TEXAS CHEWY PRALINES
Make and share this Texas Chewy Pralines recipe from Food.com.
Provided by Chris70
Categories Lunch/Snacks
Time 1h
Yield 56 serving(s)
Number Of Ingredients 8
Steps:
- Line 2 baking sheets with aluminum foil.
- Coat with nonstick cooking spray.
- (I have found that using Release aluminum foil works better).
- In a large saucepan over medium heat, combine sugars and corn syrup.
- Heat to 250 degrees F (120 degrees C).
- Remove from heat, and stir in butter until melted.
- Gradually stir in cream.
- Return to heat.
- Cook, stirring constantly, until temperature reaches 242 degrees F (116 degrees C).
- Remove from heat, and stir in vanilla and pecans.
- Drop by spoonful onto prepared pans.
- Cool completely, then wrap each piece individually with plastic.
TEXAS PECAN PRALINES
My pecan praline recipe is special to me for I received it from my mother, who was an excellent cook! I also am a Texas Aggie Mom and I use pecans from a South Texas Aggie grower that our Aggie Mom's club has purchased from for many years. The quality is outstanding and far better than you will find in any grocery store. -Carol Jones, Blue Ridge, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2-1/4 pounds.
Number Of Ingredients 10
Steps:
- Line 3 baking sheets with foil and grease the foil with 1 teaspoon butter each; set aside., In a large heavy saucepan over medium heat, melt cubed butter. Stir in sugars, cream, milk, corn syrup and salt; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes., Remove from heat; stir in pecans and vanilla. Cool, without stirring, to 170°, about 20 minutes. Stir with a wooden spoon until mixture just begins to thicken but is still glossy, about 2 minutes., Quickly drop by rounded tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Refrigerate until completely set, about 1 hour. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 139 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 30mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
TEXAS PECAN PRALINES
Make and share this Texas Pecan Pralines recipe from Food.com.
Provided by KathyP53
Categories Candy
Time 45m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Line 2 large sheet pans with wax paper. Butter paper with 1 tablespoons butter, and set aside.
- Combine sugar, milk, and soda in a medium sauce pan and cookk over medium heat, stirring constantly, until mixture reaches 240 degrees on a candy thermometer, 18-20 minutes.
- Remove pot from heat, add 1 tablespoons butter and vanilla, and stir quickly until completely incorporated and creamy, about 20 seconds. Add pecan halves and stir well to coat.
- Workly quickly, before mixture sets, drop generous spoonfuls of mixture on prepared pans to form discs about 2" wide. Let candy harden and cool completely, about 2 hours.
- Carefully peel pralines from wax paper. Serve at once, or store pralines in airtight container at room temperature for 2-3 days.
Nutrition Facts : Calories 117.1, Fat 5.2, SaturatedFat 0.9, Cholesterol 2.3, Sodium 33.4, Carbohydrate 17.9, Fiber 0.6, Sugar 16.9, Protein 0.8
TEXAS PRALINES
Chewy Texas pralines we make every year for Christmas! Delicious!
Provided by Wendi661
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 30m
Yield 56
Number Of Ingredients 7
Steps:
- Line 2 baking sheets with aluminum foil. Coat with nonstick cooking spray.
- In a large saucepan over medium heat, combine sugar and corn syrup. Heat to 250 degrees F (120 degrees C). Remove from heat, and stir in butter until melted. Gradually stir in cream. Return to heat. Cook, stirring constantly, until temperature reaches 242 degrees F (116 degrees C). Remove from heat, and stir in vanilla and pecans.
- Drop by spoonful onto prepared pans. Cool completely, then wrap with plastic.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 18.5 g, Cholesterol 29.1 mg, Fat 20.8 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 7.1 g, Sodium 57.2 mg, Sugar 10.9 g
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