Texas Farmers Market Leaderboard January 2021

Pecan Pralines


Courtesy of John Galindo

Serving a small scoop of sherbet or a pecan praline at the end of a meal is an old tradition at Tex-Mex restaurants in Austin. I was taught how to make these by my grandmother; the sound of the hard tapping of a spoon on a counter was a clear sign of what was being made, if the aroma didn’t get to us first. This all comes together very quickly, but BE CAREFUL as this mixture, when hot, is like napalm, and unforgiving. We didn’t use candy thermometers when Grandmother made them—it was a sight, smell and hearing technique—although I do recommend using one, preferably an infrared thermometer.

Super easy

Pecan Pralines


For 1 Dozen(s)


  • 1 1/2 cups sugar
  • 1/2 cups brown sugar
  • 1/2 cups milk
  • 1 1/2 cups toasted pecan halves
  • 2 tablespoons butter
  • 1 teaspoons vanilla extract
  • 1 dashes salt

Pecan Pralines Directions

  1. Grease a cleaned countertop or cookie sheet. 
  2. In a large saucepan over medium-high heat, combine the sugar, brown sugar and milk. Bring to a boil and add the pecans, butter, vanilla and salt. Heat to 245°. Quickly and carefully drop small spoonfuls onto the prepared area and let cool completely.

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