Babybriewithpraline Recipes

PRALINE-TOPPED BRIE

Steps:

• Preheat oven to 350.
• Place the round of cheese in a shallow oven proof serving dish or pie plate.
• In a small bowl stir together orange marmalade and brown sugar.
• Spread over top of cheese.
• Sprinkle with pecans.
• Bake about 15 minutes for smaller round (about 20 minutes for larger round) or until cheese is slightly softened and topping is bubbly.
• Serve with baguette slices and/or crackers.

PRALINES II

Steps:

• Lightly grease the inside of a 4-quart saucepan. Line a baking sheet with waxed paper.
• Stir the brown sugar, white sugar, baking soda, sour cream, and corn syrup together in the oiled pan; place over low heat. Cook and stir continually until the sugars are dissolved. Wipe any sugar crystals above the liquid line with a pastry brush moistened with cold water. Bring to a boil over medium-high heat. Do not stir once the sugar syrup begins to boil. Heat to 240 degrees F (115 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; stir in the butter, vanilla, and chopped pecans.
• Drop spoonfuls of the mixture 2 inches apart onto the prepared baking sheets. Press a pecan half into the top of each praline. Allow to cool completely. Store in an airtight container in a cool place.

PRALINES

Steps:

• Bring first 4 ingredients to a boil in a 3 quart saucepan over medium heat, stirring mixture constantly.
• Cook, stirring occasionally, 6-8 minutes, or until a candy thermometer registers 236 degrees (soft ball stage).
• Remove mixture from heat, and add butter (do not stir).
• Let stand until candy thermometer reaches 150 degrees.
• Stir in pecans and vanilla, using a wooden spoon, and stir constantly until candy begins to thicken.
• Drop by heaping teaspoonfuls, working rapidly, onto wax paper.
• Let stand until firm.

PRALINE

Steps:

• Combine the sugar and water in a saucepan and bring to the boil. Cook over moderatly high heat for five minutes.
• Stir in the almonds and continue cooking, stirring almost constantly with a wire whisk. The syrup will become granular for a brief time. Continue cooking for a total of about five minutes or until the syrup becomes a dark caramel color.
• Meanwhile, brush a cold flat surface (preferably marble or glass, not wood) with oil and wipe with a paper towel to leave a light film of oil. Pour the caramelized almonds onto the surface. Let stand until thoroughly cold. The praline may be cracked and eaten at this point. Or it may be pulverized.
• Break up the caramelized almonds into pieces. Pulverize the pieces. This may be done two ways, using a rolling pin (which is more traditional) or a food processor. If you use a food processor, a little oil might come out of the almonds.