PRALINE BUTTER
I seem to be addicted to the idea of praline anything lately. Putting this here for safe keeping (in case I ever think of something that must absolutely be smothered in praline butter!). It comes from the Better Homes and Gardens book "Old-Fashioned Home Baking." Prep and cook times are guesses.
Provided by the_cookie_lady
Categories Low Protein
Time 15m
Yield 3/4 cup, 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 248.6, Fat 23.8, SaturatedFat 11.5, Cholesterol 45.8, Sodium 122.6, Carbohydrate 9.7, Fiber 0.9, Sugar 8.7, Protein 1
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