"Phyllis Stone" > wrote in message
...
> 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.

Just let them dry out?


W. Pooh (AKA Winnie P.)