Things You'll Need:
- 1 cup milk
- 1 cup granulated sugar
- 1/2 cup heavy creams
- 3/8 pound unsalted butters (1 1/2 sticks)
- 1 tbsp vanilla extract
- 1 tbsp molasses
- 2 cups pecan halves
- 1 cup light brown sugar
- 1 cup chopped pecans
- 1/2 cup heavy creams
- 1 cup milk
- 2 cups pecan halves
- 1 tbsp molasses
- 1 cup chopped pecans
- 1 cup granulated sugar
- 3/8 pound unsalted butters (1 1/2 sticks)
- 1 tbsp vanilla extract
- 1 cup light brown sugar
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Step 1
Melt the butter in a heavy pot and add the sugars and cream. Stir together.
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Step 2
Bring to a boil and add the milk, molasses and pecans. Cook for about 3 minutes at medium heat.
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Step 3
Add the vanilla and continue cooking, stirring constantly.
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Step 4
Cook over medium heat for about 20-30 minutes or until done.
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Step 5
Shut off the heat and use a large spoon to drop even amounts of the batter onto a buttered cookie sheet. Work very quickly at this point, because the batter will cool rapidly and harden.
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Step 6
Make each praline about half an inch thick.
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Step 7
Cool at room temperature, then store in a sealed container.











Comments
penandra said
on 12/22/2008 The ingredients in the column on the right are WAY OFF! If you follow this recipe with those amounts, you will NOT have pralines (although with what's on the list, it should still taste mighty fine) and the instructions leave out the heavy stirring that is necessary after the ingredients have come to the right temperature. Find another recipe to follow --- THIS ONE WILL NOT WORK!
alyssaink said
on 5/25/2007 I recently visited New Orleans and have been dreaming about making pralines ever since. I've never made candy before, but these sound so doable. And yummy, of course! Can't wait to try them out.