Ada Perez Pralines

these were very good..next time i might add alittle maple flavoing but thats just a prefference. i will certainly make these for my gift baskets. thanks for the great treat crawfish pie!!

Having lived in Kaplan, La. for a few years (I'm part Cajun) I know what genuine pralines should taste like...this is it! The first batch was your recipe, the second batch I added a little bourbon...the third batch I added toasted, flaked coconut. Yes, the first batch was so good I made two more the same day. Thanks.

Sorry but this was a disaster for me. I used a candy thermometer but went into a crystalized mess before it got to the soft ball stage. Maybe if I had taken it off the heat at 228 deg. it would have turned out. I have never made pralines before so really didn't know what to expect.

Pralines are probably my favorite candy. I've never had any luck in making them and thought I'd give this a try. My only problem was, when they reached the soft ball stage I thought I had done something wrong because it hadn't thickened at all. I just kept stirring/beating and finally it started thickening. I managed to get about 2 or 3 on to wax paper before it became too thick to make them look "presentable". However, presentable or not, they are out of this world. I'm just going to have to make some more until I get a feel for the right consistency to drop them on to the wax paper.

I had never eaten pralines before,and wanted to try them,I tell you now,this is not my last time to make these,they are so good,and not hard to make at all!!! which surprised me,I had them figured for a messy hard to make recipe.Thanks so much for your great recipe.Darlene