Phyllis Stone wrote:
> does anyone know how to make pralines that are very coarse and
> grainy? I think they would be called Mexican pralines as opposed to
> creamy ones. I used canned goats milk and dark brown sugar. I want to
> make them like the ones that were in the chip basket at the Monterrey
> restaurants. Blue Bell ice cream also recently came out with a Mex.
> praline ice cream that was wonderful but it was only seasonal.

I posted recently about pralines. Apparently there are two different kinds
of recipes and also the humidity when you make them depends on how they come
out.