Microwave Pralines
Updated Oct. 26, 2022
- Total Time
- 30 to 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups pecans
- 1½cups granulated sugar
- 1½cups light brown sugar
- ¾cup heavy cream
- ⅓cup milk
- ⅓cup butter
- ¾teaspoon salt
- 1teaspoon vanilla extract
Nutritional analysis per serving (30 servings)
175 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 18 grams sugars; 1 gram protein; 63 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Spread the pecans on a baking sheet and bake in a 350-degree oven until lightly toasted, 10 to 15 minutes.
- Step 2
Combine all the ingredients except the pecans and vanilla extract in a 4-quart glass bowl. Heat in a microwave oven on high power for 5 minutes. Using oven mitts or potholders, carefully transfer the bowl to a countertop and stir with a heat-resistant spatula. Return to microwave and heat for 5 more minutes.
- Step 3
Stir in the pecans and heat for another 5 minutes. Stir and check the temperature with a digital or candy thermometer. If it reads 240 degrees, proceed to Step 4. If not, continue heating on high power, stirring and checking the temperature every minute until it does.
- Step 4
Remove from oven and let the mix sit undisturbed. After 20 minutes, add the vanilla extract and stir vigorously until it becomes cloudy and creamy. Using 2 spoons, scoop and shape into 2-inch-diameter mounds on a baking sheet lined with foil, parchment paper or a silicone mat. If the mix becomes too hard to shape, reheat for 15 seconds. Let the pralines rest for 30 minutes. Keep stored in an airtight container.
Private Notes
Comments
Much easier than the traditional stovetop method. Made great pralines, and I was even able to put them in a silicon "heart" mold for Valentine's Day. An unusual shape for a praline but that's the point, isn't it -- to make something special for the one you love.
Playing With Food is correct that this was easy, and they come out tasty sugar-bombs. My microwave did not require that many minutes - be careful not to overheat and burn everything. The end texture seems a little too crumbly, but they tasted great in Coffee-Praline Crunch Ice Cream Cake, and a half batch of this is more than enough for that.
I’ve been eating pralines for many years, and most have whole or large pieces.
Took about 3 minutes after initial zaps to get to 240. Only took about 2-3minutes of vigorous beating to get to cloudy stage. Delicious
Used skim milk and 3/4tsp Himalayan salt. Pretty salty, maybe cut back next?
I never had a praline but I wanted to make some. I asked a Texan friend if he liked them crunchy or soft and he said crunchy, so that's what I was striving for. I looked at a lot of recipes and chose this one as I have had great luck with microwave nut brittle and I thought this might be as easy. It was easy. When he said the temp should be 240, I thought, "This is going to be fudge, not a crunchy praline." I was right. But it's delicious fudge, like penuche. I used an 8 cup Pyrex to cook it in.
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