Best Praline Chocolate Snack Mix Recipes

PRALINE CRUNCH SNACK MIX RECIPE

Steps:

• Preheat the oven to 250ºF. Lightly coat a baking sheet or roasting pan with cooking spray.
• In a large bowl, combine cereal and pecans.
• In a medium saucepan over medium-high heat, combine brown sugar, corn syrup, and butter. Bring to a boil, stirring occasionally. Remove from the heat and stir in vanilla and baking soda. Pour over cereal mixture, tossing gently to coat evenly.
• Pour cereal mixture in the pan and spread out evenly. Bake for 1 hour, stirring every 15 minutes.
• Pour onto wax or parchment paper to cool. Break into pieces.

PRALINE CRUNCH

Steps:

• Preheat oven to 200°F.
• In a large mixing bowl, add the cereal and pecans. Set aside.
• In a medium-sized saucepan, combine the butter, brown sugar and corn syrup. Cook on medium-high heat until it comes to a boil.
• Reduce the heat to low-medium and let the mixture boil for 5 minutes; remove from the heat.
• Stir in the vanilla and salt.
• Pour the mixture over the cereal and pecans and stir until the pieces are evenly coated, being careful not to crush the cereal.
• Divide the mixture between two sheet pans* and spread out evenly.
• Bake for 1 hour, stirring each pan of praline crunch every 15 minutes.
• Let cool and store in an airtight container.

CHOCOLATE PRALINES

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray .
• Remove 3 tablespoons from the ½ cup of chocolate chips and set aside.
• In a medium saucepan, combine both sugars, the cream, the butter, and the salt over medium heat. Stir until the sugars and butter dissolve. Brush down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming, and insert a candy thermometer .
• Continue to cook without stirring until the thermometer reaches 240 F. Once the proper temperature is reached, remove the candy from the heat, take out the thermometer, and immediately add the pecans and the remaining 1/3 cup of chocolate chips.
• Begin to stir the candy vigorously. The chocolate will melt and the candy will start to get lighter in color and more opaque. Continue to stir until the candy starts to hold its shape. It should still be easy to stir, however. It is important not to stir too much, as pralines quickly go from fluid to rock-solid.
• Once it is a lighter, opaque brown and holds its shape, quickly begin to drop small spoonfuls of the candy onto the prepared baking sheet. Work quickly to form the candies, as the pralines will start to set in the saucepan.
• If the candy stiffens before you're done scooping, add a spoonful of very hot water and stir until it loosens, then continue scooping until you have formed all the pralines.
• Place the reserved 3 tablespoons of chocolate chips in a small microwave-safe bowl and microwave them until melted about 40 seconds.
• Scrape the melted chocolate into a small zip-close bag and cut off the corner. Drizzle melted chocolate over the pralines in a decorative pattern.
• Place the pralines in the refrigerator to set the chocolate, about 15 minutes.
• Store chocolate pralines in an airtight container at room temperature.
• Enjoy!

HERSHEY'S CHOCOLATE PRALINES

Steps:

• Line 2 cookie sheets with wax paper.
• In a heavy 3 quart saucepan combine sugar,brown sugar,cocoa and light cream.
• Cook over medium heat,stirring constantly until mixture boils.
• Reduce heat to low,cook stirring occanionally to 234 degrees (soft ball stage).
• Remove from heat.
• Add butter and vanilla.
• DO NOT STIR.
• Cool at room temperature to 160 degrees.
• Add pecans,Beat with wooden spoon just until mixture begins to thicken (about 1-2 minutes) but is still glossy.
• Quickly drop by teaspoonfuls onto cookie sheet.
• Cool.
• Store covered.

PRALINE FEUILLETE

Steps:

• Combine the cocoa butter and milk chocolate together. Add the praline paste. Mix well. Stir in the paillete feuilletine. Spread evenly into a 9 by 13-inch pan lined with parchment paper. Chill until set. Remove from pan and into cut squares. Coat squares with chocolate. When chocolate is almost set, dust with cocoa powder.

PRALINE NUT CHEX MIX

Steps:

• Heat oven to 375.
• spray a large shallow pan with cooking spray.
• Mix cereal, pretzels, and nuts in a large bowl, then place in shallow pan.
• Combine brown sugar, butter and corn syrup in a sauce pan. Cook over medium heat, bring to a boil. Boil for 4-6 minutes stirring constantly.
• Remove from heat, add baking soda and vanilla. Stir quickly and then pour over cereal mix. Toss cereal mix.
• Bake in oven 10-15 minutes stirring every 5 minutes until set.
• Pour onto alumimnum foil to cool. Break large pieces apart.
• Store in airtight container.
• Enjoy!

PRALINE CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Sprinkle with pecans., In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in vanilla. Pour over pecans. Refrigerate 1-2 hours or until set., In a large bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate 1-2 hours or until set., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Refrigerate 1-2 hours or until set., Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with pecans. Refrigerate leftovers. ,

PRALINES

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.