No joke I've made it 5 times I know u mentioned an updated version but this on works fine ... I did incorporate different nuts Givin a different look but same great taste
Excellent video, one of my absolute favorite candies. I'm so excited to try this recipe. Thank you for listing all the equipment you used. Very much appreciated 💕
These look delicious, and basically easy to make. Are these the kind of chewy that can pull someone’s crowns or fillings out? I’m at the age where I, and most of my friends, have a number of crowns! Thank you for this video. I love the way you explain everything!
howdy frfom texas and im a bigggg fan of these ... and these look promising others ive tried had a different texture. it been awesome if you had pulled the pralines to really drive home the ohh soo ooey goodness !! but thats just me being picky ill diff try this
This is my favorite type of praline and I've been searching for a recipe for years now. So I would like to thank you from the bottom of my heart. 💝💝💝💝💝 Would you mind telling me whether you used light brown or dark brown sugar?
Hi Laura, I just subscribed because of this chewy pecan recipe! I've been looking for this recipe for a long time. TFS, I just wish you would have tasted it for us. They looked and sounded like hard candy...??
Lydia Casares thank you for subscribing. No the candy is not hard at all, they are chewy. I love them, as a matter of fact I just made some yesterday. I hope you try them.
Laura hi. Thanks for this. I wanted to ask why you added the butter and the milk after boiling the sugars Instead of mixing it all together first. Do you ever coat them in dark chocolate to resemble pecan turtles?
Hello Eric. I have no reason why, I have tried it both ways, and I see no difference. I will be posting an updated version of this recipe very soon. Stay tuned. Thank you for watching.
They are a classic candy in Austin made famous by a local family candy company - Lamme's Candies. We used to take them as a taste of Texas gifts when we traveled
I made theses and and they stay running and they stuck to the parchment paper . I allowed it to reach 245 so what did I do wrong? What kind of milk did you use or can you use?
Hello Sandra, I am sorry that happened to you. I used whole milk. When this happens you can return them to a pot and cook the longer. Just needs more heat. That should help.
@@VirtualkitchenwithLaura I watched the other video you did and realized I didn't cook it long enough. I will eat what I made with a spoon. It is delicious
Have you ever tried it with the recipe that doesn't use karo syrup? If so what's the difference in texture? Or are they the same just different recipes
@@VirtualkitchenwithLaura I tried two recipes one without the karo syrup and your recipe and yours was amazing just what I was looking for. Sticking with yours thank you for the recipe love it
@@cropduster001 idk what happens but this recipe right here If you haven't tried it you need to everyone in my family loved it. My mom gave one to my dad she told him I made it he couldn't believe it he thought she bought it lol he kept asking her if I really made it and wanted me to make him more
