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Recipe File

Honey Pecan Pralines

by Michael Chu
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Pralines are best eaten immediately or blended into just made ice cream, but can be kept without much deterioration by freezing them in an airtight container. Leaving them out will allow the sugar mixture to absorb water and become soft and sticky again.

Honey Pecan Pralines (makes about 1-1/2 cups)
Preheat oven to 350°F (175°C)
1-1/2 cups or 6 oz (170 g) chopped pecansmix until well coatedspread on parchment paper lined sheet panbake 350°F (175°C) 8 minstir and spreadbake 350°F (175°C) 3 minstir and spreadbake 350°F (175°C) 3 minspread outcool fullybreak into small pieces
2 Tbs. (28 g) light brown sugar
2 Tbs. (42 g) honey
1 Tbs. (14 g) buttermelt
1/4 tsp. (1.5 g) table salt

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Written by Michael Chu
Published on September 03, 2011 at 02:04 AM
5 comments on Honey Pecan Pralines:(Post a comment)
On September 04, 2011 at 02:37 AM, hybrid01 said...
Subject: delicious
thanks for the detailed recipe and the picss, looks delicious, cant wait to try this one
On December 15, 2011 at 06:49 PM, Bobbisox (guest) said...
Subject: Honey Pecan pralines
I miss seeing your blog, I love your methodical ways and will be making these perhaps today, and saving some for pumpkin pancakes, then will get out that ice cream sleeve that has been residing in my freezer for 2 years and never used to make the ice cream, thank you so much Michael.


Bobbi in So. Cal.
On June 27, 2013 at 02:45 PM, an anonymous reader said...
wonderful method for candied pecans. I always end up with chunks of candy rather than separate nuts.

thanks
On June 29, 2013 at 04:01 PM, an anonymous reader said...
Delicious, easy, making second batch right now.
:)
On November 24, 2013 at 12:03 AM, an anonymous reader said...
Very well done! Your directions and accompanied photographs made this recipe easy to follow and to understand. I will look for more of your recipes in the future. The praline turned out just like I was looking for! thank you!
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