I love pralines so when I saw this recipe I could not wait to try it. The recipe is super easy and the directions very clear. I followed the directions exactly, used my candy thermometer and since it says to take it to 230-235 degrees I went mid range and took it off the heat at 233 degrees. They would not completely firm up even after 2 hours in the refrigerator. The flavor is great but they are too soft. Im gonna try what another reviewer did and try to salvage by scraping it all back in the pot and cooking them linger and hotter but if i make them again I will probably try taking the recipe to 240 or more.Read More
I really enjoyed how this recipe turned out! It was my first time making praline and this recipe made it a breeze. I substituted in powdered buttermilk for the recipe and it dissolved well in with the sugar mixture. I will also say I used Skrewballs Peanut Butter Whiskey and think it adds a nice depth of flavor as well!
That said, the first time I went to set the praline it ended up not setting, even after a night in the fridge. It’s no fault of the recipe, I googled what happened and I don’t think I got my mixture hot enough. I was able to save it though and scraped up what I could (pecans and all) back into a pot and heated it to just over the soft ball temperature just to be safe. They ended up setting within an hour and tasted great the second go around! Already sharing with friends who are very impressed with these.Read More
These are easily the best pralines I have ever made. The tartness of the buttermilk creates a lovely balance with the sweetness of the sugars used in the recipe. The color is a lovely deep caramel, and the corn syrup added a lovely sheen on the pralines. I chose not to use liquor in the recipe, although I do plan to make a batch soon with bourbon. An epicurean masterpiece!Read More
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