Recipe courtesy of Emeril Lagasse

Pralines

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  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: about 1 dozen
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Ingredients

Directions

  1. In a saucepan heat sugar and corn syrup over medium-high heat, stirring occasionally, until sugar dissolves. Boil until golden-brown and caramelized, 4 to 6 minutes. Remove pan from heat and carefully pour in cream. Mixture will bubble up. Stir in pecans until well-coated. Use a spoon to drop 2-inch rounds onto waxed paper-lined baking sheets. Let harden before serving.
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