My 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
Featured In: A Round-Up of 50 Famous Texas Foods
VERIFIED BY Taste of Home Test Kitchen
- 3 teaspoons butter
- 1/2 cup butter, cubed
- 2 cups sugar
- 1 cup packed brown sugar
- 1 cup half-and-half cream
- 1/2 cup sweetened condensed milk
- 1 tablespoon light corn syrup
- Dash salt
- 3 cups pecan halves
- 1/2 teaspoon vanilla extract
- Line three 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 1 hour or until completely set. Store in an airtight container in the refrigerator. Yield: about 2-1/4 pounds.
Originally published as Texas Pecan Pralines in Country Woman Christmas Annual 2013