Best Mexican Pralines Recipes
CHOCOLATE PRALINES, MEXICAN STYLE
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
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
MEXICAN PRALINES
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
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
MEXICAN PRALINES
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
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.
MEXICAN PRALINES
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
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
"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 @MakeItYours
Number Of Ingredients 9
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.
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