My H-E-B Texas Life Magazine, November 2012
1c.H-E-B Brown Sugar,
1c.H-E-B Granulated Sugar,
1/4c. (1/2 stick)H-E-B Butter,
1 tsp.vanilla flavoring,
•H-E-B Root Beer Pure Cane Sugar Soft Drinks,
•H-E-B Creamy Creations 1905 Vanilla Ice Cream,
•H-E-B Whipped Topping,
1Spread 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 nonstick cooking spray. Set aside.
2Place 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 reaches 235°F on a candy thermometer.
3Quickly 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 tins and let cool. Once cool, serve as pralines or crush and use as a topping.
4To 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.
Calories: 150, Total Fat: 9g, Cholesterol: 5mg, Sodium: 5mg, Carbohydrates: 19g, Dietary Fiber: 1g, Sugar: 19g