Pralines

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I am glad that I went out and bought a candy thermometer, though. Being a novice candy maker, I would have taken it off of the stove much too soon. They turned out perfectly, and they are delicious!

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I have always heard how hard pralines were to make. I decided to attempt pralines on a humid rainy Louisiana day and I was super impressed. I went out and bought a brand new candy thermometer for $4 at Walmart. I did read other reviews on other praline recipes before attempting this recipe and I did not stir the praline mixture after it came to a boil. My pralines firmed up and I had many compliments on them. The flavor of the pralines were great and I will definitely be doing this again very soon.

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I'm from south Louisiana and I grew up eating Parlines. I didn't have a recipe, because my grandmother never measured anything! Paula's recipe uses the same traditional ingredients that I'm used to having. (Everyone I know uses Evaporated Milk for Pecan Candy!!!
The only change I would make would be the amount of vanilla. One tsp was a little too much for my taste. Maybe 1/2 tsp next time!

I will certainly use this recipe again.

P.S. thanks for the tip about humidity. I was sure not to run my dishwasher or cook pasta while making my pralines. The consistancy was A+++!

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I have never made pralines before but I have made other candies. I followed the recipe exactly and it turned out perfectly!! I think maybe the others had a problem because either they made it on a very humid day or they didn't beat it long enough. I was starting to think that it wasn't going to thicken up and no sooner did I think that than it was almost too stiff. I will totally make this again!! Thanks Paula!!

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My family spent our summer vacation at beach near Savannah and these pralines are as good as the ones we had in Savannah.It did take a little over two minutes to harden enough to pour out though.

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This recipe really caught my eye, but it just doesn't set up. I tried it twice thinking that I must have done something wrong on the first try, but no....it never set up properly in candy form. I left it in the bowl over night and it hardened on top. But it was too runny to set up on wax paper in praline form even after I let it sit for an hour or so. I was very disappointed because it had really good flavor. If some of you who had success with it would tell me what you did, I would really like to try it again....I hate to be defeated.

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So, I tried these to send to my mom for a mothers' day present, but I didnt have a candy thermometer, so I think I ended up taking the sugar off the heat before it was time, so it never got solid enough. I didnt want to waste all those pecans, sugar, etc, so I let the mix cool (it didnt get hard at all, added in 3 eggs, poured it into a pie crust and baked it up to make a makeshift pecan pie. Its still a bit extra sweet, and actually if I tried making pralines again, I would probably try a different recipe first.

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I don't know why this is marked "Expert" it is just as easy as all the others! The taste is far superior and the candy is smooooooooth! I made every recipe for Pralines on this site and this one is hands down the best for flavor! My family loved them. Thanks!

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These were the best of several recipes I tried from the food channel. They were easy and kept fresh for several days. They were easy to prepare, taking very little time. I can see where thaey would be a great last minute thing to prepare if a quick hostess gift is needed. I seem to usually have the ingredients on hand.

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Taste really good, but I don't know if I would make these again. They don't seem to firm up.