Pecan Pralines


Colleen Wehr Recipe

By Colleen Wehr wehrd1


Rating:
Serves:
2 dozen pralines
Prep:
35 Min
Method:
Stove Top
Comments:

I grew up in Mississippi, and these Louisianna Pralines have been passed down from my grandmother to my mom, and now to me, hopefully my daughter will make them as well.

I make loads of them for gifting, and take batches into work for treat days. I never come home with leftovers.

They literally melt in your mouth.

Ingredients

1 1/2 c
white granulated sugar
1/2 c
brown sugar, lightly packed
1 stick
margarine
1 box
cook & serve (not instant) butterscotch pudding
1/3 c
condensed milk (not evaporated milk)
1/3 c
milk
1/4 tsp
salt
1 c
chopped pecans

Directions Step-By-Step

1
Spread sheets of waxed paper or aluminum foil on cool counter top.
2
Combine all ingredients except the nuts in heavy saucepan. Stirring constantly to prevent sticking/scorching on medium high heat until it boils.

Continue stirring while it boils for approx. 15 minutes or until it reaches medium soft-ball stage. You can test this without a candy thermometer by dribbling some of the liquid into a cup of cool water, if it balls/sets up, its cooked long enough. If it just mixes w/water, then cook longer until tests as above.
3
Remove from heat, add chopped nuts and stir until the sheen/shine starts to disappear, and begins to thicken. This step is important….if you spoon them out to soon, you just have sticky globs of caramel stuff….they won’t set up properly.
4
Working quickly, drop by spoonfuls onto waxed paper. Let cool. Remove from paper & store in airtight container.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: Southern


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7 Comments

user
Straw's Kitchen CinCooks
Jan 7, 2014
Susie Chauvin...this recipe uses BUTTER The South's Finest Pralines
user
Susie Chauvin susiechauvin
May 20, 2011
What's wrong with butter. Put margarine out in your yard, nobody wants it.
user
Elin Criswell TheCountrySoaper
Dec 29, 2010
That's great because that's what I'm looking for! Sounds like the Mexican prailines. I've already saved the recipe! Thanks Colleen!
user
Colleen Wehr wehrd1
Dec 29, 2010
they're not chewy...they melt in your mouth. it's hard to explain...they're not caramel-y and they don't stick to your teeth. They're stiff when you remove them from the wax paper after cooling, and when you eat them, they're almost crumbly. i can't think of anything food-related that has a similar consistency. They're 'sugary'...but smooth. The picture above shows what they're supposed to look like.
user
Elin Criswell TheCountrySoaper
Dec 29, 2010
Colleen... are these prailines soft versus chewy?