“I seem to be addicted to the idea of praline anything lately. Putting this here for safe keeping (in case I ever think of something that must absolutely be smothered in praline butter!). It comes from the Better Homes and Gardens book "Old-Fashioned Home Baking." Prep and cook times are guesses.”
READY IN:
15mins
SERVES:
6
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a heavy 6-inch skillet evenly spread out the sugar.
  2. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
  3. Carefully add pecan and 1 tbl butter or margarine.
  4. Reduce heat to low; cook until sugar melts and turns golden brown, stirring constantly.
  5. Remove skillet from the heat; spread candied nuts on a buttered baking sheet or piece of foil.
  6. Cool. Break into small clusters.
  7. Place clusters in a plastic bag and, using a rolling pin, crush the candied nuts.
  8. In a mixing bowl, stir together remaining butter, vanilla extract and candied nuts.
  9. If not serving immediately, cover and chill.
  10. Let the butter stand at room temperature for about 1 hour before serving.

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