butter or margarine 1 cup granulated sugar 1 cup firmly packed light brown sugar 1 can (14 ounce size) sweetened condensed milk 3/4 cup butter or margarine 1/2 cup light corn syrup 1/8 teaspoon salt 3 cups pecan pieces 1 teaspoon vanilla extract 1 teaspoon almond extract
Grease wax paper sheet with butter, then set aside. Combine sugar and next 5 ingredients in a large heavy saucepan. Cook over low heat, stirring gently, until butter melts. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238 degrees F), about 15 minutes.
Remove from heat; stir in pecans and flavorings. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by rounded tablespoonsful onto prepared wax paper. Let stand until firm.
Carey, Virginia , USA
145 calories, 9 grams fat, 17 grams carbohydrates, 1 grams proteinper serving. This recipe is low in sodium.
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Guest October 26, 2014 COMMENT: So far I like the recipe. The pralines appear to be very creamy and not dry and grainy like other recipes, which I have tried. I have just spooned my pralines onto the cookie sheet and I can tell it's going to take a while to set. They are also very shiny. We will wait and see what happens tomorrow, although I am confident they will set up beautifully. I will provide a follow up review in a few days. However, so far so good!
Guest Foodie November 17, 2009 REVIEW:
Very good recipe. I omitted the corn syrup and they set up well.
Member since: Dec 22, 2008
JACQ2370 December 22, 2008 REVIEW:
I loved this recipe but the key word is patience. If you follow the recipe you will eventually get wonderful pralines. Don't be in a hurry. I used wax paper and pam because I didn't have any parchment paper but the next time I make them I will use parchment and butter. They still turned out GREAT.
lacook December 9, 2008 REVIEW:
This recipe makes the best pralines EVER!(I'm from Louisiana and have eaten many varities). One important note: I have made four batches of these at different times and each time I have to leave the pralines on the parchment paper to dry for at least two days. When the are first put on the paper, they are "caramal-like/shiny and sticky. Then, on the next day they begin to "set, lose their stickiness and begin to look solid. By the second day, most of them have "dried" and are beautiful pralines with a wonderful texture! Do not put the pralines back on the stove to recook and do not add any thickening agent to them. If you have cooked them to a soft ball stage and then spoon them on the paper, they will eventually dry and be perfect. I wrap my pralines individually in small pieces of plastic wrap and freeze them in a tin. Nice to give as gifts, etc. GREAT RECIPT!!!
candy at Xmas December 15, 2007 COMMENT: I was disappointed. I make pralines every Xmas but lost my recipe. Chose this as it made a large quantity. Nearly all of these failed to set up properly & were too carmel-like and VERY shiny. I used candy thermometer! The ones that did set up (& looked more opaque) were spooned out AFTER I added some hot water (techniques I've used in past) & stirred last bit of stiffening mixture in the pot. I suspect too much corn syrup is the culprit!
Sal November 13, 2007 REVIEW:
This is by far the best recipe I have found for Pecan Pralines. I would like this recipe to indicate more clearly that the product may need to set over night to reach its desired consistency. The caramel consistency will become more solid, but it takes more time than I had hoped.