25 Reviews

Made these at Christmas for my Christmas trays. Yummy!!! Made them as the recipe says,changed nothing,and will make them again without changing anything!!!They were wonderful. Thanks for a great recipe! Darlene Summers

6 people found this helpful. Was it helpful to you? [Yes] [No]
Darlene Summers January 08, 2003

Excellent recipe. I even did it the old fashioned way - with water to test - couldn't find my candy thermometer - and it still turned out fine. Thanks for posting.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Bogey'sMom December 23, 2003

These are PERFECT!!! I am a mexican food fan from birth (practically). If I could hug you I would! These are so easy, and taste FABULOUS!! Thank you for sharing with us!

1 person found this helpful. Was it helpful to you? [Yes] [No]
Cyndi Williams November 27, 2003

I can't believe this recipe!!!! These taste just like the ones I used to get at Mama's Kitchen in New Orleans. I miss being home and these do it for me. They really take me back. Thank you so much for posting this recipe. I can't wait to make another batch for Christmas and the rest of the Holidays.

0 people found this helpful. Was it helpful to you? [Yes] [No]
sweetlilcook November 14, 2012

Like ScrumptiousWY, I also live in a higher altitude location, and had the same results of dry crumblies. They were delicious dry crumblies none the less.

0 people found this helpful. Was it helpful to you? [Yes] [No]
squeekaboo December 21, 2011

I made a few small tweaks,including using regular granulated sugar and light cream, but these came out wonderfully.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Babushka December 23, 2010

Made these last year for the Super Bowl (New Orleans themed party!) and they were fantastic. Very rich tasting and delicious. I made them exactly as the recipe was stated without changes. Thinking of whipping up a batch for Christmas this year!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Andreadmb October 23, 2010

Just made a double batch to sell tomorrow at a certified Farmer's Market. I am going to have to make another double batch for my customer's because these are mine. I did make the following substitutions: I use Cognac or Brandy. I also let it cook to 250 degrees to make sure it would hold up. These were excellent.

0 people found this helpful. Was it helpful to you? [Yes] [No]
The Real Cake Baker May 24, 2010

I doubled the recipe, ommited the bourbon, cracked each pecan half in half (just prefer smaller chunks), and got about 20. These were great! I was a bit nervous because I'd never made "candy" before, but even though I had no candy thermometer using the water method seems to have worked fine. I was worried they wouldn't be firm in time for dinner so I put the trays in the freezer- but nope, they were completely firm a minute later. Delish!

0 people found this helpful. Was it helpful to you? [Yes] [No]
MaryAnna1111 January 13, 2010

I love these! The bourbon really brings out the flavor. I was happy to use your recipe & bring back memories of home. It was also a nice introduction to the praline for my in-laws. Thanks!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Cajun Kitchen December 29, 2009
Pecan Pralines Southern Style