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You are such an awesome teacher , step by step , explaining WHY you do things. I am so looking forward to making this huge recipe of chewy pralines. They LOOK SO YUMMY, thank you for such wonderful instructions.♥️🌹 I’m sorry you had such an experience with WAXPAPER!🥲

Thank you for sharing a delicious looking tomato soup recipe. I will enjoy having the soup here at my home too. 🍅🍅🍅🍅🍅

Do you call them POLLINGS....???

I can’t wait to try it! I love toffee and I make this the regular way during the holidays. But I would love to try your “soft crunch” version also. And Totally off topic…but your kitchen is Fabulous with all the red decor. So festive at Christmas time, but a look that can totally go all year round.

I made a half batch and they turned out good. They are definitely chewy, like caramel--and loaded with pecans. The recipe is very easy to follow and the results are more than satisfactory. I topped some of them with melted chocolate and called them turtle clusters. They will be added to my Christmas candy-making list again next year. Thanks!

Looks delicious!

Need the recipe

You will Not believe this quick recipe for chewy pralines.1 C Brown sugar 1 C heavy whipping cream .Stir together.put I LARGE bowl because rises a lot.Microwave on high exactly 11 minutes. Remove immediately .Dump 1 C pecans ,2 T butter.Spoon out as quickly as you can onto parchment paper.Small batch. 16 small pieces .try it

How did you resist having a bite at the end of the recipe. I was drooling, not a good look! Thank you for this recipe. Will be making this for Christmas period. ❤

Dear Mrs Gail, thank you so much for sharing this delicious recipe for crunchy butter toffee. I used to have a recipe for this but I lost it, so I'm very glad that I found your channel. I'm Australian and, of course, we celebrate Christmas in the middle of summer, so I make this buttery crunchy toffee and then I break it up into pieces and fold them through a quart of good quality bought vanilla ice cream. Then I spoon it into a large loaf pan or pudding basin lined with plastic wrap and put it in the freezer to keep until I serve it on Christmas day with a Caramel and Brandy Sauce. It's yummy and everyone seems to like it. Your recipe is definitely the best one I've found. Love and gratitude from Amanda Jones in Melbourne. xox ❤️

Hi my friend I really wanted to now how to make pea an but you talk so much that I had to stop because you was talking to much I wish you did have to talk so much

Good BLOOPER !!! Corn Starch

Thank you for this video. I was looking for chewy pralines. I found 3 recipes before this one. Thank you for checking the pecans.

This is similar to my Grandma’s recipe for Snickerdoodles. Most recipes call for vanilla, which detracts from the signature “tang” that makes it a Snickerdoodle. Thanks!

Thank you for sharing Ms. Gail, God bless.😊❤

Love your video! I was looking for a soft chewy praline. I’ve made twice. I have a question. Are they supposed to be tacky after setting? Is there anything I can do to make them not so sticky to the touch. They are yummy and are beautiful. Thank you so much!

I thought the blueberry went on the bottom

My cousin Max made this at Christmas and it was the best i ever ate! So good.

6lbs blue bberty

Yummy

Flash back from the 70s! As kids we lived on this in the summer! We used all instant ingredients for our mix

❤

❤❤❤this recipe

Interesting. The so called Russian tea, known as "tea a la Russe," was a beloved concoction in the South a century ago, featuring black tea, lemon, sugar, and served over ice. While it originated in the Russian empire, over the past century, tea has been primarily enjoyed hot in Russia, often with a lemon wedge and sugar. Nowadays, tea a la Russe has transformed into what's known as American iced tea (or Southern Tea). However, the recipe showcased in the video resembles how tea is often enjoyed in Siberia, using sea buckthorn juice instead of Tang.

THANK YOU! This is the recipe I was looking for (chewy). These turned out perfectly - so delicious!

Thank you! I love your kitchen!

What about brown sugar? Would that work? I wonder what taste difference that would make.

This recipe is da bomb! My wife and I made up a half-batch and we're so sorry that we didn't go all the way! I did toast the pecans a little, but I won't do that next time... it's unnecessary and it adds just the slightest bitterness to an otherwise perfect prAline (long A). Sorry, in Texas we say it that way. Or at least I do. Google says it's prah-leen, like Gail says, but no matter which way you say it, these are dang good!

Just watched your video. Very well done. I'm going to make some toffee for coffee hour at church. Going to do it for Valentine's Day.

Have you ever tried lady fingers instead of crackers?

Hi, Mrs. Gail, thank you so much for sharing your delicious recipe ❤, I absolutely love love toffee, I'm definitely will be making some soon😁

Are the temperatures you cooked the candy to for sea level? If you live above sea level you have to adjust your temperature.

I stirred mine like I normally do when making caramel. The toffee is grainy and not hardening correctly. Still tasted good.

Thank you for this. It was a pleasure watching you go through this with a calm spirit. I just made this exact pie and it came out perfectly. Thank you again, and I hope in Jesus name you have a peaceful day and new year

😊😊

Gail. I LOVE your video. You are a wonderful host.

Adjust this for elevation: For every 1000 feet subtract 2 degrees.

Thank you! It “looks” so easy…I might just try it!

Thank you for the recipe! They look great!

Thank you!❤

Just tried your recipe today and it is wonderful !! These are just the right texture, I am so happy with the result!!

My local candy shop makes this and I would treat myself to some around the holidays but the other day when I went by they raised the price to $56 a pound I’m going to try this and make it myself.

If you melt the butter in the heavy ceam in the microwave or a small saucepan, you won't lose as much heat when adding the butter & cream to your pot so it doesnt take as long to bring back to temp. I cant wait to make these.. i ordered the candy thermometer you use.. mine have all been broken over the years. I love the caramel type pralines... dont really care for the sugared types.. yum! Cant wait! Thanks!!

I tried this recipe. Too chewy. It’s basically caramel with pecans. Not a traditional New Orleans pecan praline.

The key to using waxed paper is putting newspaper under it. The wax doesn’t stick to the newspaper. I do this every year. You can also use aluminum foil, and use it over if you’re making more than one batch

I have to try these

Looks like a great recipe, and I appreciate that you use a thermometer. Quick tip: if you warm your cream before adding, it will reach temperature faster.

I've watched a lot of videos over 3 days & by far this video is the best...The other videos in order to make this you had to stand, don't stop stirring & turn the heat down then repeat then repeat & repeat ..I don't know about anyone else but I'm disabled & i just can't stand & continuely be stirring... I was about to stop looking until i seen "Southern Glance With Gail" & I thought ok this will be my last video I'll watch....Gail I was amazed on how you make it so easy to make & those others were just wasting their energy...ill soon be making this & I'll let you know how it turned out... Thanks a Million.....🤠

I would’ve liked to see them up close and see you touch it and take a bite to see the chew. I’ve never seen a chewy praline. Thank you for the recipe and the tip on the pan. They both look amazing.

Can I just omit the coconut or do I need to lower the applesauce?