Recipe by Gingerbee
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.
Top Review by PsychRN
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.
Directions See How It's Made
- 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.