Pralines

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I do not like this recipe. I have a better one from a really old Betty Crocker cookbook. These take far too long to set. Im not sure if its because this calls for more corn syrup than mine or because it uses evaporated milk and mine uses heavy cream. I made my recipe a month ago and it was a hit, tastes exactly like River Street Sweets. This junk spread way too thin, and is taking forever to set. Pecans are way to expensive to waste these days. Skip this recipe and look for Betty Crocker's. Now I get to stay up late again tomorrow night to redo these for my work event Thursday.

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Paula,
This recipe is perfect! My son says better than the ones they sell for a mint on River Street in Savannah.
I made some with pecans and some without to please everyone. If you like candy these are wonderful, just follow the recipe. I did have to stir them a bit longer as well to help the mixture cool so they wouldn't be too thin. I used a heavy stock pot so it holds heat longer than the newer lighter coated pans. Also, keep in mind this kind of candy turns out better on a sunny day. Perfect recipe in my book!

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Awesome. I'm not exactly sure what they are supposed to taste like (having lived in California all my life but these are just amazing. Creamy texture with a defined brown sugar taste. It took about an hour to cool and then another 30 mins of stirring before it set up. Next time I would wait even longer before spooning it out onto parchment paper because they spread more than I would have liked. I also added about an extra cup of pecans because I seemed to end up with too much of the candy part in the end. I cooked it to the "soft ball" setting on my thermometer and they came out soft and creamy. I think maybe I will cook them *just a tiny* bit longer next time so they become a more of a mound than a puddle. Really great recipe.

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I thought this was a pretty good recipe. It did take a bit longer than two minutes stirring after adding the pecans and vanilla to become, not glossy, but that isn't that big of a deal. This is just like my grandmother's pralines.

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Really good

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We moved to Portland, Oregon from Fort Worth, Texas. We had not had a decent Praline in 3 years. Bless their little hearts, Oregonians just didn't have a clue about this stuff...try finding good barbeque....but I digress. My daughter and I just made these and are making loud "mmmmm", and "oh yea" sounds as I type this with sugary fingers. Thanks, Paula!!

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I recently went to Myrtle Beach, SC & tasted a praline in a candy store. They said they were known for the "World's Best Praline's". I asked how much they cost & they said $15.98 per pound. I told them I would take half a pound and was disappointed to find that half a pound was only 3 pralines! When I found this recipe I figured I'd give it a try. Its tastes the SAME as the world famous expensive ones! I thought they were running thin after I beat them but they turned out nicely when I put them on the wax paper. I think I may add a little more pecans the next time because I like them nuttier. I did invest in a candy thermometer first & was glad I did. I'm pretty sure I would've taken them off the stovetop too soon. I set the timer to let them sit for 10 mins. and I even used a wooden spoon as directed. I followed the recipe 100% and they turned out perfect.

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I tried making these for the first time because I was gifted a candy thermometer and wanted to test it out. My friend and I got together and tried this recipe and another one as well. I do not think you can top this recipe. They came out beautifully the first time. Nothing compares. They taste heavenly and creamy.

You DO need work fast when it begins to harden. I would not double this recipe for that very reason. They would make wonderful gifts. Each recipe makes 17 or so pralines. For pictures or more information visit my blog post (http://www.pecan-pecan.blogspot.com/.

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this was my first time making candy and the receipe was a success! It was easy and the pralines have a sweet, buttery, creamy flavor that the ones from my favorite candy shop do. I did purchase a candy thermometer before trying this. It seemed like it took a long time for the termperature to rise to 236 degrees F and it also seemed to take a long time for it to thicken. However, patience is a virtue! The candy is delicious. I'll make this again!

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Does anyone have the recipe for French pralines? French pralines are not made of pecans but almonds: http://www.histoiresucree.com/product_pages/praslines_de_montargis.html
Any suggestions will be appreciated, thanks!