There’s only one authentic style of Texas pecan pralines, and this is it.
- Hands On Time: 20 mins
- Total Time: 30 mins
- Servings: 18
- Yield: 18 pralinesJUMP TO RECIPE
It’s rare not to see flan, sopapillas (puffy pillows of fried flour tortillas drizzled with cinnamon and honey), and pecan pralines on Tex-Mex restaurant menus. But there’s only one authentic style of Texas praline.
It must be relatively flat, hard to the touch, and offer both a creamy and crispy sugar texture as it melts away on your palate. If you find someone peddling the chewy kind somewhere, it’s not the authentic Texas thing.
- 3 cups light brown sugar
- 1 cup whipping cream
- 2 cups pecan halves
- 1 tsp. vanilla extract
- Wax paper
- 1/4 cup butter
- 2 Tbsp. corn syrup
- Preheat oven to 350°F. Spread pecan halves onto a baking sheet, and bake for 5 minutes. Remove from oven, stir pecans around baking sheet, and place back into oven for another 5 minutes.EMILY LAURAE/SOUTHERN LIVING
- Bring brown sugar, whipping cream, butter, and corn syrup to a boil in a heavy 4-qt. saucepan over medium heat, stirring constantly. Boil, stirring occasionally, 4 to 6 minutes or until a candy thermometer registers 236°F (soft ball stage). EMILY LAURAE / SOUTHERN LIVINGRemove sugar mixture from heat. Let sugar mixture stand until candy thermometer reaches 150°F (20 to 25 minutes). Stir in pecans and vanilla using a wooden spoon; stir constantly 1 to 2 minutes or just until mixture begins to lose its gloss.EMILY LAURAE / SOUTHERN LIVING
- Quickly drop by heaping tablespoonfuls onto wax paper and let stand until firm (10 to 15 minutes).