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Texas Pecan Praline Root Beer Float
Prep Time:
15 minutes
Cook Time:
0 minutes
Makes:
24 servings
Ingredients

1 c. H-E-B Brown Sugar

1 c. H-E-B Granulated Sugar

1/4 c. (1/2 stick) H-E-B Butter

2 c. pecan pieces

1 tsp. vanilla flavoring

1/2 tsp. cinnamon

1/2 c. shredded coconut

• H-E-B Root Beer Pure Cane Sugar Soft Drinks

• H-E-B Creamy Creations 1905 Vanilla Ice Cream

• H-E-B Whipped Topping

Directions


Spread a large sheet of foil on counter, spray with nonstick cooking s
pray and set aside. Or, for perfectly shaped pralines, line a cupcake
tin with paper liners and spray with nonstick cooking spray. Set aside
.
Place 5 tablespoons of water in a 2-quart saucepan and heat until boil
ing. To the boiling water add brown sugar, granulated sugar, and butte
r. Boil 2 minutes or until mixture reaches 235°F on a candy thermo
meter.
Quickly remove from heat and add pecans, vanilla, cinnamon, and coconu
t; stir mixture for 15 to 30 seconds. Immediately drop by spoonfuls on
prepared baking sheet or into cupcake tins and let cool. Once cool, s
erve as pralines or crush and use as a topping.
To assemble ice cream float: Fill a glass halfway with root beer, add
two scoops vanilla ice cream, and dollop of whipped topping. Top with
praline pieces.

Nutritional Information


Calories: 150, Total Fat: 9g, Cholesterol: 5mg, Sodium: 5mg, Carbohydr
ates: 19g, Dietary Fiber: 1g, Sugar: 19g

Source


My H-E-B Texas Life Magazine, November 2012