Texas Pralines

Texas Pralines

"Chewy Texas pralines we make every year for Christmas! Delicious!"
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Ingredients

30 m servings 255 cals
Serving size has been adjusted!
Original recipe yields 56 servings

Nutrition

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Line 2 baking sheets with aluminum foil. Coat with nonstick cooking spray.
  2. 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.
  3. Drop by spoonful onto prepared pans. Cool completely, then wrap with plastic.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 39
  1. 44 Ratings

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Most helpful positive review

I've made this several times with PERFECT results every time. Something I have learned over the years making candy...you are wasting your time (and ingredients)making candy when it's humid or r...

Most helpful critical review

I'm not sure why, since I double checked the recipe amounts, but the pralines never hardened. I had a tray of soupy pecans on my hands. I salvaged it by spooning the pecans onto graham cracker...

Most helpful
Most positive
Least positive
Newest

I've made this several times with PERFECT results every time. Something I have learned over the years making candy...you are wasting your time (and ingredients)making candy when it's humid or r...

These are the best pralines I've tasted. They remind me of the pralines made by Lamme's Candies of Austin, Texas.

This recipe is scrupdillyishus!!! So easy too! Just follow the directions. I rate this five stars plus!!! P.S. don't take the final cooking over 242 degrees, it will get too hard.

Excellent recipe! You'll need an accurate candy thermometer. People who've given this a low rating for not setting up, check your thermometer! The reviewer who said to be careful not to boil hi...

This recipe came out very well for me. It reminds me of a local treat here in Austin, Lammes "Texas Chewie" Praline, except it's a little lighter in color. Also, I used a silicone mat to se...

Very good taste, but DO NOT try to make these in humid weather, they will not get solid.

I'm not sure why, since I double checked the recipe amounts, but the pralines never hardened. I had a tray of soupy pecans on my hands. I salvaged it by spooning the pecans onto graham cracker...

Perfect... I have been looking for a chewy recipe for years. Very similar to the one found in Candy Making for Dummies. I spooned them into miniature silicone muffin cups and they came out great...

Great recipe. Next time I might try dark corn syrup instead to give them a darker color. They turned out great and tasted even better.

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