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Nutrition Facts
Serving Size 384 g
(Approx. 24 Servings)
Amount Per Serving
Calories 520 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 110 mg 5%
Total Carbohydrate 75 g 25%
Dietary Fiber 1 g 4%
Sugars 72 g
Protein 5 g
Vitamin A 10% • Iron 2%
Vitamin C 0% • Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Texas Pecan Praline Root Beer Float

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Serves
24  People

Ingredients

Recipe makes 24 Servings

1 cup(s) H-E-B Brown Sugar
1 cup(s) H-E-B Granulated Sugar
1/4 cup(s) unsalted butter
2 cup(s) pecan pieces
1 Tsp vanilla flavoring
1/2 Tsp cinnamon
1/2 cup(s) sweetened coconut flakes
1 root beer soft drinks
1 cup(s) vanilla ice cream
2 Tbsp whipped topping
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Instructions

1
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 nonstick cooking spray. Set aside.
2
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 reaches 235°F on a candy thermometer.
3
Quickly remove from heat and add pecans, vanilla, cinnamon, and coconut; stir mixture for 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 with root beer, add two scoops vanilla ice cream, and dollop of whipped topping. Top with praline pieces.

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