📝 About This Recipe
These Pralines represent the soul of Tex-Mex confectionary, blending the French-influenced traditions of New Orleans with the warm, earthy flavors of the Mexican borderlands. Unlike their crumbly Louisiana cousins, these are velvety, fudge-like, and deeply aromatic thanks to the addition of Mexican vanilla and a hint of smoky cinnamon. Each bite offers a perfect balance of buttery sweetness and the distinct, toasted crunch of native Texas pecans.
🥗 Ingredients
The Sugar Base
- 1 1/2 cups Granulated white sugar
- 1 1/2 cups Light brown sugar (packed)
- 1 cup Heavy cream (at room temperature)
Tex-Mex Aromatics
- 6 tablespoons Unsalted butter (cubed, high-quality European style preferred)
- 2 teaspoons Mexican Vanilla Extract (pure extract for authentic flavor)
- 1/2 teaspoon Ground Canela (Mexican Cinnamon) (provides a floral, woody heat)
- 1/4 teaspoon Sea salt (fine grain)
The Crunch
- 2 1/2 cups Texas Pecan halves (lightly toasted)
👨🍳 Instructions
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1
Prepare your workstation by lining two large baking sheets with parchment paper or silicone baking mats. This is a fast-moving recipe once the sugar reaches temperature, so preparation is key.
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2
In a heavy-bottomed 4-quart saucepan or a Dutch oven, combine the granulated sugar, light brown sugar, and heavy cream.
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3
Place the saucepan over medium heat. Stir constantly with a wooden spoon until the sugars have completely dissolved and the mixture begins to simmer.
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4
Clip a candy thermometer to the side of the pan, ensuring the bulb is submerged in the liquid but not touching the bottom of the pot.
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5
Cook the mixture without stirring too vigorously, just occasionally to prevent scorching, until it reaches the 'soft ball' stage, which is exactly 236°F (113°C).
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6
Once the temperature is reached, immediately remove the pan from the heat to stop the cooking process.
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7
Add the cubed butter, Mexican vanilla, ground canela, and salt. Do not stir yet; let the butter melt into the hot sugar for about 1 minute.
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8
Add the toasted pecan halves to the pot.
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9
Using a sturdy wooden spoon, begin beating the mixture vigorously. This incorporates air and begins the crystallization process that gives pralines their unique texture.
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10
Continue beating for about 2-4 minutes. You will notice the mixture transition from a shiny, translucent syrup to a thicker, opaque, and slightly matte fudge-like consistency.
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11
As soon as the mixture thickens and the pecans stay suspended rather than sinking, work quickly to drop heaping tablespoons of the mixture onto the prepared baking sheets.
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12
Allow the pralines to cool completely at room temperature for at least 30 minutes until they are firm to the touch and easily lift off the parchment.
💡 Chef's Tips
Use a heavy-bottomed pot to ensure even heat distribution and prevent the sugar from burning. Always toast your pecans in a 350°F oven for 5-7 minutes before starting; it releases the oils and creates a much deeper flavor. If the mixture hardens in the pot before you finish scooping, add a teaspoon of hot water and stir briefly over low heat to loosen it. Avoid making pralines on a very humid or rainy day, as the sugar absorbs moisture from the air and may not set properly. For a spicy kick, add a tiny pinch of cayenne pepper along with the cinnamon.
🍽️ Serving Suggestions
Serve alongside a steaming cup of Cafe de Olla (Mexican spiced coffee). Crumble a leftover praline over premium vanilla bean ice cream for an instant gourmet sundae. Pair with a glass of aged Anejo Tequila or a smoky Mezcal for a sophisticated dessert course. Package them in cellophane bags with festive ribbons for a traditional Tex-Mex holiday gift. Serve as a 'sweet bite' alongside savory tamales during a festive gathering.