Pralines
Show: The Essence of Emeril
Episode: Candies
Rate This RecipeRead users' reviews (5)
- Recipe categories: Dairy, Nuts,
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Average Rating:
Total Reviews: 5
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By Chef #1191192
on May 20, 2009
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These turned out terrible. If you follow the directions they'll be gooey and burned all at the same time. Check out Paula Dean's version, much better!
By wrenchturner43_...
Henagar, AL
on January 09, 2009
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The recipe does work, it requires more cooking time than stated. If undercooked, it does make a great carmael sauce. Also, being from New Orleans, my grandmother used condensed milk, so I adjusted it with half condensed milk and half heavy cream. I made a double batch and they came out great....if they don't set up after cooking (take a small spoon out and see how it cools add more sugar and let cook an additional 15 minutes. Total cook time on this is about an hour. Hope this helps....
By slowe_7077589
Boerne, TX
on January 20, 2007
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This recipe did not work. The candy did not get firm. I even tried to freeze them in order to pick them up to eat them. That didn't work either. Makes a great warm caramel sauce to pour over ice cream, but didn't work as pralines. Don't use this as a candy recipe, you will be disappointed. I LOVE, Emeril, and find it hard to believe that this is one of his recipes.
By cleovii_6841006
Austin, TX
on January 10, 2007
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I had made three batches of failed pralines before I resorted to this recipe, and it finally worked. Not the best tasting, but if you are desperate for an easy one, here it is!
By marien_4491896
blairsville, GA
on November 13, 2006
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Well...... first I cooked it for 4-5 minutes and no fizzing up of the cream when I poured it in. It stayed runny. Washed the pan and started over and cooked it for 7-8 minutes. Same result. Runny and no fizzing up.