Total Time
Prep 5 mins
Cook 20 mins

Original Pralines made with Pecans are traditional from the South. I grabbed a bag of nuts one day and did this recipe with Walnuts. Wow, turned out a little lighter and less sweet taste. Great! Now I can eat more than one at a time. Pecans too rich! Some original ingredients from Sara Dolezal,

Ingredients Nutrition


  1. Combine sugars and milk in saucepan over medium heat. Stirring, with a wood spoon, do not scorch milk.
  2. Spray baking non-stick spray on cookie sheet or aluminium foil laid on top of thick towels.
  3. Once mixture boils, stir in butter, walnuts, spices and honey. Continue to heat, without stirring, until between 235 to 240 degrees F. (113 to 116 degrees C) Recommended you purchase a digital thermometer-great investment!
  4. Once temperature has been reached, remove from heat and let cool 5 minutes.
  5. Beat until thickened until liquid poured from wooden spoon starts to pour slowly.
  6. Immediately drop by one spoonfull onto sprayed cookie sheet or foil.
  7. Let cool and freeze in small bags of 3 to 4 per bag. THESE ARE SOO GOOD YOU WILL NOT BE ABLE TO EAT JUST ONE!


Most Helpful

Awesome recipe! I did take the advice of another review and used 1/2 lb of nuts which is an excellent ratio for the amount of syrup made. We prefer to have nuts in every bite, and there is still plenty of candy to sweeten the nuts and not make you think you are just biting into a clump of walnuts. I was a little hesitant in letting the candy cook without stirring it, but it was just fine! I would suggest this quick, easy recipe for the beginning candy maker, but they should definitely use a thermometer. It was simple and easy to follow! I would also suggest to start spooning it onto your cookie sheet as soon as you see the first sign of the syrup thickening, and that happens very quickly. I gave it a 4 star rating because if you didn't read the reviews before making, I think you would be very disappointed in the nut to candy ratio.

Freda M. September 15, 2016

Lovely treats! I used a thermometer, and golden syrup instead of honey - I realised at the last minute that I had run out of honey, wasn't sure if it's there for taste or consistency or both, panicked, and decided to substitute it with something rather than leave it out! My taste buds could have done with more walnuts; the caramel mixture is, for me, too sweet on its own and there was a lot of it. And be warned: when the mixture begins to thicken, it thickens quickly, so start dropping those spoonfulls when you think you could still beat a little more. My first three pralines were lovely and shiny, and the rest - not so much! :-D Still, even the unsightly lumps of course taste delicious! A great recipe, will definitely make again (with some more walnuts ;-). Thank you MadCityDale!

stormylee July 01, 2010

Great recipe Dale. I also didnt have a thermometer but they actualy worked well. Love the cinnamon in them, which adds just the right flavour. They didnt last long here with this family they are delcious. After making these I might now invest in a thermometer. Thanks MadCity Dale.

Tisme July 12, 2008

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