Best Cashew Praline Recipes

Dutch Caramel Cashew Cookies image

Provided by blucoat

Time 32m

Yield 18 cookies

Number Of Ingredients 9

1/2 cup sugar
2 tablespoons water
1 pinch cream of tartar
1/2 cup finely chopped roasted cashews (salted or unsalted) or 1/2 cup raw cashews (salted or unsalted)
1/2 cup butter, softened
1/3 cup sugar
1 egg yolk
1/2 teaspoon vanilla (can increase this to 1 tsp, if you like)
1 cup flour

Steps:

Make cashew praline: In a heavy skillet cook sugar with the water and cream of tartar over moderately high heat, washing down any undissolved sugar that clings to the sides of the skillet with a brush dipped in cold water, until the mixture is a light caramel. Quickly stir in cashews. Pour the praline onto a buttered piece of foil and with a buttered spatula spread it into a thin sheet. Let it cool until it hardens and chop it coarsely.
In a bowl beat butter with sugar until creamy. Beat in egg yolk and vanilla. Stir in flour and 2/3 of the chopped praline and form the mixture into a dough.
Drop the dough by heaping teaspoons onto a lightly buttered baking sheet about 2 inches apart, flatten slightly and sprinkle with remaining praline. Bake at 350° F for 12-15 minutes, or until lightly browned. Let the cookies cool on the sheet for about 1 minute and with a spatula remove them to a rack to cool completely.

Nutrition Facts : Calories 131.2, Fat 7.2, SaturatedFat 3.7, Cholesterol 24.1, Sodium 61.3, Carbohydrate 15.8, Fiber 0.3, Sugar 9.5, Protein 1.5

Cashew Praline image

Categories Cashew

Yield Makes about 180 g (1/2 cup)

Number Of Ingredients 2

1/2 recipe Cashew Brittle (page 170)
20 g grapeseed oil (2 tablespoons)

Steps:

Grind the brittle with the oil in a food processor until it has completely broken down and almost liquefied. Boom: it's praline. Look at how easy that was. Store in an airtight container in the fridge for up to 1 month or in the freezer for up to 2 months.