This recipe was barely adapted from Tea Time Magazine.
- These can be made up to 2 days in advance.
- This recipe can easily be doubled!
- Store pralines with sheets of waxed paper or parchment between them in an airtight container.
- If your pralines fail to harden or remain sticky, you may not have heated the mixture to the proper temperature. Scrape them back into the saucepan and melt them down again, bring them to a boil for about 1 - 1 ½ minutes, then re-scoop them onto the baking sheets. (This happened to me the first time but they were easily salvaged!)