Sunday, November 15, 2009


Microwave method

1 c whipping cream
1 lb. brown sugar
 microwave on high 13 min- times may vary according to your wattage should be golden and bubbly
add 3 Tbs butter
beat until shine begins to go away and mixture becomes cloudy
add 1 C pecans
Pour on wax paper into 1-3 in circles ( use the size you like)*
when set remove, wrap each in plastic wrap
  * it will help if you butter the wax paper and place it on top of newspaper as mixture is very hot!

Regular Method
1 1/2 c sugar
3/4 c brown sugar
1/2 c milk
1 tsp vanilla
6 Tbs butter
1 1/2 c pecans

Combine all ingredients except pecans into 3 qt saucepan and bring to soft ball stage (238-240), stirring constantly. Remove from heat and stir until mixture thickens and becomes less glossy (cloudy).
Add pecans (they should stay suspended in mixture), work quickly.
pour onto greased wax paper*see above - size is up to you, usually a 3 in praline is what is sold in stores.
Store individually wrapped in plastic wrap.


shannon i olson said...

Herb Sissom January 31 at 9:04pm
I know you won't believe this, but I used to cook quite a bit. On the pralines, I love LOTS of nuts, and found that if you add too many to the candy, it pulls the heat out too quickly, causing them to lump up, and lose their shine. If you place a little pile of nuts (2tsbs) about the cookie sheet, and spoon the candy over them, they turn out great. I used to make them with peanuts, mixed nuts, all sorts of things I personally liked.

Allison @ House of Hepworths said...

Pralines... yummy!! My "Pawpaw" loved PrAy-liens and so I grew up eating them all.the.time!

My mom is going to die when I pass this recipe on over to her. We love it!

Thanks for Hookin' Up with me at my party!

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