The Pioneer Woman Tasty Kitchen
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Creamy Pecan Pralines

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Level: Intermediate

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Description

The marshmallows aren’t traditional, I’ll admit, but they make an delicious, creamy praline base that won’t crystallize the way a plain sugar version will. Especially helpful if you’re new to candymaking.

Ingredients

  • 2 cups White Sugar
  • 1 stick Butter
  • 16 pieces Large Marshmallows
  • ½ cups Evaporated Milk, Not Sweetened Condensed Milk
  • 2 cups Pecan Halves
  • 1 teaspoon Vanilla

Preparation

Cook sugar, butter, marshmallows, and evaporated milk over medium heat, stirring constantly until all ingredients are melted. Then add pecans. Cook, stirring constantly, to soft ball stage, 235 to 240 degrees. (I always go to 240 degrees. The end result is much better for me at the higher end of the range.)

Remove from the burner.

Add vanilla and beat until mixture cools slightly and thickens, about 2 minutes. Drop by tablespoonfuls (for small pralines) or two (for larger ones) onto very well-greased waxed paper.

While still hot, sprinkle with gray salt or another finishing salt of your choice.

4 Comments

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monstermama on 2.19.2010

Gonna try these this weekend!

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canvasjunkie on 10.29.2009

One of my favs! Can’t wait to try this one!

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moonstonemama on 10.8.2009

I made these last night and they were delicious!

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yardsailor on 10.6.2009

All I can say is thank you from the bottom of my Praline Loving Heart!

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