Texas Chews Recipes

CHARLESTON CHEWIES

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-inch square baking dish.
• Melt the butter in a small saucepan. Turn off the heat and let cool slightly, then add the brown sugar, almond and vanilla extract and stir until smooth. Stir in the egg.
• Whisk together the flour and baking powder in a small bowl, then fold the mixture into the brown sugar mixture. Fold in the pecans. Pour the batter into the prepared baking dish and bake until set around the edges but still loose in the center, about 20 minutes. Let cool completely, then sift confectioners' sugar on top. Cut into 16 squares.

TEXAS CHEWY PRALINES

Steps:

• Line 2 baking sheets with aluminum foil.
• Coat with nonstick cooking spray.
• (I have found that using Release aluminum foil works better).
• In a large saucepan over medium heat, combine sugars 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 each piece individually with plastic.

TEXAS CHEWY PRALINES

Steps:

• Put all ingredients except pecans and vanilla in a 3 quart saucepan and cook 20 minutes after boiling starts -- stirring occasionally.
• Add pecans and vanilla
• Remove from heat and stir well.
• Drop by spoonfuls on wax paper.
• Sets up quickly -- work fast.
• ***.
• note for the evaporated milk: Pour into a measuring cup and add enough water to equal 1 cup of liquid.

TEXAS PRALINES

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.

TEXAS PECAN PRALINES

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.

PECAN CHEWIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan, or for thinner bars, use a 10x15 inch jellyroll pan.
• Melt butter in a saucepan over medium heat. Stir in brown sugar until smooth. Remove from heat and let cool slightly.
• Stir the eggs and vanilla into the brown sugar and butter. Mix in the chopped pecans, and then the flour. Spread evenly in the prepared pan.
• Bake for 25 minutes in the preheated oven, or until golden brown. Allow to cool before cutting into bars.