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.
And if you’re wondering if they’re always in the corner?
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
- 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)
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.