Best 6 Chocolate Pralines Mexican Style Recipes

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Indulge in the rich and delightful flavors of Mexican-style chocolate pralines, a confectionery treasure that combines the magic of Mexican cuisine with the decadence of chocolate. Embark on a culinary journey to discover the secrets of creating these delectable treats, from selecting the finest ingredients to mastering the art of tempering chocolate. With its unique blend of spices, nuts, and dried fruits, these exquisite pralines will transport you to the vibrant streets of Mexico, where the aroma of cocoa mingles with the sweet melodies of mariachi music. Prepare to tantalize your taste buds and elevate your dessert repertoire with this extraordinary recipe for Mexican-style chocolate pralines.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE PRALINES, MEXICAN STYLE



Chocolate Pralines, Mexican Style image

These are the kind of pralines that you find at the checkout in Mexican restaurants. They are creamy instead of chewy like those in New Orleans, and the secret ingredient to make these creamy dreamy pralines...marshmallows! These are surprisingly easy to make and even quicker to disappear!

Provided by mintconditionherbfarm

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 36

Number Of Ingredients 9

1 ½ cups white sugar
½ cup packed light brown sugar
½ cup evaporated whole milk
3 tablespoons light corn syrup
1 tablespoon unsweetened cocoa powder
4 large marshmallows
½ teaspoon vanilla extract
2 teaspoons butter
2 cups chopped pecans

Steps:

  • Line a baking sheet with parchment paper.
  • Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
  • Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
  • Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 14.6 g, Cholesterol 1.6 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 7.9 mg, Sugar 12.8 g

CHOCOLATE-TOPPED PRALINES



Chocolate-Topped Pralines image

Provided by Kardea Brown

Categories     dessert

Time 2h15m

Yield 24 pralines

Number Of Ingredients 10

1 cup packed light brown sugar
1 cup granulated sugar
3/4 cup evaporated milk
4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
1/4 teaspoon baking soda
2 cups pecan halves, toasted
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
2 cups dark chocolate chips
Flaked sea salt, optional

Steps:

  • Line a baking sheet with parchment paper or a silicone baking mat and have a tablespoon-sized cookie scooper ready.
  • Add the brown sugar, granulated sugar, milk, butter and baking soda to a medium heavy-bottomed pot over medium-high heat. Cook, stirring with a wooden spoon occasionally, until the sugars are dissolved and the mixture begins to boil. Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches between 235 to 240 degrees F. Remove the pot from the heat and allow the mixture to cool for 5 minutes. Add the pecans, vanilla and salt and stir vigorously with a wooden spoon until the candy begins to dull and the mixture starts to thicken, about 4 minutes. Working quickly, drop heaping tablespoon-sized mounds with the cookie scooper onto the prepared baking sheet (see Cook's Note). Cool completely until set and the pralines have reached room temperature, about 30 minutes.
  • Add the chocolate chips to a heat-resistant metal or glass bowl set over a pot of simmering water and stir until completely melted. Remove bowl from the heat. Using a spoon, add a dollop of chocolate on the top of each of the praline mounds and use the back of the spoon to spread slightly and create a swirl in the chocolate. Sprinkle with the flaked sea salt, if using. Let cool completely until set (see Cook's Note). Store in an airtight container at room temperature or in the refrigerator with wax paper between the layers of pralines.

MEXICAN PRALINES



Mexican Pralines image

A dessert candy that is ready to eat in 10 minutes. EXTREMELY DECADENT..! Only for the very sweet tooth. Very finicky recipe, timing is everything A candy thermometer is very handy. Otherwise, test for soft ball stage by dropping one drop into cool water, if it balls up you are ready.

Provided by Love.to.cook

Categories     Candy

Time 11m

Yield 24 Pralines

Number Of Ingredients 6

1 cup brown sugar, firmly packed
1 cup granulated sugar
1 tablespoon corn syrup
1 tablespoon butter or 1 tablespoon margarine
5 tablespoons water
2 cups whole pecans

Steps:

  • In a two-quart saucepan combine both sugars,the corn syrup,butter or margarine and water.
  • Bring to a boil.
  • Add the nuts and continue to cook over medium heat until candy reaches soft ball stage or 238 degrees Farenheit.
  • Remove from heat and stir rapidly until mixture begins to lose it's gloss.
  • Quickly drop candy from a teaspoon on to waxed paper and allow to harden.

Nutrition Facts : Calories 130.3, Fat 6.4, SaturatedFat 0.8, Cholesterol 1.3, Sodium 7.1, Carbohydrate 19, Fiber 0.8, Sugar 17.7, Protein 0.8

CHOCOLATE PRALINE



Chocolate Praline image

I got this recipe from my Mum who used to make it as a special treat when me and my brother were kids. It's a doddle and tastes fantastic, especially if you leave it in the fridge for a day or so!!

Provided by elmarko

Time 15m

Yield Serves 4

Number Of Ingredients 7

100g butter
1 tbsp brown sugar
3 tbsp cocoa powder
3 tbsp golden syrup
50g sultanas
200g crushed Rich tea biscuits (I use pestle and mortar)
150g chocolate (for topping)

Steps:

  • Melt butter, sugar, cocoa powder and syrup in a large bowl. Add crushed biscuits and sultanas and stir well.
  • Spead mixture onto a baking sheet so it is about 1.5cm thick. Allow to cool 15 mins.
  • Melt chocolate and spread over top. Allow to cool 45 mins and cut into small (3cm) squares.

MEXICAN PRALINES



Mexican Pralines image

A Christmas time specialty of the Simpson family in the Mesilla Valley. This recipe is from A Bite of History--Recipes and Tales for the Mesilla Valley Compiled by Sunny Conly. This recipe is a little different from most. The cook time is a guesstimate. I will try to remember to time it at Christmas.

Provided by PaulaG

Categories     < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 6

1 cup brown sugar
1 cup white sugar, divided
1 cup evaporated milk
1/4 cup Karo syrup, white or 1/4 cup Karo syrup, dark
3 tablespoons butter
2 cups pecans, chopped in large pieces

Steps:

  • In a heavy saucepan, mix together the brown sugar, 1/2 cup white sugar, evaporated milk and the Karo syrup.
  • Bring to a rolling boil, slowly stir in remaining 1/2 cup of white sugar while keeping the mixture boiling; cook to soft ball stage.
  • Add the butter and pecans, remove from heat and beat with a spoon until mixture holds its shape.
  • Pour onto waxed paper in 2 to 3 inch rounds, allow to cool completely, wrap individual pralines in plastic wrap and store in a cool dry place until eaten.

Nutrition Facts : Calories 330.9, Fat 17.5, SaturatedFat 3.9, Cholesterol 13.7, Sodium 50, Carbohydrate 44, Fiber 1.7, Sugar 36.7, Protein 3.1

CHOCOLATE PRALINES, MEXICAN STYLE



Chocolate Pralines, Mexican Style image

These are the kind of pralines that you find at the checkout in Mexican restaurants. They are creamy instead of chewy like those in New Orleans, and the secret ingredient to make these creamy dreamy pralines...marshmallows! These are surprisingly easy to make and even quicker to disappear!

Provided by mintconditionherbfarm

Categories     Mexican Recipes

Time 1h40m

Yield 36

Number Of Ingredients 9

1 ½ cups white sugar
½ cup packed light brown sugar
½ cup evaporated whole milk
3 tablespoons light corn syrup
1 tablespoon unsweetened cocoa powder
4 large marshmallows
½ teaspoon vanilla extract
2 teaspoons butter
2 cups chopped pecans

Steps:

  • Line a baking sheet with parchment paper.
  • Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
  • Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
  • Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 14.6 g, Cholesterol 1.6 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 7.9 mg, Sugar 12.8 g

Tips:

  • Use high-quality chocolate for the best flavor.
  • Make sure the chocolate is tempered before dipping the pralines.
  • Use a variety of toppings to add flavor and texture to the pralines.
  • Be patient and let the pralines cool completely before eating them.

Conclusion:

Mexican chocolate pralines are a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create these decadent chocolates that are sure to impress your friends and family.

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