Annie's Pecan Pralines

Authentic, buttermilk pralines. These turned out perfect. Note: I made these on a rainy day and it took at least 10 minutes for my mixture to hit 234 after adding the pecans and butter. Also, I stirred constantly to make sure the pecans didn't burn.

While this might not sound good to you...Guys LOVE this...to the listed recipe, add 1 seeded/diced jalapeno( I chop my extremely small)...This give a hint of kick to the sugary delight of the candy...Hope you like it as much as we have...

Very disappointed in this recipe. If you want pecan sauce then this is for you. I followed the directions exactly and they never set up. Expensive flop in my kitchen.

After heeding the warnings of some of the other reviews, this came out great!

I hope this helps someone. I made for the first time tonight. The second 5 min had no where near reached soft boil. After another 20 additional it still hovered at 200. At this point my mixture was as dark as coffee. I cranked the heat up to 8 but could smell a burn so I quickly took off. I went on and tried. I spooned onto the paper. I waited and they were not runny but oh so sticky like caramel sauce. I had bought organic pecans from Whole Foods and had no intentions of tossing down the sink at those prices. I tasted and the taste was great although I had to scrape with a spoon and eat off of the spoon. This morning I thought, hmm they are like caramel and what does caramel do in the fridge? It hardens. So, I took a chance and put in the fridge. They are still a bit sticky BUT hallelujah they peeled off the paper as a praline vs scraping on a spoon. I was afraid my thermometer might have been broken for it not to work but I see others had that same problem so I"m not sure what happened. I'd love to know how the one that wrote this reciepe got perfection after only 5 minutes. The taste is wonderful so don't think you've burned it if it turns this dark, who knows, it may even taste better this dark.