Thursday, December 07, 2006

Pecan Pralines Texas Style

When I was going to college at Texas Tech, my favorite restaurant was a Mexican place called El Chico. In addition to great Chile con Queso, Sour Cream Chicken Enchiladas, and other wonderful items on the menu, they always had a basket of pecan pralines sitting by the cash register. Theirs were the "Texas style" pralines - meaning they were NOT chewy. I was given a recipe for microwave pralines a few years ago, and they come out just like the ones at El Chico.

I'm getting my Blogging By Mail box ready to ship (yes, I'm a litte late, but I'll send it priority), and decided to make a batch and send them to my BBM pal.

Texas Pecan Pralines

1 lb. light brown sugar
1 cup whipping cream
2 Tbsp. butter
2 cups pecan pieces

Combine sugar and cream in large bowl, mixing well. Microwave on HIGH 12 minutes, stirring after 6 minutes. Add butter and pecans. Microwave on HIGH 1 to 2 minutes, or until a few drops form a soft ball in a cup of cold water. Working quickly, drop by large tablespoonfuls onto waxed paper. If necessary, return to microwave for a few minutes to soften the mixture. Do not beat after the soft ball test shows the consistency is correct. Spoon out immediately. Makes approx. 30 pieces.


Anonymous said...

They look good, but they must be sweet! Although that's good for this time of year.

Anonymous said...

Looks good. They look a little sugary.

Anonymous said...

I made these and couldn't get them on the foil fast enough! What a hard mess! I followed the recipe instructions to the letter. I'll probably put the whole kit and kaboodle back in the microwave to see if I can salvage those very expensive pecans!!

Cyndi said...

All I can guess is that there's a difference in the microwave wattage. I've made these dozens of times and they always come out right.