Beazell's Cook Book

Barb's Creamy Pralines

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Barb's Creamy Pralines  




1 cup sugar

1 cup white Karo syrup

pinch of salt

1/4 cup butter (half a stick)

1 cup milk

2 cups toasted pecans halves (see instructions below for toasting)

1/2 teaspoon vanilla



Butter the cookie sheet before you start.

In heavy saucepan, mix sugar, Karo and salt. Cook and stir over medium heat until temperature reaches 245 degrees on candy thermometer.

Add milk, butter and pecans slowly so candy keeps boiling while continuing to stir. When the temperature again reaches 245 degrees again, remove from heat and stir in vanilla. Let stand until candy stops bubbling. Drop by spoonful’s onto your buttered cookie sheet.

Cool completely, then put in refrigerator for an hour or so, this way the candy will be easy to pop off the cookie sheet. Wrap each piece in plastic wrap and store in cool dry place.

Toasting Pecans – Place them on a baking pan that you have sprayed with cooking spray and toast in the oven at 325 degrees for about 10 to 15 minutes or until they have turned darker. Use your nose to smell that they are done. That nutty smell is wonderful!


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