Mexican Pralines

These pralines are not the soft shiny kind found in New Orleans.  They are firm and opaque and so delicious.  A perfect ending to a great Fajita dinner.

1-cup sugar

1/2-cup brown sugar

1/2 stick butter

1/2-cup milk

1 Tablespoon corn syrup

1-teaspoon vanilla

2 cups pecan halves

  1. Combine the sugars, butter, milk and corn syrup in a heavy 2 quart saucepan and cook at a low boil for 15 – 20 minutes. Stir constantly.

  1. Cook the mixture until it forms a soft ball when a small amount is dropped into a glass of ice water.

  1. Add the vanilla and stir to combine.

  1. Add the pecans and remove from the heat. Stir to coat the pecans.

  1. Pour the mixture by spoonfuls onto a greased cookie sheet or parchment paper and allow to cool.
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3 Comments

  1. For several years I’ve been searching for a recipe for Mexican Pralines
    that were not soft and shiny and this one sounds like I have found it.
    Can hardly wait to give it a try!

  2. Dear Tina,

    This recipe gave me exactly what I have been searching for.

    It is not only delicious, but easy to do. From my kitchen it
    gets a 5-plus star rating.

    Muchas gracias! – Geneva

  3. Great recipe but the pan needs to be cooled and the mixture stirred rapidly until the shine dulls and the mixture thickens.

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