Recipe Detail

Texas Pecan Praline Root Beer Float

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Number of Servings:


  1. 1 cups - Brown sugar
  2. 1 cups - Granulated sugar
  3. 1/4 cups - Butter (1/2 stick)
  4. 2 cups - Pecan pieces
  5. 1 teaspoons - Vanilla flavoring
  6. 1/2 teaspoons - Cinnamon
  7. 1/2 cups - Shredded coconut
  8. - HEB Root Beer Pure Cane Sugar Soft Drinks
  9. - HEB Creamy Creations 190 Vanilla Ice Cream
  10. - HEB Whipped Topping


1. Spread a large sheet of foil on counter, spray w/ nonstick cooking spray and set aside. Or, for perfectly shaped pralines, line a cupcake tin w/ paper liners and spray w/ nonstick cooking spray. Set aside.

2. Place 5 Tbsp. of water in a 2-qt. saucepan and heat until boiling. To the boiling water add brown sugar, granulated sugar and butter. Boil 2 min. or until mixture reaches 235 degrees on a candy thermometer.

3. Quickly remove from heat and add pecans, vanilla, cinnamon an coconut; stir mixture 15-30 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.

4. To assemble ice cream float: Fill a glass halfway w/ root beer, add two scoops vanilla ice cream and a dollop of whipped topping. Top w/ praline pieces.


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