Pecan Praline Candy
"These are the ultimate pralines, so buttery and just the right texture, this is one of my family's all-time favorite cookie. (note: since there is no baking time with these cookies... prep time is thermometer cooking time plus prep time)"
photo by wpartizandcakes
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
24 cookies (approx)
ingredients
- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup half-and-half cream
- 8 large marshmallows
- 2 cups coarsely chopped pecans
- 2 tablespoons butter (no substitutions)
- 1 teaspoon vanilla
- 1⁄8 teaspoon cinnamon (or less)
directions
- Butter 2 cookie sheets, or line with wax paper.
- In a saucepan, combine sugars, cream and marshmallows.
- Cook, and stir over low heat until marshmallows are completely melted.
- Cook, over medium heat, stirring occasionally until a candy thermometer reads 234 degrees- 240 degrees (soft ball stage).
- WITHOUT stirring or scraping, pour hot liquid into another saucepan.
- Add the pecans, butter, vanilla and cinnamon.
- Stir rapidly until mixture is thickened and creamy (about 3 minutes).
- Drop quickly by rounded tablespoonfuls onto prepared pans.
- Flatten slightly.
- Let stand until set.
- Store in an airtight container.
Questions & Replies
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What is the purpose of transferring from one pan to another?
Reviews
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I am from south Louisiana and this is the real deal. I used marshmallow creme. The candy was melt in your mouth good. -
Worst praline recipe ever. Took an hour and they still ran together on the sheet. Pass this one by. -
Delicious and easy. Mine didn't quite firm up properly, but it rained today and I didn't know until after making them that humidity makes candy soft. (I'm very new to candy-making.) Thanks for posting the recipe!
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I didn't taste those as I am on a very strict diet. But, I made them for my husband. And, he said that they were the best Pralines that he had ever tasted. He said that they had great texture. Even if I didn't taste them - I need to say that the scent of those things were rather tempting. They firmed up and got lovely color. I will surely be making those when I can eat some sweet. -
Yummmm! These were terrific. Like a previous poster, I found the texture to be great, nice and smooth instead of grainy like some recipes. I used about 6 heaping tablespoons of marshmallow cream instead of the marshmallows. May try splenda brown sugar blend to see how that turns out.
see 4 more reviews
Tweaks
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Yummmm! These were terrific. Like a previous poster, I found the texture to be great, nice and smooth instead of grainy like some recipes. I used about 6 heaping tablespoons of marshmallow cream instead of the marshmallows. May try splenda brown sugar blend to see how that turns out.
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I love all Kittencal's great recipes. Though I haven't tried this one, I delight in pralines. When I make my own recipe, I'll post that later, I make them maple flavored with walnuts instead of pecans. My DSL looks for them every Christmas.
