CHOCOLATE PRALINES, MEXICAN STYLE
These are the kind of pralines that you find at the checkout in Mexican restaurants. They are creamy instead of chewy like those in New Orleans, and the secret ingredient to make these creamy dreamy pralines...marshmallows! These are surprisingly easy to make and even quicker to disappear!
Provided by mintconditionherbfarm
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 36
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper.
- Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
- Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.
Nutrition Facts : Calories 100.3 calories, Carbohydrate 14.6 g, Cholesterol 1.6 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 7.9 mg, Sugar 12.8 g
MEXICAN PRALINES
A dessert candy that is ready to eat in 10 minutes. EXTREMELY DECADENT..! Only for the very sweet tooth. Very finicky recipe, timing is everything A candy thermometer is very handy. Otherwise, test for soft ball stage by dropping one drop into cool water, if it balls up you are ready.
Provided by Love.to.cook
Categories Candy
Time 11m
Yield 24 Pralines
Number Of Ingredients 6
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.
Nutrition Facts : Calories 130.3, Fat 6.4, SaturatedFat 0.8, Cholesterol 1.3, Sodium 7.1, Carbohydrate 19, Fiber 0.8, Sugar 17.7, Protein 0.8
MEXICAN PRALINES
A Christmas time specialty of the Simpson family in the Mesilla Valley. This recipe is from A Bite of History--Recipes and Tales for the Mesilla Valley Compiled by Sunny Conly. This recipe is a little different from most. The cook time is a guesstimate. I will try to remember to time it at Christmas.
Provided by PaulaG
Categories < 60 Mins
Time 45m
Yield 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 330.9, Fat 17.5, SaturatedFat 3.9, Cholesterol 13.7, Sodium 50, Carbohydrate 44, Fiber 1.7, Sugar 36.7, Protein 3.1
CREAMY PECAN PRALINES
Steps:
- Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
- Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.
TEXAS PECAN PRALINES
My pecan praline recipe is special to me for I received it from my mother, who was an excellent cook! I also am a Texas Aggie Mom and I use pecans from a South Texas Aggie grower that our Aggie Mom's club has purchased from for many years. The quality is outstanding and far better than you will find in any grocery store. -Carol Jones, Blue Ridge, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2-1/4 pounds.
Number Of Ingredients 10
Steps:
- Line 3 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 until completely set, about 1 hour. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 139 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 30mg sodium, Carbohydrate 17g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
TEXAS PRALINES
Chewy Texas pralines we make every year for Christmas! Delicious!
Provided by Wendi661
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 30m
Yield 56
Number Of Ingredients 7
Steps:
- Line 2 baking sheets with aluminum foil. Coat with nonstick cooking spray.
- 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.
- Drop by spoonful onto prepared pans. Cool completely, then wrap with plastic.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 18.5 g, Cholesterol 29.1 mg, Fat 20.8 g, Fiber 1.5 g, Protein 1.7 g, SaturatedFat 7.1 g, Sodium 57.2 mg, Sugar 10.9 g
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