Pecan Pralines Recipe

Pecan Pralines RecipePhoto by: Taste of Home Pecan Pralines Recipe Rating 2

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

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Pecan Pralines Recipe
  • Prep: 10 min. + standing Cook: 15 min.
  • Yield: 24 Servings
10 15 25

Ingredients

  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1 cup milk
  • 8 large marshmallows
  • 2 cups coarsely chopped pecans
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • Dash ground cinnamon

Directions

  • Lightly butter two baking sheets or line with waxed paper; set aside. In a saucepan, combine the sugars, milk and marshmallows. Cook and stir over low heat until marshmallows are completely melted. Cook over medium heat, stirring occasionally, until a candy thermometer reads 234°-240° (soft-ball stage).
  • Without stirring or scraping, pour hot liquid into another saucepan. Add the pecans, butter, vanilla and cinnamon. Stir rapidly until mixture is thickened and creamy, about 3 minutes. Drop quickly by rounded tablespoonfuls onto prepared pans. Flatten slightly. Let stand until set. Store in an airtight container. Yield: about 2 dozen.

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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Reviews for Pecan Pralines (3)

Pecan Pralines Recipe

Pecan Pralines

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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


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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