Food Network
Home> Recipes> Dessert>
Pralines Recipe

Pralines

Paula Deen

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: A Candy Occasion

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (29)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 29

Showing 1-10 of 29

Sort by:

Newest

  • on December 07, 2011

    Flag

    These ended up tasting just like the ones my Mom made for us when I was a child! Awesome! These will probably end up in our homemade gift boxes that we give to friends and family this year.

    The steps are surprisingly easy! The candy thermometer makes life easier, or course, but they could be made without it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 02, 2011

    Flag

    The steps are well represented. I have been making this recipe for years. I feel like these really don't have the flavor I want though. I am going to try a few changes today and will let you know.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 22, 2009

    Flag

    To me, these pralines taste more like penuche (brown sugar fudge...some cream flavor is just missing. But they are good (I LIKE penuche!. I made them according to directions and they turned out very nice, used a small scoop and mini-muffin tins (lightly sprayed w/Pam so they were contained and even. I also toasted the pecans, and I put them on the burner to warm while the sugar miixture was cooling, that way the cold pecans don't drop the temperature of the sugar too quickly (trick I learned in culinary school.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 09, 2009

    Flag

    I love this recipe! I had tried 2 other ones before this one that just never firmed up. This recipe was easy to follow, easy to make and everyone loves them. Thanks Paula!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 20, 2009

    Flag

    These pralines turned out great!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 08, 2009

    Flag

    My first time making this nostalgic treat, and I decided to follow other's advice about the muffin tins-great idea! I followed the recipe but only allowed a minute or two off the heat before adding in vanilla and pecans. this seemed to be the right timing for them to set up nicely! Thanks Paula!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 30, 2009

    Flag

    I thought Paula's recipe was great. I appreciate the tip about adding a couple of drops of hot water if the mixture seizes up. I'm in Nevada and it's quite dry here. Loved the recipe and will make it again since they were easier than I thought they would be.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 18, 2008

    Flag

    I've discovered that if you follow this recipe when the humidity is above 65% then the pralines will not set up and you will have a piles of goo. If the air is dry this recipe makes some truly wonderful pralines!

    So watch out for the ambient humidity!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 08, 2008

    Flag

    OK, after reading some reviews i was determined to make these turn out right. Following recipe was easy, the outcome was amazing!! The review about it seizing up probably comes from temperature getting too cool before adding vanilla and pecans. It was very cool today, so i only waited about five minutes before adding last two ingredients. I also only mixed until it had first sign of losing its gloss. By the time i got about halfway spooning out mixture, i could tell the timing was right! If you wait too long it will start seizing and flaking, just the way they should be after they cool! So it really makes a difference on ambient room temp!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 06, 2008

    Flag

    I made this recipe today 11/6/08. The recipe was simple enough. I added some extras.
    1/8 ts of Almond Extract
    1 ts Jack Daniels Wiskey

    I made them and they were gone in less than 10 minutes.

    I did think they dried out a bit to fast while spooning them on the the parchment paper. Other than that. Good recipe.

    Chef Bill

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network
© 2012 Television Food Network G.P. All rights reserved.