Best Praline Butter Recipes

PECAN PRALINE BUTTER CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
• Mix cake mix and pudding mix together in a bowl. Add sour cream, melted butter, eggs, butter-flavored extract, 1 teaspoon vanilla extract, and coconut extract to cake mix mixture and stir until batter is thoroughly mixed. Fold butterscotch chips and toffee baking bits into batter. Fill the prepared pan 2/3-full with batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool for 10 minutes before removing cake from pan to cool completely.
• Melt butter in a saucepan over low heat. Add pecans, corn syrup, and 1 teaspoon vanilla extract to melted butter; cook and stir until mixture is thickened, 2 to 3 minutes. Remove saucepan from heat and stir in frosting; pour over cooled cake.

SOUTHERN PECAN PRALINE CAKE WITH BUTTER SAUCE

Steps:

• 1. Preheat oven to 350*. Spray a 9x13 baking dish with nonstick cooking spray.
• 2. In a medium bowl combine all the cake ingredients except for the chopped pecans. Don't forget to add the tub of coconut pecan frosting. That goes into the cake batter too!
• 3. Mix well. Stir in 1/2 cup chopped pecans. Pour batter into greased baking dish.
• 4. Bake for about 40 minutes.
• 5. For the Sauce: In a small pot over medium heat, melt 2 Tbsp. butter. Pour in can of sweetened condensed milk with the melted butter & str. Continue to stir until heated thoroughly. Add 1/2 cup chopped pecans. Stir again then take off heat. Pour sauce over cake.

PRALINE BUTTER-PECAN CRUNCH POPCORN

Steps:

• Set oven to 325 degrees.
• In a medium saucepan, combine butter, honey and brown sugar; cook, and stir over medium heat until mixture comes to a full boil.
• Stir in baking soda (the mixture will foam).
• In a large bowl, combine popcorn and nuts.
• Pour in the hot syrup; mix well to coat.
• Spread mixture evenly on a large buttered cookie sheet.
• Bake, until a deep golden brown (about 15 minutes), stirring every 5 minutes.
• Cool, and store in a tightly covered container for up to 4 days.

PECAN PRALINE BUTTER CREAM ICING

Steps:

• -Pecan Pralines-.
• Melt butter over medium heat in a saucepan.
• Add sugar to the saucepan and stir frequently (do NOT use a plastic spoon, use a wire whisk). Stir until completely melted and resembles an amber color.
• Add in pecans and continue to stir mixture until the sugar is hot and bubbly (do NOT use a whisk for this part, use a metal spoon).
• On parchment paper, spread out the pecan mixture and let cool completely.
• Break pecans into pieces and place into a food processor. Process until it resembles brown sugar (slightly moist, but not pasty).
• -Butter Cream Icing-.
• Add a dash of salt to the egg whites and beat for 30 seconds.
• Place the whites over a double broiler and add sugar 1/2 cup at a time.
• Gently whip the mixture with a whisk until the egg whites no longer feel grainy when rubbed between your fingertips.
• Whip mixture on medium high until bowl is cool to the touch.
• Cut up the cold, but not hard, butter, and slowly add it to the meringue.
• Mix butter into meringue on medium-high with cake mixer. Keep mixing until you hear a "slapping" sound. This is when the butter cream is ready.
• Add vanilla.

SOUTHERN PECAN PRALINE CAKE WITH BUTTER SAUCE

Steps:

• Preheat oven to 350F degrees.
• Spray a 9x13 baking dish with nonstick cooking spray.
• I know I say this all the time but it bears repeating for the new cooks out there, I love the nonstick spray that has flour in it for baking.
• In a medium bowl (or your stand mixer bowl), combine all the cake ingredients except for the chopped pecans.
• Don't forget to add the tub of coconut pecan frosting. That goes into the cake batter too!
• I just dump it all in there then let the mixer do the work.
• Once it's all combined, stir in 1/2 cup chopped pecans.
• Pour batter into greased baking dish.
• Bake for about 40 minutes.
• As with most baked goods, oven times vary but cake should spring back to the touch and be golden brown.
• And if you insert a toothpick into the middle it should come out clean.
• This cake is perfectly good just like this.
• It is moist and yummy.
• But we're gonna take it up a notch with some butter sauce.
• In a small pot over medium heat, melt 2 tbsp. butter.
• Pour in can of sweetened condensed milk with the melted butter and stir.
• Continue to stir until heated thoroughly, then add 1/2 cup chopped pecans.
• Stir again then take off heat.
• Then spoon this deliciously yummy sauce over individual slices of cake.
• I pour the sauce over the individual slices instead of just pouring it over the whole cake because I love to be able to scoop up some of the sauce off my plate as I eat it and I don't want the sauce to just become part of the cake.
• But if you are feeding a crowd, it may be easier to pour the sauce over the entire cake before serving. This sauce takes this cake from yum to yowsers!
• You can also make this in a bundt pan. Bake for about 50 minutes.

PRALINE BUTTER COOKIES

Steps:

• Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition. Stir in vanilla and praline liqueur.
• Combine flour, baking powder, and salt; gradually add to creamed mixture, mixing well. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets.
• Press a pecan half into center of each cookie. Bake at 300 degrees F (150 degrees C) for 20 minutes or until lightly browned. Cool on wire racks.

GOLDEN BROWN BUTTER AND PECAN PRALINE TART

Steps:

• For crust:
• Cook 3/4 cup butter in heavy small saucepan over medium heat until butter turns golden brown (nut-colored), watching carefully to prevent burning, about 4 minutes. Remove from heat. Pour melted brown butter into 1-cup glass measuring cup. Let melted butter stand until barely warm, 15 to 20 minutes.
• Meanwhile, position rack in center of oven and preheat to 375°F. Butter bottom and sides of 9-inch-diameter tart pan with removable bottom. Whisk flour, brown sugar, and salt in medium bowl to blend. Add 1/2 cup of barely warm melted brown butter and stir with fork until moist dough forms (mixture will resemble wet sand). Transfer dough to prepared tart pan. Using fingertips, press dough firmly and evenly onto bottom and up sides of pan (dough will look glossy). Let crust rest 5 to 10 minutes at room temperature. Bake crust until set and just golden brown, 15 to 18 minutes.
• For filling:
• Meanwhile, whisk egg and brown sugar in medium bowl until well blended. Whisk in golden syrup, whipping cream, and salt. Stir in remaining melted brown butter, leaving most of darkened solids behind in bottom of measuring cup. Stir in pecans. Pour filling into warm crust, distributing pecans evenly.
• Bake tart until filling is browned and slightly puffed and set at edges (center will still move slightly when pan is gently shaken), 25 to 27 minutes. Cool tart completely in pan on rack (center of filling will set as tart cools). DO AHEAD: Can be made 1 day ahead. Cover loosely and store at room temperature.

ALMOND PRALINE BUTTER

Steps:

• Preheat oven to 300°F. and lightly oil a 12-inch square of foil.
• In a large baking pan toast almonds in one layer in middle of oven 15 to 20 minutes, or until fragrant and golden.
• In a heavy saucepan bring sugar, water, and cream of tartar to a boil over moderate heat and stir until sugar is dissolved. Boil syrup, without stirring, washing down sugar crystals on side of pan with a brush dipped in cold water, until syrup turns pale golden. Continue to cook syrup, without stirring, swirling pan occasionally, until it is a deep golden caramel. Add almonds, stirring until coated well. Immediately pour mixture onto foil, spreading as much as possible to form one layer, and cool completely, about 30 minutes. Remove praline from foil and break into 1 1/2-inch pieces. Praline may be made 1 week ahead and kept in an airtight container.
• Reserve 1/2 cup praline for garnish if desired and in food processor chop fine remaining praline. Add salt and continue to let motor run until nuts release their oil and mixture turns into a smooth paste, about 15 minutes. Let praline butter cool. Praline butter may be made several days ahead and kept chilled, covered. Let praline butter soften to room temperature before using.

PECAN PRALINE CAKE WITH BUTTER SAUCE

Steps:

• FOR THE CAKE: Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray. In a medium bowl (or your stand mixer bowl), combine all the cake ingredients except for the chopped pecans. Don't forget to add the tub of coconut pecan frosting. That goes into the cake batter too! Mix well then stir in 1/2 cup chopped pecans. Pour batter into greased baking dish. Bake for about 40 minutes. As with most baked goods, oven times vary but cake should spring back to the touch and be golden brown. And if you insert a toothpick into the middle it should come out clean. FOR THE SAUCE: In a small pot over medium heat, melt 2 tbsp. butter. Pour in can of sweetened condensed milk with the melted butter and stir. Continue to stir until heated thoroughly, then add 1/2 cup chopped pecans. Stir again then take off heat. Then spoon this deliciously yummy sauce over individual slices of cake. Cook's Note: You can also make this in a bundt pan. Bake for about 50 minutes.

PEANUT BUTTER PRALINE PIE

Steps:

• In a large bowl, combine the wafer crumbs, cocoa and confectioners' sugar; stir in butter. Press into a 9-in. pie plate. Bake at 350° for 10 minutes. Cool on a wire rack., In a large saucepan, combine the sugars and cornstarch. Add butter and water. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in pecans. Pour into crust; refrigerate., Meanwhile, in a large saucepan, combine pudding mix and milk. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in peanut butter chips until smooth. Cover and refrigerate for 1 hour. , Fold in whipped topping; spoon over praline layer. Refrigerate until set. Garnish with pecans and additional whipped topping.

PEANUT BUTTER PRALINE PIE WITH GANACHE TOPPING

Steps:

• CRUST
• Combine cookie crumbs and melted butter and mix thoroughly. Press onto bottom and up sides of a 10x10x2 Corning Ware baking dish.
• PRALINE LAYER
• Melt butter in small saucepan and stir in brown sugar and sugar. Thoroughly combine the cornstarch with water and stir into brown sugar mixture. Stir constantly over medium heat until bubbly. Remove from heat and stir in pecans. Drizzle onto cookie crust and refrigerate (do NOT cover).
• FILLING
• Prepare pudding as directed on package. Stir constantly over medium heat until mixture boils. Immediately stir in peanut butter chips directly from bag and peanut butter until melted and well blended. Pour into a bowl and place plastic wrap directly onto surface of filling and refrigerate until cooled. Stir to soften. Fold in Cool Whip. Carefully spread over praline layer in crust.
• CHOCOLATE GANACHE
• Finely chop chocolate and place in a small bowl with the whipping cream. Microwave and stir on 30 second intervals until chocolate is completely melted. Let cool, then spread over filling.
• GARNISH
• Arrange the 24 miniature peanut butter cup halves evenly around the edge of the pie, placing them so the pretty ridges show.
• Cover and refrigerate overnight.

PEANUT BUTTER PRALINE PIE

Steps:

• 1. In a large bowl, combine the crust ingredients. Press into a 9" pie plate. Bake at 350* for 10 minutes. Cool on a wire rack.
• 2. In a saucepan, combine sugars and cornstarch. Add butter and water. Bring to a boil on medium heat; cook and stir for 1 minute or until thickened. Stir in pecans. Pour into crust, refrigerate
• 3. Meanwhile, in a saucepan, combine pudding mix and milk. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in peanut butter chips until smooth.
• 4. cover and refrigerate for 1 hour. Fold whipped topping into pudding mixture; spoon over praline layer. Refrigerate. Garnish with pecans and whipped topping

PRALINE BUTTER

Steps:

• In a heavy 6-inch skillet evenly spread out the sugar.
• Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
• Carefully add pecan and 1 tbl butter or margarine.
• Reduce heat to low; cook until sugar melts and turns golden brown, stirring constantly.
• Remove skillet from the heat; spread candied nuts on a buttered baking sheet or piece of foil.
• Cool. Break into small clusters.
• Place clusters in a plastic bag and, using a rolling pin, crush the candied nuts.
• In a mixing bowl, stir together remaining butter, vanilla extract and candied nuts.
• If not serving immediately, cover and chill.
• Let the butter stand at room temperature for about 1 hour before serving.

PEANUT BUTTER PRALINE PIE

Steps:

• In a large bowl, combine the wafer crumbs, cocoa and confectioners' sugar; stir in butter. Press into a 9-in. pie plate. Bake at 350° for 10 minutes. Cool on a wire rack. In a large saucepan, combine the sugars and cornstarch. Add butter and water. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Stir in pecans. Pour into crust; refrigerate.
• Meanwhile, in a large saucepan, combine pudding mix and milk. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in peanut butter chips until smooth. Cover and refrigerate for 1 hour.
• Fold in whipped topping; spoon over praline layer. Refrigerate until set. Garnish with pecans and additional whipped topping.

FRESH APRICOT PRALINE BUTTER

Steps:

• Melt butter in a saute pan over medium heat. Add apricots and cook, stirring occasionally until softened about 5 minutes.
• Stir preserves and brown sugar into apricots and butter until melted; add vanilla and cinnamon.
• Bring mixture to a boil, and boil without stirring 3-5 minutes.
• Off heat, whisk in cream (the mixture will sputter) and rum, then add pecans.
• Serve butter warm with biscuits or store in an airtight container and refrigerate for up to 1 week. (Youy may substitute 3/4 cup chopped dried aqpricots for fresh).