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I concocted my own recipe for these delectable Southern sweets by adjusting several others I tried. My family thinks these pralines have the perfect texture and just the right taste. Packaged in colorful tins, they make great gifts. -Pat Stevens, Granbury, Texas
This recipe is:
Quick
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Nutritional Facts 1 serving (1 each) equals 158 calories, 8 g fat (1 g saturated fat), 4 mg cholesterol, 19 mg sodium, 21 g carbohydrate, 1 g fiber, 1 g protein.
Originally published as Pecan Pralines in Taste of Home April/May 2002, p31
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Reviewed on Jan. 18, 2013 by destine
I usually make the Southern Pralines recipe submitted to TOH by Bernice Eberhart. However, this time I wanted something fast because I had a craving that I just had to satisfy asap. This recipe may not be authentic Cajun pralines as opined by okiekay, but they don't take as long to make as the traditional recipes and they taste really good. Good is good, people! I buttered the sides of my saucepan to prevent sugar crystals from sticking so I wouldn't have to use another pan. I also used more vanilla because I like the taste. It took me longer than the 15 minutes to cook them, but my stovetop is new and I'm still not completely used to it. These pralines tasted fantastic. Not at all fudgey. If you want a quick and easy recipe with delicious results, try this one. Just be sure to use a reliable candy thermometer and stir until you have a thick and creamy consistency.
Reviewed on Feb. 03, 2010 by KScales
To address TexasD's comment, the reason we suggest transferring the mixture to another saucepan and not scraping the sides is to avoid the pralines from becoming grainy due to possible sugar crystals on the side of the pan crystallizing. If you'd rather not transfer the mixture and just use the same saucepan, brush down the sides of the pan with a pastry brush dipped in warm water before adding the pecans and remaining ingredients.As for the comment about these not being authentic pralines due to the marshmallows, technically 'okiekay' is correct. But as the recipe description says, the submitter of this recipe developed her own recipe by adjusting several others. When we tested it, we felt it was close enough to a praline and kept the title of Pecan Pralines.I hope this clarifies your concerns.K. Scales, Taste of Home Test Kitchen
To address TexasD's comment, the reason we suggest transferring the mixture to another saucepan and not scraping the sides is to avoid the pralines from becoming grainy due to possible sugar crystals on the side of the pan crystallizing. If you'd rather not transfer the mixture and just use the same saucepan, brush down the sides of the pan with a pastry brush dipped in warm water before adding the pecans and remaining ingredients.
As for the comment about these not being authentic pralines due to the marshmallows, technically 'okiekay' is correct. But as the recipe description says, the submitter of this recipe developed her own recipe by adjusting several others. When we tested it, we felt it was close enough to a praline and kept the title of Pecan Pralines.
I hope this clarifies your concerns.
K. Scales, Taste of Home Test Kitchen
Reviewed on Feb. 02, 2010 by TexasD
What am I missing. WHY pour into another saucepan - why not just add the nuts, vanilla, etc to the one you cooked in?
Reviewed on Feb. 02, 2010 by okiekay
Real Cajun pralines do not have marshmallows in them. This recipe doesn't sound like pralines at all. It seems more like ingredients for fudge!
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