Prep 5 mins
Cook 20 mins
These are truly delicious and our favorite! Creamy and easy to make; you'll impress your company and/or family with these treats. Handed down recipe from Vermont neighbor.
- Stir first 4 ingredients constantly in heavy saucepan.
- Boil to 210 degrees (on candy thermometer).
- Pour in pecans and butter.
- Boil to 230 degrees.
- Cool slightly and beat until creamy.
- When mixture starts to turn lighter in color turn out quickly.
- Drop by spoonfuls onto wax paper.
I love this recipe and have made it many times during the holidays.They are rich and creamy but a couple of small tweeks send them over the top.Toasting the pecans first really enhances their flavor.I usually bake them in a single layer on a baking tray at 300 degrees for 10- 13 minutes and cool.Finally the real kicker to make your praline's distinguished from the others is the addition of salt.Sprinkle a layer of kosher salt on your waxed paper before spooning out your pralines.There's just something about that sweet and salty combo of flavors that everyone loves.