teaspoon vanilla
- 1⁄8 teaspoon cinnamon (or less)
- Butter 2 cookie sheets, or line with wax paper.
- In a saucepan, combine sugars, cream and marshmallows.
- Cook, and stir over low heat until marshmallows are completely melted.
- Cook, over medium heat, stirring occasionally until a candy thermometer reads 234 degrees- 240 degrees (soft ball stage).
- WITHOUT stirring or scraping, pour hot liquid into another saucepan.
- Add the pecans, butter, vanilla and cinnamon.
- Stir rapidly until mixture is thickened and creamy (about 3 minutes).
- Drop quickly by rounded tablespoonfuls onto prepared pans.
- Flatten slightly.
- Let stand until set.
- Store in an airtight container.
I am from south Louisiana and this is the real deal. I used marshmallow creme. The candy was melt in your mouth good.
Worst praline recipe ever. Took an hour and they still ran together on the sheet. Pass this one by.
Delicious and easy. Mine didn't quite firm up properly, but it rained today and I didn't know until after making them that humidity makes candy soft. (I'm very new to candy-making.) Thanks for posting the recipe!