Pralines

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

yum!!!! just finished making these with my 9 year old daughter. creamy consistency and lovely caramel color. didn't find the recipe to be difficult. it does take a little patience to wait for the candy to reach the right temp. used the water trick and worked perfectly. i think the key is to give it the full 10 minutes to cool prior to spooning on to paper. love all paula's recipes and i for one am glad it's full of sugar and butter! you go girl!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was very happy that these came out so well...literally just like the ones my Mom made when I was young. My husband had never had them and he loves them!

The recipe is very easy to make and having a candy thermometer makes it that much easier. The prep itself is quick and the most difficult part is waiting for them to cool! :-

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I think this recipe was very easy to make, especially after I figured out the Candy test. I was in GA for Christmas and stopped at a place in the Underground Railroad Mall, downtown ATL. The pralines there was delicious. Now I know how to make myself. Yummy, and the co-workers and friends love them too.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe was great. I live outside of New Orleans and was raised on these things. This was my first time making pralines, it was so much easier then I expected. The only negitive thing I would say is that I think ten minutes was a little too long for cooling I will go maybe five next time. My frinds and family loved these pralines. Thanks Paula Dean!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I thought I'd find the old recipe with Paula Deen. I'm not too impressed with the corn syrup, and I use usually use heavy cream. I guess she used half and half because of the more common availability. I'm not riskin my nuts on this one!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

THIS IS THE BEST RECIPE!!! OMG IT CAME OUT PERFECT AND IT IS SOOOOOOOOOOOOOOOO GOOD MY FAMAILY LOVED IT!!! THANK YOU THANK YOU THANK YOU Paula Deen!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.