Microwave Pralines Recipe

5 1 1
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Microwave Pralines Recipe

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5 1 1
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These are a big hit with the people we give them to at Christmas. Making candy has never been more simple!—Linda Starlin, St. Johns, Michigan
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + standing
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + standing

Ingredients

  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1/4 cup water
  • 1/4 cup light corn syrup
  • 1 tablespoon butter
  • 1-1/2 cups pecan halves
  • 1 teaspoon vanilla extract

Directions

Line two baking sheets with waxed paper; set aside. In a microwave-safe 2-qt. bowl, combine the sugars, water, corn syrup and butter. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. Cook 1-2 minutes longer or until a candy thermometer reads 234° (soft-ball stage), stirring after each minute.
Add pecans and vanilla; stir just until mixture starts to thicken, about 1 minute. Working quickly, drop by rounded tablespoonfuls onto prepared pans. Flatten slightly. Let stand until set. Store in an airtight container. Yield: 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.
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.
This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Pralines in Taste of Home Christmas Annual Annual 2009, p122

Nutritional Facts

1 each: 128 calories, 5g fat (1g saturated fat), 1mg cholesterol, 9mg sodium, 21g carbohydrate (18g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 1 cup sugar
  • 1 cup packed brown sugar
  • 1/4 cup water
  • 1/4 cup light corn syrup
  • 1 tablespoon butter
  • 1-1/2 cups pecan halves
  • 1 teaspoon vanilla extract
  1. Line two baking sheets with waxed paper; set aside. In a microwave-safe 2-qt. bowl, combine the sugars, water, corn syrup and butter. Microwave, uncovered, on high for 4 minutes; stir until sugar is dissolved. Cook 1-2 minutes longer or until a candy thermometer reads 234° (soft-ball stage), stirring after each minute.
  2. Add pecans and vanilla; stir just until mixture starts to thicken, about 1 minute. Working quickly, drop by rounded tablespoonfuls onto prepared pans. Flatten slightly. Let stand until set. Store in an airtight container. Yield: 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.
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.
This recipe was tested in a 1,100-watt microwave.
Originally published as Microwave Pralines in Taste of Home Christmas Annual Annual 2009, p122

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SASuire User ID: 6987804 186018
Reviewed Dec. 2, 2012

"Super easy to make, no milk products a plus, and oh so tasty... :) Will make again and again"

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