Butterscotch Pralines
I talk about pralines a lot around these parts. I make cakes with them. I set them on top of cookies. I package them as neighborhood Christmas gifts (shame, shame that I don’t have photographs to share of that). But what I haven’t talked about, however, are my grandmother’s Butterscotch Pralines that she whips out each holiday season.
The recipe for these Butterscotch Pralines is also in my book, The Traveling Apron Cookbook along with the story about how growing up, there were ALWAYS pralines (several types), spiced pecans, candied pecans and chocolate covered something or other on the crystal platter in the corner of my grandmother’s kitchen for Thanksgiving and Christmas celebrations.
Always.
And if you’re wondering if they’re always in the corner?
They are.
Always in the corner.
And in case you didn’t hear the big news, The Traveling Apron Cookbook is available for purchase.
If you want your cookbook signed, now is your chance!
Available here: The Traveling Apron Cookbook
Butterscotch Pralines
Rich and indulgent, Butterscotch Pralines are an easy dessert, perfect for holiday gift-giving or served on a treat table.
Ingredients
- 1 package butterscotch pudding mix (not instant)
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup evaporated milk
- 1 tablespoon butter
- 1 1/2 cup pecans (or more if desired)
Instructions
Mix sugar, pudding, milk and butter in a medium saucepan. Cook until sugar is dissolved and mixture boils. About 3-5 minutes. Cook gently, stirring until soft-ball stage (234 degrees on a candy thermometer). Remove from heat and add nuts. Beat until thickened. Drop by spoonfuls onto wax paper. Don’t worry if pralines seem soft; they will firm if left out overnight.
These pralines look ready for a tea party! Each praline is so perfectly round. Did you do something besides plop down a spoonful on wax paper? Could you tell me how you store these and how long they stay fresh? Thanks!
Good eye!!!! Yes, I totally cheat. I plop them down in oversized circles, then right before they’re completely set, I use a round cookie cutter to whack off the clumpy ends. Press, pull straight up. I eat mine quickly so storing them in airtight containers works and they disappear like magic. When I give them as gifts, I layer them in parchment paper and also use a container with a sealable top. Aunt Sally’s (praline shop in New Orleans) says to eat theirs within 3 weeks. No way mine stick around that long. If I was wanting them to last more than 2 weeks though, I think I’d wrap them individually in saran wrap. Sorry for the lengthy reply!!!
we had a bumper crop of pecans here this year. so i had to make these for thanksgiving. this is a great recipe! my mmil used to make these but i had lost her instructions. soooo good!
I’m so glad you enjoyed these pralines!
My mother-in-law used to make butterscotch pralines but I lost the recipe. Since there are 2 sizes of mix, what size pudding mix do you use?
Oh Aimee!!!! Thank you SO much! This is the same recipe my grandmother and mother used and I can not find the little 3×5 card any longer… I was in tears!!! And then… I found you. Many thanks. I can’t get through the holidays without making and sharing these yummy treats!
This makes me so very happy and even more so because it is MY grandmother’s recipe. I hope they make your holidays so very special!
I was given this recipe 50 years ago in a junior high school Home-Ec class. I am glad to find it again after so many years. I’ve made these pralines before, and they were wonderful. I’ve just checked my pantry for ingredients, and will be able to make them again tomorrow. I am grateful for your time making Southern recipes available.