I have a question about the southers style pralines. My roomate is from Texas, so I was just playing around today and though 'why not try making pralines?' The only formula I've messed with is from the 2nd ed of Chocolates and Confections, the Yankee Pralines. I subbed the walnuts and cranberry for pecans (cause I knew he probably wouldnt care for the walnuts and cranberrys). Anywho, I'm sort of wondering if they came out right. I've had the pralines he brings back from Texas, they were sort of thin obviously crystallized. What came from this recipe are chewy. I made it twice, the second time cooking the mixture 5 degree higher and making absolutely sure the mixture got agitated, but the second batch is still chewy. I supposes I had in mind that they would crystallize firmer, like a fudge or fondant center, but then I realized these candies are something that are foreign to me. I've pretty much made everything from the chapters that cover both the crystallized and non-crystallized confections, so sugar boiling and what happens when you agitate it is nothing I havent done before. After a google search, I saw that chewy pecan pralines do exist...so there appears to be two different types, those that are crystallized solid, and those that are chewy. So I was wondering, did I do something wrong here? Or am I just expecting a totally different texture then what this actually yields? Anyways, I thought about posting this topic cause I know there are people out there who have had many more pralines then I have hahaha, again these simple candies are foreign to me. It seems like everyone has a particular way they like them. Thanks again!