Chewy Texas pralines we make every year for Christmas! Delicious!

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
56
Yield:
56 pralines
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Ingredients

56
Original recipe yields 56 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line 2 baking sheets with aluminum foil. Coat with nonstick cooking spray.

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  • In a large saucepan over medium heat, combine sugar and corn syrup. Heat to 250 degrees F (120 degrees C). Remove from heat, and stir in butter until melted. Gradually stir in cream. Return to heat. Cook, stirring constantly, until temperature reaches 242 degrees F (116 degrees C). Remove from heat, and stir in vanilla and pecans.

  • Drop by spoonful onto prepared pans. Cool completely, then wrap with plastic.

Nutrition Facts

255 calories; protein 1.7g; carbohydrates 18.5g; fat 20.8g; cholesterol 29.1mg; sodium 57.2mg. Full Nutrition
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Reviews (45)

Most helpful positive review

Rating: 5 stars
10/29/2004
I've made this several times with PERFECT results every time. Something I have learned over the years making candy...you are wasting your time (and ingredients)making candy when it's humid or raining...the candy will NOT set up. Also I cook these to 240 because they continue to cook while you are stirring in the nuts. These are perfectly buttery soft and absolutely the right texture for pralines! Thanks for the recipe! Read More
(73)

Most helpful critical review

Rating: 2 stars
10/07/2004
I'm not sure why since I double checked the recipe amounts but the pralines never hardened. I had a tray of soupy pecans on my hands. I salvaged it by spooning the pecans onto graham crackers and drizzling them with chocolate. They tasted great - just not sure why they didn't harden. Read More
(11)
53 Ratings
  • 5 star values: 39
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
10/28/2004
I've made this several times with PERFECT results every time. Something I have learned over the years making candy...you are wasting your time (and ingredients)making candy when it's humid or raining...the candy will NOT set up. Also I cook these to 240 because they continue to cook while you are stirring in the nuts. These are perfectly buttery soft and absolutely the right texture for pralines! Thanks for the recipe! Read More
(73)
Rating: 5 stars
06/17/2004
These are the best pralines I've tasted. They remind me of the pralines made by Lamme's Candies of Austin Texas. Read More
(32)
Rating: 5 stars
11/13/2003
This recipe is scrupdillyishus!!! So easy too! Just follow the directions. I rate this five stars plus!!! P.S. don't take the final cooking over 242 degrees it will get too hard. Read More
(30)
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Rating: 5 stars
09/30/2008
Excellent recipe! You'll need an accurate candy thermometer. People who've given this a low rating for not setting up check your thermometer! The reviewer who said to be careful not to boil higher than 242 is right as they'll get too firm. I've made this recipe dozens of times and these are delicious! It is time consuming but so worth it. You can come very close to Lamme's pralines if you use mostly dark Karo and brown sugar. I wrap them in cellophane and put them in my candy boxes for Christmas gifts---the hard part is keeping my husband and sons from eating them first! Read More
(25)
Rating: 5 stars
06/02/2004
This recipe came out very well for me. It reminds me of a local treat here in Austin Lammes "Texas Chewie" Praline except it's a little lighter in color. Also I used a silicone mat to set the pralines on and it worked great. If you haven't ever worked with sugar before be ready to stir for a while to get it up to temperature - it's not a quick thing - but it's worth it!:) Read More
(20)
Rating: 4 stars
12/12/2003
Very good taste but DO NOT try to make these in humid weather they will not get solid. Read More
(14)
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Rating: 2 stars
10/06/2004
I'm not sure why since I double checked the recipe amounts but the pralines never hardened. I had a tray of soupy pecans on my hands. I salvaged it by spooning the pecans onto graham crackers and drizzling them with chocolate. They tasted great - just not sure why they didn't harden. Read More
(11)
Rating: 5 stars
12/14/2008
Perfect... I have been looking for a chewy recipe for years. Very similar to the one found in Candy Making for Dummies. I spooned them into miniature silicone muffin cups and they came out great. Created more of a thick patty versus spread out. Read More
(9)
Rating: 5 stars
01/05/2005
Great recipe. Next time I might try dark corn syrup instead to give them a darker color. They turned out great and tasted even better. Read More
(9)