Mexican Pralines

READY IN: 45mins
Recipe by PaulaG

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.

Top Review by mummamills

interesting recipe. I didnt think it would work as the milk seemed to seperate, but in the end it turned out well. I think I might have overbeaten mine a little, as the mixture dried in very wierd shapes, but the taste is great! Too sweet for me, but I made it for the "sweet tooth" in the family, and he liked it. I am going to crush some up and use it as a small tart filling with a chocolate topping, That should make it a little less sweet, and something for ME :)

Ingredients Nutrition

Directions

  1. In a heavy saucepan, mix together the brown sugar, 1/2 cup white sugar, evaporated milk and the Karo syrup.
  2. 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.
  3. Add the butter and pecans, remove from heat and beat with a spoon until mixture holds its shape.
  4. 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.

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