Creamy Pecan Pralines
Show: Emeril LiveEpisode: Emeril's Candy Counter
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- Recipe categories: Dairy, Nuts, Sugar,
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Average Rating:
Total Reviews: 17
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By knightn1977
Augusta, Georgia
on January 21, 2012
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Just the recipe I'd been searching for. Had them cooling when my husband walked in the door. What a great surprise for him! He was impressed! Not at all difficult if you use a thermometer and really a quick fix. Wouldn't change a thing, unless to double the recipe.
By pamdevone
El Paso, Texas
on December 24, 2011
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They were delicious, thank you Emeril.
By representingJersey
St. Louis, MO
on December 16, 2011
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Delicious and authentic! I too added a pinch of salt. The reason this recipe is considered difficult is that you must be very patient and stir constantly to get the pralines right. I know a lot of recipes SAY to stir constantly, but this recipe means it. The mixture will boil rapidly for quite a while (15 minutes or so while you temp it over and over until it reaches 238. I added refrigerated pecans and the candy cooled too quickly. I was able to add water and reheat it to the proper consistency, which was surprising.
By neworleansproud
on December 10, 2011
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Emeril you always make NOLA proud! Yummy! and simple!
By photosnred
on November 29, 2011
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Need to make sure you get it to the right temp. Absolutely fabulous taste.
By Waterloogirl
Plano, Texas
on November 06, 2011
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These are so delicious. I sprinkled a tiny bit of sea salt on top and they were perfect.
I doubled the recipe! Make them, you will be hooked
By SteveInChicago
on June 11, 2011
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Followed the recipe exactly, and they came out perfectly. Thinking that the next time, I might replace the 2 TBSP of water with rum or bourbon. Also thinking about making a batch with toasted coconut. Regardless, this is an amazingly simple recipe to make something this good. Probably would also double the recipe, as half of them were gone in the time it took them to cool.
By Naradja
Sacramento, CA
on May 29, 2011
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These are unbelievably EASY to make. And fast. I made mine into teaspoon-sized drops, so each candy had about 3 pecan halves nested in a pool of creamy candy. They are very tasty and make an excellent hostess gift.
By hgfan
Lawrenceburg, TN
on December 21, 2009
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Years ago in New Orleans in the French Quarter on Market Street, I wandered into a little shop that specialized in pecan pralines. Those were the best pralines that I had ever put in my mouth. I have search ever since for a recipe that would equal those pralines and this is it!!! These pralines just melt in your mouth! Thank you Emeril for taking me back to New Orleans and those delicious Pralines!
By amsnggrace_7156424
Cedar Creek, TX
on December 29, 2008
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This is the very best and easiest praline recipe I've ever made. As long as you have a candy thermometer. I usually cook just to 239, and have never had any problem other than they get eaten before they can cool. Sometimes I do add vanilla, and/or a light touch of cinnamon. I have to make them when there is nobody at home or they won't make it into my gift baskets! Thanks a million Emeril, I love this recipe!