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Nutrition Facts

Serving Size 1 pralines 20g

Recipe makes 24 pralines)

Calories 96
Calories from Fat 54 (57%)
Amount Per Serving %DV
Total Fat 6.1g 9%
Saturated Fat 2.1g 10%
Monounsaturated Fat 2.6g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 8mg 2%
Sodium 5mg 0%
Potassium 57mg 1%
Total Carbohydrate 10.8g 3%
Dietary Fiber 0.4g 1%
Sugars 10.1g
Protein 0.5g 0%

how is this calculated?

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Pecan Pralines Southern Style

Recipe #45753 | 1 hour | 20 min prep | add private note
(14) RATE IT NOW Print Recipe

By: Malriah
Nov 12, 2002

Southern decadence at it finest! These are enough to make a New Orleans native like me homesick. Cook time includes cooling time. Recipe from Foodtv.com (but its almost as good as MawMaw's recipe)

24 pralines (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 325 degrees.
  2. 2
    Spread the pecans on a cookie sheet and place in the oven for 3 minutes.
  3. 3
    Stir and bake for 3 more minutes (Watch them closely so the don't get over toasted).
  4. 4
    Line a cookie sheet with parchment paper.
  5. 5
    Fit a heavy-bottomed saucepan with a candy thermometer.
  6. 6
    Over high heat, cook the cream, butter and brown sugar to 240 degrees (soft ball).
  7. 7
    If necessary, stir once to help dissolve the sugar.
  8. 8
    Remove from the heat and let sit for 15 seconds.
  9. 9
    CAREFULLY stir in the vanilla, bourbon, and toasted pecans.
  10. 10
    (It might spit and sputter) Stir until the mixture looks creamy and slightly thickened.
  11. 11
    Drop by tablespoonfuls onto the prepared cookie sheet.
  12. 12
    Cool for 20 minutes.

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Featured Reviews for This Recipe

From: Beachbunnymom

On May 27, 2008

Yumm....wow, they were super sweet and super delicious!

0 people found this review helpful

  • Was this review helpful to you? YES | NO

    • From: McFynnian

    On Jan 8, 2008

    Easy, and it worked, unlike another recipe I attempted. I prefer toasting the pecans first as this recipe suggests. Also, I felt it was necessary to stir in step 7 or it burnt on the bottom. (FYI: Make sure your mix reaches 240 to 245 before stopping.) I also didn't have heavy cream and so I substituted evaporated milk and then 1/2 e.m. and 1/2 lite soy in my second batch and it still worked. I also added chocolate and peanut butter chips to my second batch and it was even better. In the second batch I also stirred in step 10 for 2 minutes and it was mixed a bit better. The second batch's consistency was better, either because of the extra stirring or the substitutions. Thank you!

    0 people found this review helpful

  • Was this review helpful to you? YES | NO

    • From: MEAN CHEF

    On May 17, 2004

    This is a quick, simple and an excellent version of pralines. I made double the recipe, but made them pretty large - so I ended up getting only 24 from twice the recipe. Great for your sugar fix.

    4 people found this review helpful

  • Was this review helpful to you? YES | NO

    • From: Bogey'sMom

    On Dec 23, 2003

    Excellent recipe. I even did it the old fashioned way - with water to test - couldn't find my candy thermometer - and it still turned out fine. Thanks for posting.

    4 people found this review helpful

  • Was this review helpful to you? YES | NO
    • Read all 14 reviews

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