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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.”
Hi there, half-and-half has between 10 and 18 percent fat. Light cream is 20 percent fat. Hope that helps!
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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??
What a thoughtful mother you are! I have an idea. What if you made these Sugared Pecans instead? They are much easier to make, plus easy to pack and ship. Plus they are addictive! I could eat gallons! For something less sweet, Chipotle-Lime Mixed Nuts made with all pecans is another option.
I am guessing pecans are hard to come by in Kuwait. Your son and his platoon will be very touched by this care package. Tell them we at Simply Recipes are thankful for their service. Let us know how it turns out!
Looks like I have 20 bucks worth of ice cream sauce too.
Hi, Tara! I’m so sorry this recipe didn’t work out for you. Candy-making can be tough! The most likely culprit here is that you didn’t cook the sugar mixture long enough. Were you using a thermometer? The mixture needs to reach 235F in order to form into cookies. Hope that helps for next time!
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.
Sorry to to hear this gave you trouble! We added in the instructions to add the salt with the sugars; thanks for pointing that out.
If it didn’t get thicker or darker, then I’m wondering if it got to 235 F. I know Thermapens are the ultra in instant-reads, but for convenience and safety, a candy thermometer really is the best choice here. And visuals are also important in gauging doneness in candy–just as important as temperature! I know this from decades of candy-making, with plenty of disappointments such as you had.
I’ve not made them in the microwave before, but I’ve always been curious. Perhaps that will work well for you. https://spicysouthernkitchen.com/microwave-pralines/ Best of luck!
Lol on the “receipt”, as my Louisiana grand mama called them, saying ‘Never make on a rainy day’! Her handwritten version said ‘or if you’re in a bad mood!’Divinity was another one never to make if it was rainy or you were cranky.Cheers!
Hi MaryJane! I love this. Thanks for sharing!
Light or dark brown sugar please?
Hi, Jennifer — Either light or dark brown sugar will work. Use whatever you have on hand.
Hello! Would it be alright to substitute the light cream with milk?
Hi, Amber — Feel free to replace the cream with half and half, but I wouldn’t use milk. You need a little more fat in there for this recipe.
Didn’t work for me. & it’s a sunny day!
It took three attempts and a better 3qt saucepan. These are outstanding! Just learning the dynamics of cooking sweets. I make two batches of these every week now. Even the first two failed attempts were delicious but one too sticky and the other hard and grainy. I increased Vanilla to 1 1/2 tsp… the tasters have spoken. Learning how to spoon them out quickly and uniformly takes some practice. Definitely have everything you need measured out and pans ready to go. No phone calls or door bells at crunch time. I learned to make them from this page because I enjoy eating them and they are healthy for me in moderation. I suppose I enjoy the challenge. Rewarding to say the very least. Thanks for a winning recipe.
Delicious! The secret is to cook them long enough but not too long! Cooking the sugar, baking soda and milk mixture on very low for 5-6 minutes before turning the heat up to medium also helps. It helps dissolve the sugars which makes for a better candy. Also, make sure your stirring the mixture a lot at the end until they are the right consistency and then quickly portion out your individual candies. This recipe is the best I’ve tried. Thanks for sharing!!!
Delicious. Just make sure to add 2 pinches of salt to make the Candy Savory and not too sweet. Easy to make as well.
I made these on my gas stove for the first time and the first time ever they came out chewy. Is the temperature too low? Did they get to the temperature too fast (seemed fast)? Usually, if I mess them up they are too crumbly or never set up at all.
It’s hard to say what went wrong, pralines are so temperamental! If they are chewy, it seems like they didn’t quite make it to temp. You might check your candy thermometer. Or, was it an exceptionally humid day? That can cause problems, too.
You’re so very welcome
The weather plays a big part in making the pralines as well.
You’re so right, Gracie! Heat and humidity are then enemy of perfect pralines. Thanks for the reminder!
Always remember when making pralines once you remove the pot from the stove keep stirring until it starts to thicken. If it is not stirred long enough it will always come out gooey. I was making the same mistake until a friend of mine told me what I was doing wrong.
Just tried these and they taste good, but came out grainy and not gooey. What did I do wrong?
Hi Heather, it could be multiple things. First make sure your thermometer is working. Also, what is the altitude where you live? That can affect candy-making temperatures. Check out this post on candy thermometers from David Lebovitz – http://tinyurl.com/7hzc6eu . There are a few links and comments about cooking at different altitudes if that is an issue. And, as Lloyd points out, that last step of removing from the heat and stirring for a minute or so is essential.
Can you use heavy cream in place of light cream? Thanks!
Hi Jessica, you should be able to. But if you want to make it as written, you can also just dilute the heavy cream a little with some milk. ~Elise
I made these today but I don’t think they came out right… they are really tasty and sweet but grainy texture. I was looking for a way to mimick the pralines and cream ice cream from Baskin Robbins and the taste is there. I went ahead and broke into pieces and added to just made ice cream and I will let you know if it worked. Thank you for the added calories!
Please help! I have tried this recipe twice without good results. My pralines don’t seem to harden correctly when they cool, they are gooey like caramel. I’ve noticed during both attempts that I reach 235 degrees WAY before the estimated 25 minutes is up…like 12 minutes in. If I wait for more time to go by, I’m at the wrong temp, but if I proceed once I hit 235 it’s as if it hasn’t cooked enough. What am I doing wrong?
Hi Jamie, there’s no two ways about it – pralines can be tricky! Are you sure you’re using an accurate thermometer? It sounds suspicious that you are reaching the temp so soon. From a visual perspective, the mixture should be slightly foaming and “gasping” at 235 F. I’d recommend trying again with a different candy thermometer. Good luck! ~Steve-Anna