Best Emerils Crunchy Pralines Recipes

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CHOCOLATE PRALINES



Chocolate Pralines image

Make and share this Chocolate Pralines recipe from Food.com.

Provided by eschmidt99

Categories     Candy

Time 17m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 6

1/2 cup light brown sugar
1/2 cup sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
3/4 cup pecans, chopped
2 ounces semi-sweet chocolate chips

Steps:

  • Line a large heavy baking sheet with parchment paper or aluminum foil and set aside.
  • Combine the sugars, heavy cream, and butter in a large heavy saucepan and cook over medium-high heat, until the sugars have dissolved, constantly stirring, about 3 minutes. Continue to cook until the mixture reaches the softball stage, 238 to 240 degrees F on a candy thermometer, another 3-4 minutes.
  • Remove from the heat, add the pecans and chocolate chips, and stir vigorously until the pecans remain suspended in the mixture, about 2 minutes.
  • Spoon onto prepared baking sheet, spreading with the back of the spoon to form a thin layer of uniform thickness. Cool completely and then crumble, as needed. (You can also make individual pralines by dropping the hot mixture by the spoonful onto the prepared baking sheet, letting cool, and then removing with a thin knife.).

Nutrition Facts : Calories 341.2, Fat 20.1, SaturatedFat 7.2, Cholesterol 23.8, Sodium 12.5, Carbohydrate 42.6, Fiber 1.9, Sugar 40, Protein 1.9

PRALINE GRAHAMS



Praline Grahams image

Someone brought these crunchy, nutty treats to a meeting I attended, and I wouldn't leave without the recipe. They're super easy to fix, inexpensive and delicious. The recipe makes a lot, so it's a great snack for a crowd. Marian Platt, Sequim, Washington

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 dozen.

Number Of Ingredients 4

12 whole graham crackers
1/2 cup butter, cubed
1/2 cup packed brown sugar
1/2 cup finely chopped walnuts

Steps:

  • Line a 15x10x1-in. baking pan with heavy-duty foil. Break the graham crackers at indentations; place in a single layer in pan. , In a small saucepan, combine butter and brown sugar. Bring to a rolling boil over medium heat; boil for 2 minutes. Remove from the heat; add nuts. Pour over crackers. , Bake at 350° for 10 minutes or until lightly browned. Let stand for 2-3 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 99 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 88mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CREAMY PECAN PRALINES



Creamy Pecan Pralines image

Provided by Emeril Lagasse

Categories     dessert

Time 22m

Yield about 1 dozen

Number Of Ingredients 7

1 cup light brown sugar
1/2 cup granulated sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
2 tablespoons water
1/4 teaspoon salt
1 1/2 cups chopped pecans

Steps:

  • Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
  • Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.

CRUNCHY CARAMEL APPLE PIE



Crunchy Caramel Apple Pie image

This is the 2001 Apple Pie recipe, won by Marsha Brooks. Emeril named this pie the winner of his Apple Pie of his eye contest on Good Morning America.

Provided by STK FD WIFE

Categories     Pie

Time 1h40m

Yield 1 pie

Number Of Ingredients 10

1 9-inch deep dish pie crust (homemade or store-bought)
1/2 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 cups thinly sliced peeled apples (You may need more if your family sits by the bowl and sneaks the)
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking rolled oats
1/2 cup butter

Steps:

  • Directions for Crumb Topping: Stir together brown sugar,flour, rolled oats.
  • Cut in 1/2 cup butter until topping is like course crumbs.
  • Set aside.
  • Directions: In a large mixing bowl, stir together the sugar, flour, cinnamon and salt.
  • Add apple slices and gently toss until coated.
  • Transfer apple mixture to the pie shell Sprinkle crumb topping over apple mixture.
  • Place pie on a cookie sheet so the drippings don't drop into your oven.
  • Cover edges of pie with aluminum foil.
  • Bake in a preheated 375F oven for 25 minutes.
  • Then remove foil and put back in for another 25 to 30 minutes without foil.

Nutrition Facts : Calories 3538.7, Fat 138.1, SaturatedFat 72.4, Cholesterol 244, Sodium 1856.9, Carbohydrate 574.1, Fiber 26.8, Sugar 395.8, Protein 23.8

PRALINES



Pralines image

Provided by Emeril Lagasse

Categories     dessert

Time 20m

Yield about 1 dozen

Number Of Ingredients 4

1/2 cup sugar
3 tablespoons light corn syrup
1 cup heavy cream
1 cup whole shelled pecans, toasted

Steps:

  • In a saucepan heat sugar and corn syrup over medium-high heat, stirring occasionally, until sugar dissolves. Boil until golden-brown and caramelized, 4 to 6 minutes. Remove pan from heat and carefully pour in cream. Mixture will bubble up. Stir in pecans until well-coated. Use a spoon to drop 2-inch rounds onto waxed paper-lined baking sheets. Let harden before serving.

EMERIL'S CREAMY PRALINES



Emeril's Creamy Pralines image

Make and share this Emeril's Creamy Pralines recipe from Food.com.

Provided by alligirl

Categories     Candy

Time 25m

Yield 18 candies, 18 serving(s)

Number Of Ingredients 8

1 cup granulated sugar
1 cup light brown sugar, tightly packed
2 tablespoons light corn syrup
2 tablespoons butter
1 pinch salt
1/2 cup sweetened condensed milk
1 teaspoon vanilla extract
1 1/2 cups pecan pieces

Steps:

  • In a heavy saucepan, over medium heat, combine the sugar, brown sugar, corn syrup, butter, salt and condensed milk.
  • With a wooden spoon, stir until the sugar dissolves.
  • Continue to cook, stirring, until smooth and light brown, about 8 minutes.
  • Add the vanilla and pecans and continue to cook, stirring, until the mixture reaches 234 to 240 degrees F. on a candy thermometer or the soft ball stage, that is, when a bit dropped into cold water forms a soft ball that flattens. Remove from the heat and drop by the spoonful onto waxed paper.
  • Let cool.
  • Remove from the paper with a thin knife.

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