Texas Pecan Pralines Recipe
Texas Pecan Pralines Recipe photo by Taste of Home
Publisher Photo
MAKES:
45 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min. + chilling
MAKES:
45 servings
TOTAL TIME:
Prep: 30 min. Cook: 30 min. + chilling

Ingredients

  • 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

Directions

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

  • 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
  1. Line three baking sheets with foil and grease the foil with 1 teaspoon butter each; set aside.
  2. 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.
  3. 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.
  4. 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

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