Waller - Texas Jacks Famous Pralines Secret Recipe Book

The great thing about these praline recipes is you can change them around anyway you want. You can change out the pecans with whatever tickles your fancy. There are pine nuts, cashews, peanuts, hazelnuts, and many more. Same holds true with the flavoring. I encourage you to play around with it and try new things. If you are not a big fan of spice rum, then try out something different like "Wild Turkey American Honey" or "Kahlua" or even "Bailey's Irish Cream Whiskey" to try out some different flavors.

Remember there is no such thing as making a mistake in making pralines, only lessons learn. Well, I heard of one fellow using bacon and maple syrup in his pralines, sounds good doesn't it? So, don't be afraid to try out some new ideas.

Here are a few tips that should make your experience pleasant while making pralines. There are a few things you will need and without these, you are going to have a hard time being successful. Go, go on and read these tips, I say that it can't hurt.

The first thing you need is patience. Yep, you got to have some patience. Seems funny since the art of making pralines is being able to work fast once the mixture is ready to pour. So, if you run into a problem, just remember to have patience and learn from it and move on.

The second thing you need that is a "must have" is a Candy Thermometer. Without a candy thermometer, you might as well cook in the dark. I know some great chefs out there and no matter how good they are, they all use a candy thermometer in recipes that call for one. I betcha that even Richard Feynman, the Nobel Prize Winning Physicist would tell you the same thing, "Use it!" when it comes to a candy thermometer. Matter of fact, here is a photo of Richard telling you to use the candy thermometer, see?

The third thing you need is the right equipment. You need a good heavy saucepan, a two or three quart heavy saucepan is a good size. You want to have it deep enough to keep everything in the pot and not all over you and the stove. Trust me, this making praline business involves some hot temperatures so keeping in the pot is important. Here is a photo of the three quart heavy saucepan I use.

In addition to a heavy saucepan, you'll need a big spoon for stirring. Get you a heavy duty metal or wooden spoon. Do not use a plastic spoon as it will become too soft with the temps that you'll be using. The best would be a wooden spoon as there is no heat transfer. I use a metal spoon with a rubber grip and like it just fine. It also serves as the right size for dropping the mixture into round pralines.

Along with an quality spoon for stirring get you a really good rubber spatula for helping in getting the mixture out of the pot if you are pouring your praline mixture into a slab. With a rubber spatula, you'll be able to control and help flow the mixture into a nice and even slab.

Another important thing to consider is using parchment paper, forget all about wax paper, when it comes to Texas Jack's Famous Pralines, parchment paper is the only way to go. Heck, Texas Jack uses nothing but parchment paper.

And lastly, when embarking on the journey of making pralines, have all of your ingredients ready to go. Once you get started, you are not going to have time running around the kitchen looking for that bottle of vanilla extract or measuring out the pecans. It's just too easy to have everything ready to go before you get started, so just do it.

Now, here are Two Most Important Tips that will make your experience a better one. Tip number one- When you are pouring out the mixture and want the end results to look like Gordon Ramsay made them himself, here is the trick. I use a pan made by Wilton. It is called the "Wilton Whoopie Pie Pan" and will hold 12 pralines, the openings are about 3 inches and make for the right size and the best part is, one of the recipes will fill up the pan, thus making 12 perfect pralines. You can get these at "Michaels" or any other nice shop that carries baking products, or just pick one up online. Now, I don't care what anyone tells you, take it from Texas Jack, use a "non-stick spray" on this here pan. If you don't believe me, try to get your pralines out of the pan without using a non-stick spray. Just trying to save you a headache here, so repeat after me, "Use the Non-Stick Spray!"

Second "Most Important Tip" - When you are pouring out the mixture and it starts to harden in the pot, just place the pot back on the stove with a few drops of water. Once the mixture is pliable, continue with the pour. You will find that any praline recipe using chocolate will want to set up rather quickly, so the trick is to reheat the mixture with a few drops to a quarter teaspoon of water when it gets too hard to pour. By doing this, you'll have the time needed to pour out the mixture in a clam manner that will benefit everyone within hearing distance of you, thus saving the need to use bad words towards me.

Once you have your pralines made, they will keep for a few weeks but they won't last that long. I would suggest keeping them in a "air-tight" container to keep them fresh.

Remember to have fun and enjoy!

Traditional Pecan Pralines

1 cup light brown sugar

1 cup granulated white sugar

1/4 cup water

1/4 cup evaporated milk

1 1/4 cups of lightly toasted pecans

3 tablespoons salted butter

2 teaspoons vanilla extract

Directions

In a heavy saucepan combine the white sugar, light brown sugar, water, and evaporated milk. Over medium to medium low heat stir mixture until the sugar is completely dissolved at around 200 degrees.

Bring it to a boil and cook until the candy thermometer reads 220 degrees, then add butter and pecans to mixture and continue to cook slowly until you reach 240 degrees.

Take saucepan off heat, stir in vanilla extract until well blended. Pour mixture on a parchment lined cookie sheet and spread out into a slab and allow to cool for about a hour. Cut into squares and enjoy! Or, if you prefer your pralines round, using a big spoon, drop a spoon full on the parchment paper until you have all the mixture used.

*To toast the pecans, place on a cookie sheet and place in a preheated oven at 350 degrees for 4 to 5 minutes. Remove from the cookie sheet and place in a bowl. I have found that by leaving the pecans on the heated cookie sheet, they will continue to toast. You may use the pecans as whole or chopped.

Chocolate Pecan Pralines

1 cup dark brown sugar

1 cup granulated white sugar

1/4 cup water

1/4 cup evaporated milk

2 ounces of Semi-Sweet Chocolate

1 1/4 cups of lightly toasted pecans

3 tablespoons salted butter

2 teaspoons vanilla extract

Directions

In a heavy saucepan combine the white sugar, dark brown sugar, water, and evaporated milk. Over medium to medium low heat stir mixture until the sugar is completely dissolved at around 200 degrees.

Bring it to a boil and cook until the candy thermometer reads 220 degrees, then add butter and pecans to mixture and continue to cook slowly until you reach 240 degrees.

Take saucepan off heat, stir in chocolate and vanilla extract until well blended. Pour mixture on a parchment lined cookie sheet and spread out into a slab and allow to cool for about a hour. Cut into squares and enjoy! Or, if you prefer your pralines round, using a big spoon, drop a spoon full on the parchment paper until you have all the mixture used.