Texas Pecan Pralines

This is a recipe you will want to make often, these pralines will melt in your mouth. (there is another recipe for the creamy, chewy kind that I will post later) The secret to making wonderful pralines is to toast the pecans first. I always toast pecans that are going into any candy recipe. This was my Grandmother Montgomery’s favorite candy to cook~

                        PECAN   PRALINES
1-Cup Sugar
½ Cup Brown Sugar
½ Cup Water
2 Tablespoons Light Karo
1 Tablespoon Vinegar
Pinch of Salt
1 Tablespoon Butter
3 to 4 Cups toasted pecans
(toast pecans in  microwave for about 2 or 2 1/2 minutes
two cups at a time. Stir every 30 seconds so they
don’t overcook.) Generiously butter a cookie sheet.
Combine the sugars, water, Karo, salt, and vinegar. Stir to mix well.  Wipe
down the sides of the pan with moist paper towel to prevent sugar crystals
from forming.  Cook to 234 degrees on candy thermometer.
Remove from stove, add butter and nuts and beat until the mixture starts
to thicken and loose its shine. Quickly drop from spoon to the buttered cookie sheet, using
a second spoon to scrape it off. If it should get too thick and sugary, just add a
few drops of water and beat. Cool, and wrap in wax paper, store for any length of time.
As with any candy, don’t double recipe and cook in a very heavy pan.
Makes about 20 pralines.

Texas Creamy Pecan Pralines

Delicious chewy pecan pralines

this candy is not hard to make, it just takes a little while, Texans know how to make good candy. I have run this blog before and it has been one of the most popular so I am putting it up again. It is worth it~



This is the recipe for the soft, creamy, chewy pecan pralines. It takes a little longer to make then than the sugary ones. I like all kinds of pralines so these are are worth it. You need a candy thermometer if you are going to have success every time. Wal Mart has them and they are not expensive. This is another one of Grandmother Montgomery’s candy recipes, she made a date loaf candy that was wonderful and something she called ‘fork candy’. She made  pot of clear syrupy candy and poured it over pecans in a platter. Then the kids each got a fork to scoop it up and enjoy. Candy making isn’t just for Christmas time, you can make it all year and it might be even better when there aren’t so many sweets at once. Try this one, you will love it~

Texas Creamy Pecan Pralines
1 cup sugar
1 cup white Karo syrup
pinch of salt
1/4 cup butter (half a stick)
1 cup  milk
2 cups toasted pecan halves
1/2 tsp. vanilla
In heavy saucepan, mix sugar, Karo, and salt,
 cook and stir over medium heat until temperature
reaches 245 degrees on candy thermometer.
Add milk, butter and pecans slowly so candy keeps boiling,
continuing to stir. When the temperature again reaches 245
degrees, remove from heat, stir in vanilla. Let stand until candy stops
bubbling. Drop by spoonfuls onto well buttered cookie sheet.
Cool completely, then put in refrigerator for an hour or so, this
way the candy will be easy to pop off the cookie sheet, wrap
each piece in plastic warp and store in cool dry place.
(butter the cookie sheet before you start, also toast the pecan by putting in the microwave on a paper plate, one cup at a time for one minute for each cup. All candy tastes best if the pecans are toasted~