Mexican Pralines Recipes

Steps:

• 1. Line cookie sheets with wax paper or parchment paper. Spray lightly with Pam cooking spray.
• 2. In large saucepan, bring brown sugar, butter and Half & Half [or milk] to boil. Cook at low boil, and stir for 1 minute. Remove from heat.
• 3. Whisk in powdered sugar and vanilla until smooth. Stir in pecans. Drop by tablespoonfuls onto greased paper. Let cool. Makes about 30.

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.

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.

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.

Steps:

• Grease Cookie Sheet with Butter. Place crackers flat on the cokkie sheet.
• Heat Butter and Brown Sugar 2 to 21/2 min. while stirring constantly, Then add pecans.
• Pour aver crackers and spread gentky covering all crackers. And Bake 10 min. @ 350. Let cool and Break into Servings.
• TIP: YOU CAN ALSO BREAK COOKIES BEFORE PLACING IN PAN. I BREAK THEM IN HALVES.

Steps:

• Line 15x10-inch pan with sides with waxed paper. In heavy 3-quart saucepan, stir together granulated sugar, brown sugar, butter, milk and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil 7 to 8 minutes, stirring constantly, to 234°F on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a ball that flattens when removed from water.
• Remove from heat; vigorously stir in pecans. Spoon mixture into pan, spreading in even layer. Let stand 20 minutes or until firm. Break into pieces. Store in airtight container at room temperature up to 1 week.