Best Mexican Praline Cookies Recipes

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MEXICAN PRALINES



Mexican Pralines image

A Christmas time specialty of the Simpson family in the Mesilla Valley. This recipe is from A Bite of History--Recipes and Tales for the Mesilla Valley Compiled by Sunny Conly. This recipe is a little different from most. The cook time is a guesstimate. I will try to remember to time it at Christmas.

Provided by PaulaG

Categories     < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 6

1 cup brown sugar
1 cup white sugar, divided
1 cup evaporated milk
1/4 cup Karo syrup, white or 1/4 cup Karo syrup, dark
3 tablespoons butter
2 cups pecans, chopped in large pieces

Steps:

  • In a heavy saucepan, mix together the brown sugar, 1/2 cup white sugar, evaporated milk and the Karo syrup.
  • Bring to a rolling boil, slowly stir in remaining 1/2 cup of white sugar while keeping the mixture boiling; cook to soft ball stage.
  • Add the butter and pecans, remove from heat and beat with a spoon until mixture holds its shape.
  • Pour onto waxed paper in 2 to 3 inch rounds, allow to cool completely, wrap individual pralines in plastic wrap and store in a cool dry place until eaten.

Nutrition Facts : Calories 330.9, Fat 17.5, SaturatedFat 3.9, Cholesterol 13.7, Sodium 50, Carbohydrate 44, Fiber 1.7, Sugar 36.7, Protein 3.1

PECAN PRALINE COOKIES



Pecan Praline Cookies image

Simple, but out of this world!

Provided by EVANSDL

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 20m

Yield 35

Number Of Ingredients 5

35 graham crackers
1 cup packed brown sugar
1 cup butter
¼ teaspoon cream of tartar
1 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F (170 degrees C).
  • Place crackers on 10x15-inch sheet cake pan, covering bottom.
  • Bring sugar, butter, and cream of tartar to a boil in a saucepan. Add nuts; pour mixture oven the top of the crackers.
  • Bake in preheated oven for 10 minutes. Cool for a few minutes in the pan; remove from pan while still warm.

Nutrition Facts : Calories 151.2 calories, Carbohydrate 17.4 g, Cholesterol 13.9 mg, Fat 8.9 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 123.8 mg, Sugar 10.6 g

MEXICAN PRALINES



MEXICAN PRALINES image

My family loves pralines, especially the kind like you find at the cashier station in Mexican restaurants.

Provided by Rose Dailey

Categories     Candies

Number Of Ingredients 6

2 c light brown sugar, packed
1 c butter, softened
1/4 c half & half -or- whole milk
2 1/2 c powdered sugar
2 tsp pure vanilla extract
1 1/2 c pecans, chopped

Steps:

  • 1. Line cookie sheets with wax paper or parchment paper. Spray lightly with Pam cooking spray.
  • 2. In large saucepan, bring brown sugar, butter and Half & Half [or milk] to boil. Cook at low boil, and stir for 1 minute. Remove from heat.
  • 3. Whisk in powdered sugar and vanilla until smooth. Stir in pecans. Drop by tablespoonfuls onto greased paper. Let cool. Makes about 30.

BUTTER PECAN COOKIES



Butter Pecan Cookies image

When my daughter was a teen, these butter pecan cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!-Martha Thefield, Cedartown, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 7

1-3/4 cups chopped pecans
1 tablespoon plus 1 cup butter, softened, divided
1 cup packed brown sugar
1 large egg, room temperature, separated
1 teaspoon vanilla extract
2 cups self-rising flour
1 cup pecan halves

Steps:

  • Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 208mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

MEXICAN PRALINES



Mexican Pralines image

A dessert candy that is ready to eat in 10 minutes. EXTREMELY DECADENT..! Only for the very sweet tooth. Very finicky recipe, timing is everything A candy thermometer is very handy. Otherwise, test for soft ball stage by dropping one drop into cool water, if it balls up you are ready.

Provided by Love.to.cook

Categories     Candy

Time 11m

Yield 24 Pralines

Number Of Ingredients 6

1 cup brown sugar, firmly packed
1 cup granulated sugar
1 tablespoon corn syrup
1 tablespoon butter or 1 tablespoon margarine
5 tablespoons water
2 cups whole pecans

Steps:

  • In a two-quart saucepan combine both sugars,the corn syrup,butter or margarine and water.
  • Bring to a boil.
  • Add the nuts and continue to cook over medium heat until candy reaches soft ball stage or 238 degrees Farenheit.
  • Remove from heat and stir rapidly until mixture begins to lose it's gloss.
  • Quickly drop candy from a teaspoon on to waxed paper and allow to harden.

Nutrition Facts : Calories 130.3, Fat 6.4, SaturatedFat 0.8, Cholesterol 1.3, Sodium 7.1, Carbohydrate 19, Fiber 0.8, Sugar 17.7, Protein 0.8

CHOCOLATE PRALINES, MEXICAN STYLE



Chocolate Pralines, Mexican Style image

These are the kind of pralines that you find at the checkout in Mexican restaurants. They are creamy instead of chewy like those in New Orleans, and the secret ingredient to make these creamy dreamy pralines...marshmallows! These are surprisingly easy to make and even quicker to disappear!

Provided by mintconditionherbfarm

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 36

Number Of Ingredients 9

1 ½ cups white sugar
½ cup packed light brown sugar
½ cup evaporated whole milk
3 tablespoons light corn syrup
1 tablespoon unsweetened cocoa powder
4 large marshmallows
½ teaspoon vanilla extract
2 teaspoons butter
2 cups chopped pecans

Steps:

  • Line a baking sheet with parchment paper.
  • Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
  • Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
  • Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 14.6 g, Cholesterol 1.6 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 7.9 mg, Sugar 12.8 g

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