By Kelly Bogard
June 24 is National Praline Day. You know, the super sugary and crisp candies made just to transport buttery pecans. Well, at least that is how I like to think of them. This has to be my all-time favorite confection.
My love for them started around age five at the Mexican food restaurant where my parents took us every Friday night. At the end of every meal, when my dad would go to pay the bill, I would see them wrapped on the counter. They were always fresh and crisp. The golden brown color and the sugar-to-pecan ratio was perfect. So I thought I would share my quick and easy way to make them today.
For Microwave Pralines, you will need…
2 cups pecans, chopped
1 cup granulated sugar
1 cup dark brown sugar, packed
¼ cup salted butter, cubed
1 can (14 oz.) sweetened condensed milk
2 tsp. vanilla
½ tsp. salt
I think my favorite part about a praline is if it is made just right, they will melt away in your mouth. Now my favorite part about making microwave pralines is I have a much lower risk of burning myself with the melted sugar. I know it is tempting to taste as you are cooking, but you CANNOT touch hot or melting sugar. The burns are horrible, and I don’t want anyone getting hurt over candy.
First things, first. Combine all of the ingredients in a large glass bowl. I usually try to find one with a pour lip on one side so they are easier to pour later.
Next, cook the mixture in the microwave on high for 10 minutes, stopping to stir every two minutes with a rubber or silicone spatula. This is the part where you want to use your finger to scrape the spatula. DON’T DO IT! Use the side of the bowl and then keep the hot liquid away from your skin.
Once the sugars are completely broken down and liquid, pour it into cookie-sized pieces on a parchment-lined baking sheet.
Set aside and let cool for two to three hours. Finally peel away from the paper and store in an airtight container.
I’m not sure where they originated, but I tip my hat to the person who came up with these sweet little candies. I hope you make time for a praline or two this Tuesday. From all of us at Texas Table Top, enjoy!
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Recipe: Microwave Pralines
Summary: Texas candies made sweet and easy
Ingredients
- 2 cups pecans, chopped
- 1 cup granulated sugar
- 1 cup dark brown sugar, packed
- ¼ cup salted butter, cubed
- 1 can (14 oz.) sweetened condensed milk
- 2 tsp. vanilla
- ½ tsp. salt
Instructions
- Mix all ingredients together in a glass bowl.
- Cook on high in microwave for 10 minutes, stirring every two minutes with a rubber or silicone spatula.
- Be careful not to get any of the hot sugar mixture on your skin.
- Now liquid, pour cookie-sized pieces on lined baking sheets to cool.
- Allow to cool for two to three hours.
- Once cool, store in an airtight container.
Cooking time (duration): 0 hour(s), 10 minutes
Number of servings (yield): 2-3 dozen candies
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Food Editor
Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors
Ooooo…having Enchiladas for supper…gotta make these too!!!
Oh Tina that is a great idea. Think I will pick up the fixin’s for both on my way home.
What wattage microwave is this recipe made for? That is really important to know.
Great question Valerie! The recipe is based on a 1,000 watt microwave. You can adjust the time by adding or removing two minutes. The candy will start to pull away from the sides when it is ready.
Made 2 batches of pecan candy I must say your receipe was a hit!!!
My pralines came out hard as a rock taste good. How many watts is your microwave. Mine is 1200 watts. Maybe it’s too hot. I will try cutting down the time a minute or two
Hi Brenda, Sorry your pralines came out hard but glad you liked the flavor. My microwave is 1000 watts. Try stirring every minute and a half with the higher wattage microwave. When the texture is no longer grainy they are ready to pour. It will probably take you a few less minutes to prepare too. Thanks for getting in touch!
Kelly I will try them again I used to make them in the microwave all the time but my old oven was maybe 750 watts. I didn’t think about the wattage at the time. I usually cook them on the stovetop, but in the summer in south Louisiana the humitiy plays a part in how they come out so I thought this was an up to date recipe for the microwave and would be easier and actually it is not. I did them my old way on stovetop cooked them longer and they turned out great. But I will try yours again and tweet it to my oven when I have more time. I am canning figs at the moment , just got finished with the tomatoes for this year. Yes busy time of the year for an old lady of 78
These Look Fantastic! Should I cool them in the fridge or on my countertop?
HI Lucy! I can’t wait for you to try them. They should be cooled on the counter top and then stored in an airtight container once full cool. Let me know what you think.
Thanks, for the receive, my candies were great. Lot easier than making them on the stove.
The secret is in the stirring. The longer you stir the faster they candy,.can completely bypass the setting time. Give it a try. Stir, stir, stir. Also, sugar, whole milk, margarine n pecans does the trick for me. Good luck….
Made candy today! Perfect!
So excited to hear that! It is one of our favorites for sure.
Can’t wait to try pralines
So excited to hear how they turn out for you. They are a big hit at our house during the holidays. I planned to make some this weekend but may have to wait a few days the humidity to head out of the area. Let me know what you think!
My candy is Cooled down but very soft and sticky what went wrong?
HI Theresa. sorry to hear it didn’t turn out the way you expected. How was the humidity the day you made them? Sometimes, especially with candies and breads, the humidity can cause some real problems. You might try cooking it for a couple minutes longer to see if the mixture will stiffen up just a little more before dropping them on your parchment.