PECAN PRALINES
Provided by Food Network
Categories dessert
Time 30m
Yield 15 to 20 pralines
Number Of Ingredients 5
Steps:
- Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
- Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
EASY CREAMY PECAN PRALINES
Steps:
- Gather the ingredients.
- Lay an 18-inch sheet of waxed paper or parchment paper on the countertop.
- Cut the butter into small pieces. Place the pieces of butter on a plate and put the plate in the freezer while you heat the ingredients.
- In a heavy medium saucepan, add the granulated sugar, brown sugar, and evaporated milk.
- Place the pan over medium heat, whisk to blend, and cook until the mixture reaches the soft-ball stage or 235 F when measured with a candy thermometer.
- Immediately remove the pan from the burner and stir in the frozen butter with a wooden spoon.
- Add the pecans and vanilla and continue stirring with a wooden spoon until the mixture is no longer shiny and thickens but is not too stiff. The candy should spread slightly when you spoon it onto the paper.
- Use a tablespoon to spoon mounds of the candy onto the waxed paper or parchment, making sure that there are pecans in each praline.
- Let the candy stand at room temperature until firm, about 30 minutes.
Nutrition Facts : Calories 159 kcal, Carbohydrate 21 g, Cholesterol 8 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 27 mg, Sugar 20 g, Fat 8 g, ServingSize 20 pralines (20 servings), UnsaturatedFat 0 g
CREAMY PECAN PRALINES
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.
TEXAS PRALINE COFFEE CAKE
This is a quick and easy coffee cake with a great combination of tastes and textures. Great for breakfast, brunch, dessert or late night snack.
Provided by NANCY JACOBS
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease and flour a 10 inch square cake pan.
- Mix baking mix, 1/2 cup brown sugar, 3/4 cup chopped pecans, and the instant coffee granules in a large bowl. Whisk together the egg, shortening, buttermilk, and vanilla in a separate large bowl. Stir the dry ingredients into the wet ingredients, mixing just until completely moistened.
- Pour batter into prepared pan. Mix remaining 1/4 cup brown sugar, 1/4 cup chopped pecans, and the graham cracker crumbs in a small bowl. Sprinkle topping evenly over batter.
- Bake in preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Immediately dot top of cake with softened butter.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 29.7 g, Cholesterol 26.5 mg, Fat 32.5 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 8.6 g, Sodium 321.1 mg, Sugar 15.7 g
PRALINES
Had these in New Orleans and loved them, so I tried different combos and liked this best.
Provided by MARKR
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Line a baking sheet with aluminum foil.
- In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Drop by spoonfuls onto prepared baking sheet. Let cool completely.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g
COFFEE-PRALINE CRUNCH ICE CREAM CAKE
Inspired by butter-pecan ice cream, this cake combines crunchy praline with graham crackers, coffee ice cream and fudge sauce to make an impressive, but easy to assemble dessert. Store-bought pralines are perfect here, but if you can't find them, you can make them from scratch with pantry staples. While they can be a little tricky, even a failed praline tastes great nestled in an ice cream cake, but toffee brickle or even just plain chopped nuts could stand in for the praline, too. While you could certainly buy fudge sauce, it's the one component that is definitely better homemade, just sweet enough and deeply chocolatey. Make a double batch for future sundaes.
Provided by Samantha Seneviratne
Categories ice creams and sorbets, dessert
Time 5h25m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Prepare the fudge sauce: Set a fine-mesh sieve over a medium bowl. In a medium saucepan, combine the heavy cream, sugar, butter and salt. Cook over medium heat, stirring, until the butter is melted and the sugar has dissolved, about 2 minutes.
- Whisk in the cocoa powder and cook for another minute or two, whisking occasionally, until the mixture is thick and glossy. Run the sauce through the sieve into the bowl, working out any lumps directly in the sieve. Stir in vanilla. Let cool completely, about 1 hour. (You should have about 2 cups.) About 30 minutes before you assemble the cake, remove the ice cream from the refrigerator to soften.
- To assemble the cake, spray a 9-by-5-inch loaf pan lightly with nonstick cooking spray. (This is just to help keep the plastic in place.) Press plastic wrap into the pan, making it as smooth as possible against the bottom and sides of the pan, leaving a 3-inch overhang on each of the two long sides.
- Spread one third of the softened ice cream (about 2 cups) evenly over the bottom of the pan. (If your ice cream is still too firm to spread, cut it into slices, arrange them in a layer and smooth using an offset spatula.) Lay 3 crackers over the top, breaking them to fit as needed. Top with 1/3 of the fudge sauce (about ⅔ cup), using an offset spatula to spread evenly, and half of the praline, patting into an even layer. Top with another 1/3 of the ice cream, 3 more crackers, 1/3 more fudge sauce and the remaining praline. Finish with the remaining 1/3 of ice cream and 4 more crackers. Use the plastic overhang to wrap the cake up tightly and freeze until firm, at least 4 hours and preferably overnight.
- To serve, unwrap the plastic wrap, then quickly rub the outside of the pan with a warm, moistened kitchen towel to loosen. Flip out onto a serving plate and remove the plastic wrap. Top with whipped cream and more chopped praline. Cut slices with a knife dipped in hot water. (If too hard to slice, let sit for a few minutes to soften.) Serve with the remaining fudge sauce, warmed, if desired.
PRALINE PECANS
Here is as incredibly easy recipe for candied pecans - perfect for gift-giving or Christmas party dessert treats.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 32
Number Of Ingredients 6
Steps:
- Line 15x10-inch pan with sides with waxed paper. In heavy 3-quart saucepan, stir together granulated sugar, brown sugar, butter, milk and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil 7 to 8 minutes, stirring constantly, to 234°F on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a ball that flattens when removed from water.
- Remove from heat; vigorously stir in pecans. Spoon mixture into pan, spreading in even layer. Let stand 20 minutes or until firm. Break into pieces. Store in airtight container at room temperature up to 1 week.
Nutrition Facts : Calories 190, Carbohydrate 18 g, Fat 3, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 30 mg
PECAN COFFEE PRALINES
My Mother-In-Law used to live in Georgia with pecan trees in her yard. She would bring me bags of the most fresh, big and beautiful pecan halves! I used an old recipe and added my personal touch of adding instant coffee to the candy. The coffee adds a nice richness that enhances this nutty, buttery treat! You can omit the coffee...
Provided by Peggy Sue Ross
Categories Candies
Time 35m
Number Of Ingredients 7
Steps:
- 1. Lay out and prepare parchment or waxed paper
- 2. Combine all ingredients in a medium saucepan and bring to a boil, stirring constantly.
- 3. Boil until mixture reaches soft boil stage, approximately 238-240 degrees.
- 4. Remove from heat and stir until mixture becomes tickened, cloudy, and pecans stay suspended. The longer you stir, the thicker your praline will be. If you are impatient, yours will be flatter and they will spread. I like them fairly thick and small with just a few pecan halfs per praline.
- 5. Turn out pralines by dropping from your spoon to the desired size. Try to work quickly so all pralines have a similar texture.
- 6. Let cool to room temperature and store in airtight container. If there are any left to store from sampling!
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