These traditional Southern candies make sweet tea-time treats or a welcome gourmet gift.As a professional non-baker. Love to cook measuring timing are not my strong point. Love Praline year round. A southerner transplanted to The Great NW. Its not the same here. I have tried countless recipes through the years. With disappointing results. This recipe worked perfectly first try. So easy very easy to follow. I did change a few things. Used Pam Butter non-stick spray. Used 3tbls. Tillamook Sweet cream butter instead of Crisco butter flavor shortening. No problem there.

This is an easy but wonderful recipe, all my friends love It, and I sell it to Tea Rooms. Had these in New Orleans and loved them, so I tried different combos and liked this best. These pralines were awesome! A word of caution to anyone who is not familiar with candy making: when your mixture has reached the desired consistency/temperature, remove from heat and transfer hot pan to an ice bath. Beat the mixture until light in color and thick, then spoon (using two spoons) onto a baking sheet lined with wax or parchment paper brushed with butter.


Let cool, then peel wax paper or parchement away from the pralines. The ice bath part is important as if you just cool slightly and spoon out then you will have a runny mess, not the praline shape that is desired. Other than that, this recipe was AWESOME! Iused 2 cups pecans - both chopped and whole. Toast them for 10 minutes on 300 for a crunchier praline, stirring once. 3/8 cup butter is 6 Tablespoons. Use whole milk or even light cream. Use 1/2 teaspoon salt. Vanilla keeps its flavor best if stirred in after removing from heat. The ice bath was great idea as it needed to cool to coat the pecans the best.  Then I cooled them in the freezer so I could eat them right away because they were yummy.


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