Best Pecan Praline Semifreddo With Bourbon Caramel Recipes
BOURBON PECAN PRALINES
Like authentic pecan pralines found in New Orleans, these treats are sweet, crunchy and rich! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 pound (about 16 pralines)
Number Of Ingredients 7
Steps:
- Grease 2 baking sheets; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in sugars, then the cream; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes. , Remove from the heat; stir in the pecan halves, chopped pecans and bourbon. Immediately drop by tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Store in an airtight container.
Nutrition Facts : Calories 183 calories, Fat 14g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 28mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
YUMMY PECAN PRALINES
Pecans are cooked to the soft ball stage with brown sugar, white sugar, evaporated milk and butter and then beaten and poured on a slab to firm up in these sweet, chewy candies.
Provided by SARATHERESA
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h30m
Yield 20
Number Of Ingredients 6
Steps:
- Generously grease a large slab or baking sheet.
- In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil. Stir in butter, pecans and vanilla. Heat, without stirring, 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. Remove from heat and let cool 5 minutes.
- Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.
Nutrition Facts : Calories 145.9 calories, Carbohydrate 22.4 g, Cholesterol 4.9 mg, Fat 6.5 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 1.4 g, Sodium 17.9 mg, Sugar 21.6 g
PUMPKIN AND PECAN SEMIFREDDO WITH CARAMEL SAUCE
Categories Dairy Nut Dessert Freeze/Chill Thanksgiving Pecan Pumpkin Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 27
Steps:
- For semifreddo:
- Line 9 1/4x5 1/4x3-inch metal loaf pan with plastic wrap. Blend gingersnap crumbs and brown sugar in processor until combined. With machine running, slowly add butter; process until moist crumbs form. Press crumb mixture onto bottom and 2 inches up sides of prepared loaf pan. Chill 10 minutes.
- Whisk pumpkin, honey, and spices in large bowl to blend. Set aside.
- Stir 1 cup sugar, 1/4 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil syrup without stirring until candy thermometer registers 248°F, about 10 minutes.
- Meanwhile, using electric mixer, beat egg whites in medium bowl to soft peaks. Gradually beat in hot sugar syrup; beat until mixture is cool, about 7 minutes.
- Fold 1/3 of egg white mixture into pumpkin-spice mixture to lighten. Fold in remaining egg white mixture. Fold in pecans and toffee bits. Spoon mixture into prepared crust. Cover with plastic wrap and freeze until frozen, about 8 hours. (Can be made 3 days ahead. Keep frozen.)
- For caramel sauce:
- Stir sugar, 1/4 cup water, and corn syrup in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Whisk in 1/2 cup cream, butter, and then crème fraîche (mixture will bubble). Stir in vanilla and salt. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm before serving.)
- Wipe sides of loaf pan with hot wet cloth. Invert semifreddo onto platter; remove plastic. Cut into 1-inch-thick slices and serve with warm caramel sauce and whipped cream.
SPICY PECAN PRALINE CARAMEL
This salty & sweet Cajun inspired caramel will leave you craving more!
Provided by Melissa Baldan @mellymel74
Categories Candies
Number Of Ingredients 11
Steps:
- Prepare an 8.5x8.5 glass baking dish with foil sprayed with non-stick cooking spray. Crumble a sleeve of Ritz Hint of Salt crackers, coarsely, into the bottom of the foil. Set aside.
- Over medium-high heat, bring to boil cream, 4 Tbsp butter, salt, vanilla, cinnamon and cayenne pepper. Remove from heat once butter is melted, cover and set aside.
- In medium saucepan combine sugar and corn syrup until well mixed. Over medium-high heat, cook sugar mixture, without stirring, until melted.
- Once sugar has melted insert candy thermometer and stir very occasionally, until sugar reaches 330 degrees. Remove from heat. Remove lid from cream mixture and remove cinnamon sticks. Add all of the cream to sugar mixture and mix thoroughly.
- Once cream is fully incorporated into sugar return to medium-high heat and cook until it reaches 250 degrees. Remove from heat and stir in remaining 4 Tbsp butter and pecans. Pour into prepared pan and let it set up for 3-4 hours.
- Once the caramel has completely set, remove from pan and invert to remove the foil.
- Melt chocolate chips in microwave or double broiler. Drizzle melted chocolate over caramel. Allow chocolate to set up.
- Cut into bite size (or bigger) pieces and ENJOY!
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