Pecan Pralines

Recipe Rating:
 2 Ratings
Serves: 2 dozen pralines
Prep Time:
Cooking Method: Stove Top

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

The Cook

Colleen Wehr Recipe
x1
Lightly Salted
Keota, IA (pop. 1,009)
wehrd1
Member Since Dec 2010
Colleen's notes for this recipe:
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.
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Directions

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

Comments

1-5 of 7 comments

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user Carole F BakersQueen - Dec 7, 2010
I just vacationed in Savannah, Georgia, and had some of the most delicious pralines while there. I am excited to make some of my own...thank you for sharing this recipe.
user Colleen Wehr wehrd1 - Dec 7, 2010
You're very welcome Lynn. I hope you enjoy them as much as these 'yankees' up here in Iowa do :) These bring back so many childhood memories of helping my mamaw,in Mississippi, make these for special occasions.
user Elin Criswell TheCountrySoaper - Dec 29, 2010
Colleen... are these prailines soft versus chewy?
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
That's great because that's what I'm looking for! Sounds like the Mexican prailines. I've already saved the recipe! Thanks Colleen!

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