This recipe was as easy as one, two, three. The candy was very tasty and full of flavor.

I followed measurments and I used my new digital candy thermometer, but my pralines were too thick and took on a rather chalky appearance rather than the thinner glossy one that I was expecting. Did I perhaps stir them too long? I wanted a shinier sheen so maybe I should not have stirred until they lost their glossy.

This was terrible. Are you sure the recipe ingredients were correct amounts? The worst part is that with the price of pecans, this cannot be eaten. After removing from heat (and I used a candy thermometer), and adding the remaining ingredients, it just thickened up while mixing and became a hard, grainy mess.

While I probably wouldn't recommend making these without a candy thermometer, I made them by just guessing and they turned out great. Big hit with the whole family. We'll be leaving some out for Santa!

this was a awesome recipe turned out good i would most definitly use this one again

If this recipe turned out bad for you, then you need to get a new thermometer, or get someone else to help you next time. It turned out perfect for me. Taste, texture, shape, etc. You have to understand....when you take it off the stove after it has reached its temp. You add the butter, pecans and vanilla and you stir until it is all incorporated. Then you stir some more, until it starts to cool a little and get to the stage where it will hold its shape, when you put it on your wax paper. Like I said, this recipe is awesome and I would deffinately make it again.

This recipe is terrible. The sugar stays grainy and does not stick to the pecans. It is a big mess and an expensive one at that! I tried it twice and it turned out terrible both times. I was left with a lump of pecans and a lump of sugar. Save time and money and find a better recipe!

My jeans will rue the day I found this recipe. It is not only easy but quick. I mix the sugars and milk together before putting on the stove, then let it cook without stirring. I take it off the heat one degree before soft-ball stage. I have found that by doing that nothing sticks to the bottom of the pan. I made a double batch that turned out fine, but I had to scoop it out quickly before it hardened in the pan. Love this recipe.

These are the best pralines I've ever eaten, and the first batch I've ever made. The texture was perfect, sweet and creamy and just a tiny bit crumbly, exactly like I like them! I followed the recipe exactly and was thrilled with the results. I don't make much candy and what I do makue usually doesn't require a candy thermometer, so I was a bit nervous. But this is an easy recipe and came out exactly as I hoped it would.

Even though I didnt know to stir continually during cooking stage or not, recipe turned out great. Made a second batch, first bath was so easy! I was asked for this recipe!.

This recipe is very simple and quick. I love finding recipes like this, especially when the outcome is good. My pralines always come out perfect. Just follow the directions and you want go wrong!

Recipe was very simple and easy to utilize. Be careful and watch the temp. and stir constantly. USE A CANDY THEROMETER! I added a bit more butter making this very rich. Also try dropping onto silicone baking sheets by teaspoons for a more conservative serving size. Silicone baking sheets or parchment paper takes the worry out of the candy getting stuck. Cool thoroughly.