Texas Pralines Recipe - Allrecipes.com
Texas Pralines Recipe
  • READY IN 30 mins

Texas Pralines

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 56 pralines Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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.
Kitchen-Friendly View


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

Reviews More Reviews

Most Helpful Positive Review
Oct 28, 2004

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 raining...the candy will NOT set up. Also, I cook these to 240 because they continue to cook while you are stirring in the nuts. These are perfectly buttery, soft, and absolutely the right texture for pralines! Thanks for the recipe!

Most Helpful Critical Review
Oct 06, 2004

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 crackers and drizzling them with chocolate. They tasted great - just not sure why they didn't harden.


40 Ratings

Jun 17, 2004

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

Nov 13, 2003

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.

Sep 30, 2008

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 higher than 242 is right as they'll get too firm. I've made this recipe dozens of times and these are delicious! It is time consuming but so worth it. You can come very close to Lamme's pralines if you use mostly dark Karo and brown sugar. I wrap them in cellophane and put them in my candy boxes for Christmas gifts---the hard part is keeping my husband and sons from eating them first!

Jun 02, 2004

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 set the pralines on and it worked great. If you haven't ever worked with sugar before, be ready to stir for a while to get it up to temperature - it's not a quick thing - but it's worth it! :)

Dec 12, 2003

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

Jan 05, 2005

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

* Percent Daily Values are based on a 2,000 calorie diet.

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