I was looking for a gluten free option for topping no-bake pumpkin pudding. I didn't have SC, so I substituted milk which is like traditional southern pralines. I know the flavor is different than if I'd used SC, but these were still very good, and topped my dessert wonderfully!
YUM,YUM, DH said, Damn these are good. Ive got to hide them so I have some to put in gifts. I made them just like the recipe said, They were taking a lot longer to cook so I poured them on to a cookie sheet lined with Release foil. This really helped, they got good and crisp. I stired them about every 5 minutes towards the last. I just cooled them on the cookie sheet, lined with the foil after, making sure they were seperated. Thank you Laurie for another Delicious recipe, that I will be making again for Christmas.