Mexican Pecan Candy Recipe 375

TEEDEE'S PECAN CANDY

Steps:

• Grease a 9x13-inch pan with 2 teaspoons butter.
• Combine evaporated milk with sugar in a heavy, large stockpot and place over medium heat. Stir constantly and bring to a boil. Cook the syrup, stirring often, until a candy thermometer reads 235 degrees F (110 degrees C) or a small spoonful of syrup dropped into a glass of cold water forms a soft ball, 5 to 8 minutes.
• Stir pecans and butter into the syrup and continue to cook until solid crystals of candy begin to form on the side of the pot, about 30 minutes. Remove from heat and stir vanilla and almond extracts into candy.
• Pour candy into prepared dish and let cool for 10 minutes before cutting into squares.

MEXICAN PECAN CANDY RECIPE - (3.7/5)

Steps:

• Combine sugar, milk and baking soda in a saucepan and cook to soft ball stage. Remove from the heat and add butter, vanilla and nuts. Beat until creamy. Drop to form patties on waxed paper over which salt has been sprinkled. Use large saucepan - will turn golden brown as it cooks.

MEXICAN PRALINES

Steps:

• In a heavy saucepan, mix together the brown sugar, 1/2 cup white sugar, evaporated milk and the Karo syrup.
• Bring to a rolling boil, slowly stir in remaining 1/2 cup of white sugar while keeping the mixture boiling; cook to soft ball stage.
• Add the butter and pecans, remove from heat and beat with a spoon until mixture holds its shape.
• Pour onto waxed paper in 2 to 3 inch rounds, allow to cool completely, wrap individual pralines in plastic wrap and store in a cool dry place until eaten.

MEXICAN PECAN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mash together the flour, butter, pecans, and 1/4 cup of confectioners' sugar in a bowl until the mixture is thoroughly combined and forms a soft dough. Pinch off about 2 teaspoons of dough per cookie, and roll into 3/4-inch balls. Place the balls on ungreased cookie sheets.
• Bake in the preheated oven until the bottoms of the cookies are lightly golden brown but the tops are still pale, 8 to 12 minutes.
• Let the cookies cool completely, then roll in remaining confectioners' sugar.

PECAN CANDY

Steps:

• 1. Oil a baking sheet very well with vegetable oil to prevent candy from sticking. Put all of the ingredients in a medium heavy-bottomed saucepan and bring to a boil over medium-high heat. The candy will foam and bubble vigorously, so watch carefully to prevent boil-over. Adjust the heat as needed. Cook, stirring frequently, until thick enough to hold its shape when dropped by a spoon onto the baking sheet, about 12 to 15 minutes (245° on a candy thermometer). 2. Drop by tablespoons about 2 inches apart. The candies will be free-formed. Let sit in a cool dry place at least 6 hours or overnight. When no longer sticky, remove from the pan with a wide thin spatula. To store, wrap in wax paper and put in a covered container. The candy keeps well for 3 to 4 weeks, but is better eaten in a day or two.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MEXICAN PRALINES

Steps:

• In a two-quart saucepan combine both sugars,the corn syrup,butter or margarine and water.
• Bring to a boil.
• Add the nuts and continue to cook over medium heat until candy reaches soft ball stage or 238 degrees Farenheit.
• Remove from heat and stir rapidly until mixture begins to lose it's gloss.
• Quickly drop candy from a teaspoon on to waxed paper and allow to harden.