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New Orleans-Style Pralines Recipe

New Orleans-Style Pralines

Recipe adapted from Brennan's for Food Network Magazine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

Showing 1-4 of 4

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  • on February 04, 2013

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    I made these over the weekend for a Super Bowl party. This was my first time making candy, and I live at an altitude of over a mile above sea level. It took me two and a half hours to get the cream/sugar mixture to soft ball stage--would have been helpful if the recipe contained a note to let high elevation folks know that it could take significantly longer than 20-30 minutes to get the candy to the right stage. I was pleased with how these turned out but I can't justify spending that much time to make them again.

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  • on December 18, 2012

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    Taste was fantastic! Texture was more soft chewy caramel- like... I'll definitely try it again :-

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  • on December 07, 2012

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    I just made these pralines today and they came out absolutely perfect! It was easier than I thought it would be. It takes about 35 minutes for the cream and sugar to start getting brown. And YOU NEED a candy thermometer for sure. These taste so good I will be making them over and over!!

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  • on June 03, 2012

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    I had used several FN recipes successfully but this one I don’t get at all. I’ve tried it twice and failed. Cream mixture gets thinner not ticker as I warm it up and never gets brown or sticky no matter how precisely I follow the recipe. Is something missing here or am I doing it wrong? Pralines sure look yummy on the picture…

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