Pralines

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These remind me of when I was in Savannah. Soooooo good! Thanks again Paula!

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If your pralines don't set properly and are gooey, you don't have bad pralines. What you have is an absolutely spectacular ice cream topping. Can't lose!

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Wonderful recipe! I have made several batches over the past couple of weeks and they are delicious. I love the rich, buttery flavor! As good as any I have ever had in Louisiana (and I ate them by the dozens whenever I was down South. I let the candy boil after it reaches soft ball for about 4 minutes before shutting off the burner. The ten minute rest is a must, and I stir mine for about 3 minutes instead of 2 (and don't try to cheat with a hand mixer - it doesn't work!. You have to spoon fast and furious because they begin to dry very quickly. I live in the desert, and found that when I tried to make a batch when it had been humid and rainy for a few days, I had to re-boil them for a few minutes because they were not solidifying.

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The flavor is good but mine set too quickly so I ended with a big mass of goo in the pan. I turned off the burner at the right temp. according to the termomether, I left them rest for 10 mins. and was only able to beat them by hand for 1 1/2 because they started solidifying very quickly. I don't know what I did wrong.

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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!

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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! :-

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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.

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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!

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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!

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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!!!