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

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


Spread a large sheet of foil on counter, spray with nonstick cooking spray and set aside.
Or, for perfectly shaped pralines, line a cupcake tin with paper liners and spray with non
stick cooking spray. Set aside.
Place 5 tablespoons of water in a 2-quart saucepan and heat until boiling. To the boiling
water add brown sugar, granulated sugar, and butter. Boil 2 minutes or until mixture reach
es 235°F on a candy thermometer.
Quickly remove from heat and add pecans, vanilla, cinnamon, and coconut; stir mixture for
15 to 30 seconds. Immediately drop by spoonfuls on prepared baking sheet or into cupcake t
ins and let cool. Once cool, serve 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 i
ce cream, and dollop of whipped topping. Top with praline pieces.

Nutritional Information

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


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