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This family recipe for pecan pralines comes courtesy of fashion designer Tom Ford.

Source: The Martha Stewart Show, May Spring 2007
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Ingredients

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148
  • Charles P
    23 NOV, 2013
    First time making there praline pecans. We used half and half because we could not find lite cream in stores. This worked great. Great recipe you can add your favorite spice and kick them up like a slash of red pepper or garlic etc make them your own I just followed recipe these are a hit now I'm going to make glazed pecans like at the state fair. Which I have made a few times before people at church love them I've been harvesting fresh pecans for 2 seasons now happy baking all
    Reply
  • Elaine@KC_1
    8 DEC, 2011
    I've done something wrong. The candy doesn't want to thicken and set. Even when chilled, it remains crusty, yet runny underneath. Help please.
    Reply
  • lvlo
    4 DEC, 2011
    this was super easy and yummy. I used heavy cream and whisked it the entire time it was over heat. they turned out so yummy! only tip i would give is make sure you add the butter and pecans while still over heat, cause the minute you take it off it starts to harden.
    Reply
  • Apprentice4Martha
    2 MAR, 2011
    Help me please! I don't know what I did wrong...mine came out like crumbs.
    Reply
  • marthajuliafan
    9 DEC, 2010
    Comments below helped me. I used large, heavy sauce pan and let the first 3 ingredients simmer (#2 setting on electric stove) for 20 min. As mixture started to turn carmel colored, I turned electric stove to #3 setting. When the mixture got to "soft ball stage" about 8 min later, I added the last 2 ingredients and put mixture on waxed paper to set. Recipe results were not a glossy as purchased pralines, but turned out well.
    Reply
  • jaimeelynn1
    20 AUG, 2010
    I tried this recipe also. I need some help!! Within 5 minutes, my mixture was boiling over the side of the pot. What did I do wrong? Also...should you scoop the mixture out as soon as it hits the 235, even if it doesn't seem thick enough? I kept waiting for it to thicken and as I did this the temperature began to drop. I think I missed that peak moment. Even a little burnt and in pieces it was delicious, though :)
    Reply
  • CairoGirl
    7 JAN, 2009
    I tried this and it was great ! Thank you :)
    Reply

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