Texas Pecan Praline Root Beer Float
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.
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