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Cream Pralines

User Rating 3 Star Rating (2 Reviews)


Cream pralines recipe with pecans.


  • 4 cups granulated sugar
  • 1 cup half-and-half
  • 1 teaspoon vanilla extract
  • 2 1/2 cups pecans
  • dash of salt


Boil 3 cups of sugar with the half-and-half in a large saucepan until a small amount forms a soft ball when dropped into very cold water, about 236° on a candy thermometer. Meanwhile, melt remaining 1 cup sugar in heavy skillet, stirring until it reaches the brown caramel stage. When both mixtures are ready, carefully add caramel sugar to first mixture, stirring with a long wooden spoon. Test for soft ball and when done, remove from heat and cool to lukewarm. Add vanilla, nuts and salt, and beat until creamy and stiff. Drop onto buttered wax paper. Let cool; remove from wax paper. Store in tightly covered container.
Makes about 2 dozen pralines.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
very nice old fashioned taste, Member pegnmil

loved this recipe. I read the other review and figured that home economics doesn't teach the basics anymore. Recipe made cream pralines just as I remembered them. A little extra work involved, but worth it as far as I'm concerned.

3 out of 4 people found this helpful.

See all 2 reviews

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