Comments on: Foolproof Microwave Southern Pralines

By: Charlene

Charlene — Thu, 22 Dec 2022 14:36:11 +0000

Thank you so much for this recipe, just like my mom used to make but a lot easier. Going to make some more later today, better then using the candy thermometer, Thanks again

By: Ann

Ann — Thu, 13 Oct 2022 18:47:23 +0000

Have you ever thought about added a pkg of butterscotch jello pudding mix to your recipe the small box? Delicious!!!

By: Becky Land

Becky Land — Sun, 13 Feb 2022 20:36:48 +0000

I made this recipe with the sweetened condensed milk. I used an 8 cup bowl but it was not near large enough. I also have a 1200 watt microwave so I cut the time each of the three times in the microwave. But it boiled over each of the three times and made a gosh awful sticky mess on everything. What size bowl would you recommend? The flavor is good and they are not grainy. I have 38 pralines so I must not make them as large as you do.. I am going to try it with the heavy cream but a much larger bowl. Any advice on the bowl size would be helpful. And whether or not the boiling over was due to leaving it in too long each time.

Thanks

By: Carole

Carole — Tue, 13 Jul 2021 22:25:29 +0000

I just made these with a 1600 W microwave and did have to adjust the time down. I found a conversion chart. I like what I did but I wonder if you couldn’t substitute brown sugar for the white sugar

By: Ashley

Ashley — Thu, 17 Jun 2021 01:44:30 +0000

Has anyone tried this with a 700 watt microwave? I’m trying to figure out the time changes.

By: Audrey

Audrey — Mon, 22 Feb 2021 01:30:15 +0000

In reply to thedomesticrebel.

Finally I made microwave pralines!!!! Excellent. I have an 1150 watt microwave and multiplied the time x .87 and they came out perfect. Now I don’t have to go to New Orleans!!!! very happy

By: Ninpfan

Ninpfan — Thu, 11 Feb 2021 19:15:09 +0000

I have 1000 watt microwave & it boils over & made horrid mess in just step #2 at 2 min. & can’t go the full 2 min in step #3 either, only about 1:30 or 40. Tried with sweetened condensed.milk & heavy whipping cream & both ways came out grainy. Also doesn’t set at the times I was able to go to before boiling over. I had to keep heating it to point of about to boil over several more times & had to addd more butter (2 tbs more – have seen another recipe same as yours but with 4 tbs butter) which I added in the last several heatings. Tried with light brown sugar, subbing some maple syrup, even adding some baking soda at end ( stove recipes have b.s. in it) which I also added in the last few heatings – seemed to need @3 more heats before candy would cool into something firm enough to remove from paper in 1 piece. Was very tasty, just could Get the texture I thought should be, came out like grainy fudge. Used largest plastic bowl I had but was not as big as a large glass or steel mixing bowl, more med. size, was that my problem? I can say I added 1/8 tsp sriracha powder (sans seeds) & 1 tsp Organic ginger powder, which helped off set the extreme sweetness without adding any obvious heat (I don’t like spicy foods.). I was actually surprised that the ginger flavor was barely detectable. I’m not sure anyone would even know I’d added either, my Sister didn’t. I used walnuts once & that was delicious too, tried pistachios but they didn’t have right mouth feel. Another time short on pecans, I added chopped dates, which was delicious, but made candy very dark. They pretty much melted into candy body, next time I’ll try larger chunks & use whole dried dates I chop up myself instead prechopped. I think cashews would work well as a nut substitute & May try dried apricots &/or candied ginger for fun flavor additions. Just wish I could get the texture right. I even checked temperature w/digital thermometer & it never got above 220F, I know stove recipes say to boil until reaches 230F but it boiled over before getting that hot. Any suggestions? Also, why is it the amount of sugar isn’t changed if using heavy cream instead of sweetened condensed milk, as obviously the SCM has a much higher sugar content? It only seems logical that you’d add more with the HWC? Thanks for providing such a fun recipe even if I can’t get it to work. All I can think is I need a bigger bowl? Would that make that much of a difference? Because why did it boil over in step#2 when you don’t even show it reaching the roiling boil point until step #3?

By: Phyllis

Phyllis — Fri, 04 Dec 2020 02:00:42 +0000

I’ve found that roasting pecans in oven few min, just til fragrant makes a Huge difference in the quality of taste of a praline. Huge. Give it a go!

By: Anita

Anita — Mon, 16 Nov 2020 00:57:52 +0000

In reply to Reba. I am at 5500, followed the recipe for a 1200 watt, worked great for me

By: Reba

Reba — Thu, 05 Nov 2020 00:53:29 +0000

In reply to thedomesticrebel. Thanks