1. I don’t know who you are, lady, but I owe you a debt of gratitude. My husband’s birthday dessert request was pralines, and the first batch I made turned out dark and more like fudge – that was using a candy thermometer. When I looked into why and found it was caused by my sugar syrup getting too hot, I decided to toss the thermometer method, and used your recipe with your simple instructions. The results: delicious, creamy and beautiful successes! I no longer live in the shadow of the dark shame of overcooked pralines. Thank YOU! I am so trying that caramel sauce next.

    1. Author

      Hi Tracey,
      Thanks for the feedback. Really appreciate it. I’m so glad to hear you liked it.

  2. Your Pralines instructions says “When the mixture reaches a rolling boil, add the chopped pecans and butter”.
    The recipe does not include butter.

    1. Author

      Holy cow! Sorry about that and thank you, John, for calling my attention to it. It is 4 tablespoons butter and I’ve updated the recipe box.

  3. You had me at Caramel Sauce. Haha. Seriously, this looks and sounds absolutely amazing.

    1. Author

      Hi! I have to say that caramel sauce is really scrumptious. You can drizzle it over anything.

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