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    You are in: Home / Recipes / Pecan Pralines Recipe
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    Pecan Pralines

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    JanieTeachGal's Note:

    The quintessential New Orleans candy. In New Orleans, they are pronounced PRAW-leens, NOT PRAY-leens. I recently lost this recipe in a computer file-erasing spree. My sister expects me to make these every Christmas, so, to avoid alienating her FOREVER, I am posting it here. I had to do an internet search not only for pralines, but also for evaporated milk brown sugar, as well. It's a good thing I remembered the ingredients, if not the amounts. The site I found it on, chefrick.com, was not the site I originally found it, but I know now (as I am scraping the bits off of the saucepan) that I found the right one. I've never tried doubling this recipe; I've always been afraid to. If someone does, please let me know how it turns out. P.S. A good candy thermometer is a MUST with this recipe.

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    Ingredients:

    Serves: 12

    Yield:

    pralines

    Units: US | Metric

    Directions:

    1. 1
      Combine the sugar and milk and cook slowly in a heavy pot over a low flame until it reaches the soft ball stage (238 degrees on a candy thermometer). Remove from heat and add the butter, vanilla and pecans. Beat mixture with a wooden spoon until it is smooth and creamy. Drop by spoonsful onto waxed paper. If the candy does not harden within 10 minutes, it may be cooked some more.
    2. 2
      I know the instructions say 238, but I always pull slightly before, closer to 235-236.

    Ratings & Reviews:

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    Nutritional Facts for Pecan Pralines

    Serving Size: 1 (48 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 194.5
     
    Calories from Fat 83
    42%
    Total Fat 9.2 g
    14%
    Saturated Fat 2.2 g
    11%
    Cholesterol 8.1 mg
    2%
    Sodium 30.1 mg
    1%
    Total Carbohydrate 28.2 g
    9%
    Dietary Fiber 0.8 g
    3%
    Sugars 26.1 g
    104%
    Protein 1.5 g
    3%

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