No ImagePecan Pralines

Did you make it? Rate it!

  1. kittenknit

    Hi, it would be more helpful to specify the amount of fat in the cream. We don’t have anything called “light” cream or “half-and-half.”

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  2. Saif Ali

    I am grateful to the owner of this site which really shares this wonderful work
    of this site. That is actually great and useful information.I’m satisfied with just sharing this useful information with us.
    Please keep it up to date like this. Thank you for sharing.

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  3. Gloria

    I want to make SOMETHING for my son and his Platoon who are stationed in Kuwait. They don’t get to enjoy homemade treats over there. Since I’m not the best of cooks, I’m worried that these might be too ambitious for me to try to make to send them overseas? He loves pecans, so thought these look good. But maybe I should go for something easier for their care package??

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  4. Tara

    Looks like I have 20 bucks worth of ice cream sauce too.

    xxxxxyyyyy

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  5. MauiKim

    Followed the directions exactly. NO mention of when to add salt if using unsalted butter, added with sugars. After adding butter, then vanilla and nuts, stirred and never saw the color change, or get thicker, so after 1-2 minutes, Removed from heat and began dropping be spoonfuls, but way to liquid. Never thicken up. At least have caramel sauce for ice cream. Used a le creuset 3 qt pan. Think a bigger pan would work better. And used a thermapin thermometer on a clear and sunny day. Oh well, on to the next praline recipe.

    xxxxxyyyyy

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