Recipe by MadCity Dale
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, Allrecipes.com
Top Review by Freda M.
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.
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup walnuts
- 1⁄2 cup evaporated milk
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon honey
Directions See How It's Made
- Combine sugars and milk in saucepan over medium heat. Stirring, with a wood spoon, do not scorch milk.
- Spray baking non-stick spray on cookie sheet or aluminium foil laid on top of thick towels.
- 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!
- Once temperature has been reached, remove from heat and let cool 5 minutes.
- Beat until thickened until liquid poured from wooden spoon starts to pour slowly.
- Immediately drop by one spoonfull onto sprayed cookie sheet or foil.
- 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!