Hi Kathy, the 10 minutes is the approximate time it takes for the mixture to come to temperature. Your stove may take longer or shorter. Once it reaches that temperature, remove it from the heat and continue with the directions. Hope this helps!

I think just making sure to beat the mixture properly is the key for the pralines to maintain the right texture, Kristen! I believe you can omit the nuts but just make sure your beat the mixture with the wooden spoon well so it holds its shape well when you drop it onto the baking sheets. Maybe test one by dropping a smaller piece down and see if it hardens pretty quickly.

What I would like to know is is it possible to make pralines without any nuts in it whatsoever? I have bad teeth and cannot to the nuts but love the candy mixture that creates the praline. But every time I try to make it excluding the pecans from the mixture it won’t solidify but instead stays gooey. Any tips or thoughts?

Hi Eileen, regular size!

She said she uses it and it comes out perfect

Warning!!!! DO NOT TRY THE MICROWAVE RECIPE!
I really believe people post recipes they have never tried just to have something under their name. 13 minutes is too long and brown sugar will burn, wasting food. People you should only post recipes you have tried!

Mix 1/2 pt of whipping cream with sugar. Stir until all lumps are gone.
Microwave 13 minutes WITH OUT STIRRING.
Remove from microwave and quickly add butter, vanilla and pecans beat with wooden spoon.
Drop on wax paper to set.
I found this recipe sets faster than stove top method.
I’m going to try the cupcake tins.
Thank you for your recipe.

No, you cannot use margarine instead of butter.