You can whip up a restaurant-quality Texas staple to satisfy your sweet tooth with this easy recipe for pecan pralines. This iconic treat is rooted in both the history of French settlement in Louisiana and Tex-Mex culinary tradition.
Recipe courtesy of Molina's Catina
You have to work quickly, because the candy will begin to harden and develop a crystalized texture almost immediately. This is a harder, crisper praline.
- 7 fluid ounces of milk
- 1 3/4 Cup granulated sugar
- 3/4 Teaspoons vanilla extract
- 1/2 Cup chopped pecans
- pinch of cinnamon
Line cookie sheets with Silpat or wax paper. Place milk, sugar and vanilla in a heavy-duty saucepan and stir to combine. Place over medium heat and continue to stir mixture until it begins to boil. Immediately stop stirring and reduce heat to medium-low. Mixture will bubble quickly, but if it bubbles too high in the saucepan, reduce the heat a little. Allow mixture to cook for 20-25 minutes or until it is a medium caramel color. Candy thermometer should register within a couple of degrees of 240. You can also test candy by scooping a little in a spoon and dropping it carefully into a glass of water. If it hardens, it is ready.
Remove saucepan from heat. Add pecans and cinnamon and stir until candy begins to thicken. Scoop candy using a teaspoon or iced teaspoon and pour onto lined cookie sheet. Work quickly as the pralines will set quickly. Allow pralines to cool completely.