Makes 24 Pralines
These are the kind of simple pralines they serve at Loma Linda and other old-fashioned Tex-Mex restaurants.1 cup light brown sugar, firmly packed
Combine the sugars, syrup, butter, and 5 tablespoons water in a saucepan over medium heat. Bring to a boil. Add the pecans and continue cooking until the mixture reaches the soft ball stage (238 degrees F). Remove the pan from the heat and stir vigorously with a wooden spoon until the candy begins to turn opaque. Quickly drop spoonfuls onto aluminum foil and allow to harden. Store the pralines in an airtight tin.
The Tex-Mex Cookbook
A History in Recipes and Photos
by Robb Walsh
Trade Paperback Original
Price: U.S. $17.95 / $25.95 Canada
Reprinted by permission.
This page created September 2004
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