It’s rare not to see flan, sopapillas (puffy pillows of friend flour tortillas drizzled with cinnamon and honey), and pecan pralines on Tex-Mex restaurant menus. 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 melt away on your palate. If you find someone peddling the chewy kind somewhere, it’s not the authentic Texas thing.
Absolutely love these pralines. Give them away as presents and every one gives me excellent feedback. They can’t wait for Christmas or their birthday to come around because they know they are getting some. I add about 2 T more cream and like another reviewer I keep extra pecans on hand to mix in at the end as I always have more praline that needs pecans. This is probably my favorite candy/cookie of all time and so easy to make.
Read MoreSnarky review from 12/8, not withstanding, I found this recipe easy to follow & appreciated the time approximates along with the temperatures. The pralines are delicious. I’ve given them as neighbor gifts for the holidays. One note, if you double the recipe, use a much larger pot & and double plus an extra cup of toasted pecans. I reserve a half cup to a cup of toasted pecans to add towards the end of scooping so my last few pralines don’t get cheated by my over serving pecans in my first few. ;)
Read MoreIt's hard to trust a recipe when the first few sentences have not been edited. Has our society decided that being elementary school spell check educated adequate? And you want us to believe a recipe?
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