Can you tell my sweet tooth has gotten the best of me lately? I decided to make pralines last night because I had seen a picture of them on pinterest which made my mouth water. I used Martha's recipe, which I heard was pretty fool proof. I switched out the light cream for half and half and was nervous at first that they wouldn't work because the mixture got huge and bubbly in the beginning, but they ended up great. The one thing I did differently was to toast my pecans first (about 10 minutes at 325 in my toaster oven). They were so yummy. Pralines should be stored in a moisture tight container (zip lock bags or tupperware) so that they don't dry out.
Here is her recipe: