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Pralines

User Rating 3 Star Rating (1 Review)

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Chocolate candy pralines
Gregor Schuster/Photographer's Choice RF/Getty Images
I remember as a child visiting New Orleans with my mom and dad. My trip wouldn't be complete without a stop at Aunt Sally's for a Praline. These taste almost as good as hers. They only lack the atmosphere of Aunt Sally's and the French Quarter.

Prep Time: 25 minutes

Total Time: 25 minutes

Ingredients:

  • 1 quart heavy cream
  • 3 cups sugar
  • 1-1/2 pounds (apprx. 6 cups) chopped pecans
  • juice of 1 lemon

Preparation:

In a heavy saucepan slowly simmer cream and sugar over low heat until the mixture becomes golden brown in color and reaches the soft-ball stage (234 degrees F. on candy thermometer). Add pecans and lemon juice and continue to cook until the soft-ball stage is reached again.

Drop from a large kitchen spoon onto an oiled baking sheet. Spread each cake out with back of spoon to about 1/4 inch thick and 4 to 5 inches in diameter.* Let harden, then lift from plate or slab with a spatula.

Pralines will keep for 2 weeks in a covered tin at room temperature. If they last that long.

I prefer my pralines on the thin side. This is where you either spread them thinner or allow them to stay thick.

User Reviews

Reviews for this section have been closed.

 3 out of 5
Pralines Tasty and Authentic, Member marvatcandyblog.com

My first attempt at this recipe and the results were good. I like mine a bit thicker than described so I made them that way. I used toasted pecans which added flavor. My next attempt I think however I will put them on parchment paper so they won't tend to stick to the pan.

3 out of 3 people found this helpful.

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