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Early Texas Pecan Pralines

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By Matt Martinez

Posted July 23rd, 2007

This article is reprinted with permission from MexTex: Traditional Tex-Mex Taste, by Jr., Matt Martinez, (2006, Bright Sky Press)

MexTex: Traditional Tex-Mex Taste

Servings:	24
Author Notes:	Matt Martinez, Jr. knows Tex-Mex cuisine intimately well. His grandfather opened Austin's first Tex-Mex restaurant in 1925. Matt spent his youth working in his family's restaurants. Matt's El Rancho is still an Austin institution (since 1952), and along with Martinez's newest venture, Matt's Rancho in Dallas serves residents of and visitors to the Lone Star State some of the best Tex-Mex fare anywhere. Now you can get the same great Tex-Mex taste at home, no matter where home may be, with this collection of over 150 of Matt's favorite recipes -- from the restaurants and his own personal family favorites.
Ingredients:	2 cups sugar 3/4 cup milk 1/2 teaspoon baking soda 1 tablespoon butter 1 1/2 teaspoons vanilla 1 1/2 cups pecan halves or pieces
Instructions:	Makes 2 Dozen Mix sugar, milk and baking soda in a large heavy saucepan. Cook over medium heat, stirring constantly and scraping the bottom of the pan to prevent the milk from scorching. After about 12 to 15 minutes, the mixture will start to thicken. (To test for doneness, drop a small amount of milk syrup into cold water. If it forms a small ball in the water, the syrup has cooked sufficiently.) Once syrup is ready, remove from the heat and add butter and vanilla; mix until creamy. Then stir in the pecans so they are thoroughly coated. Quickly drop mixture by heaping tablespoonfuls onto a buttered baking sheet or piece of waxed paper. Let cool until solid. When candies are cool, place in a covered container. They will keep 2 to 3 days at room temperature.