"Sqwertz" wrote in message ...

On Tue, 24 Jan 2012 00:40:27 -0600, 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.

You can pretty much duplicate those by using a pan full of 170F brown
sugar and 1/4 as much butter. Toss. Cool slightly, sift, then fry in
dry non-stick pan until you see what you like.

Why you'd strive for graininess is odd. The result would be thicker
than Blue Bells standard Praline Pecan, but I guess I can see how
people may appreciate that texture in something cold. Kinda like
eating raw cookie dough with granulated sugar in it.

MMMM, dough.

-sw



It may just be a Texas thing or Mexican . The Blue Bell ice cream is called
Mexican praline. They make their creamy praline all year. If you ever come
across the grainy kind try them. I think I may be too old to appreciate the
cookie dough ice cream