Texas Pralines

Texas Pralines


"Chewy Texas pralines we make every year for Christmas! Delicious!"


30 m servings 255 cals
Serving size has been adjusted!

Original recipe yields 56 servings



  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 57 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Line 2 baking sheets with aluminum foil. Coat with nonstick cooking spray.
  2. In a large saucepan over medium heat, combine sugar and corn syrup. Heat to 250 degrees F (120 degrees C). Remove from heat, and stir in butter until melted. Gradually stir in cream. Return to heat. Cook, stirring constantly, until temperature reaches 242 degrees F (116 degrees C). Remove from heat, and stir in vanilla and pecans.
  3. Drop by spoonful onto prepared pans. Cool completely, then wrap with plastic.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 40 Ratings


I've made this several times with PERFECT results every time. Something I have learned over the years making candy...you are wasting your time (and ingredients)making candy when it's humid or r...

These are the best pralines I've tasted. They remind me of the pralines made by Lamme's Candies of Austin, Texas.

This recipe is scrupdillyishus!!! So easy too! Just follow the directions. I rate this five stars plus!!! P.S. don't take the final cooking over 242 degrees, it will get too hard.

Excellent recipe! You'll need an accurate candy thermometer. People who've given this a low rating for not setting up, check your thermometer! The reviewer who said to be careful not to boil hi...

This recipe came out very well for me. It reminds me of a local treat here in Austin, Lammes "Texas Chewie" Praline, except it's a little lighter in color. Also, I used a silicone mat to se...

Very good taste, but DO NOT try to make these in humid weather, they will not get solid.

I'm not sure why, since I double checked the recipe amounts, but the pralines never hardened. I had a tray of soupy pecans on my hands. I salvaged it by spooning the pecans onto graham cracker...

Great recipe. Next time I might try dark corn syrup instead to give them a darker color. They turned out great and tasted even better.

I made this recipe as written. It turned out wonderful. After adding the cream and butter it did not look as if it would mix but as it heated up it mixed well. It took at least 35 minutes to ...