Cashew Praline Recipes

SPICY PRALINE CASHEWS

Steps:

• In a large heavy saucepan over medium heat, combine sugar and vinegar. Cook, without stirring, until mixture turns a golden amber color, about 8 minutes. Remove from the heat; stir in the salt, cumin and cayenne. Add cashews; stir until blended. Cool on waxed paper. Store in an airtight container.

PRALINE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a casserole dish.
• Place flour in a shallow bowl and press chicken strips into the flour; tap to remove excess flour.
• Dip floured chicken in the egg and again coat with flour.
• Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until golden brown and the meat is no longer pink inside, about 5 minutes per side; drain on a paper towel-lined plate.
• Melt butter in a saucepan over medium heat and stir in brown sugar, maple syrup, pecans, and Creole seasoning. Bring the mixture to a boil and cook for 1 minute.
• Place chicken strips into the prepared casserole dish; pour praline sauce over chicken and toss chicken to coat with sauce.
• Bake in the preheated oven until sauce is bubbling, 10 to 15 minutes.

DUTCH CARAMEL CASHEW COOKIES

Steps:

• Make cashew praline: In a heavy skillet cook sugar with the water and cream of tartar over moderately high heat, washing down any undissolved sugar that clings to the sides of the skillet with a brush dipped in cold water, until the mixture is a light caramel. Quickly stir in cashews. Pour the praline onto a buttered piece of foil and with a buttered spatula spread it into a thin sheet. Let it cool until it hardens and chop it coarsely.
• In a bowl beat butter with sugar until creamy. Beat in egg yolk and vanilla. Stir in flour and 2/3 of the chopped praline and form the mixture into a dough.
• Drop the dough by heaping teaspoons onto a lightly buttered baking sheet about 2 inches apart, flatten slightly and sprinkle with remaining praline. Bake at 350° F for 12-15 minutes, or until lightly browned. Let the cookies cool on the sheet for about 1 minute and with a spatula remove them to a rack to cool completely.

CINNAMON PRALINE NUTS

Steps:

• Preheat oven to 350°. In a large bowl, mix the first five ingredients until blended. Add pecans and walnuts; toss to coat., Transfer to a greased baking sheet. Bake 20-25 minutes or until toasted, stirring twice. Cool completely. Store in an airtight container.

CASHEW PRALINE

Steps:

• Grind the brittle with the oil in a food processor until it has completely broken down and almost liquefied. Boom: it's praline. Look at how easy that was. Store in an airtight container in the fridge for up to 1 month or in the freezer for up to 2 months.

PAULA DEEN'S PRALINES

Steps:

• Butter the sides of a heavy 2-quart saucepan.
• Put the sugars, salt, corn syrup, milk, and butter in saucepan.
• Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil.
• Continue to cook to a soft ball stage, approximately 236 degrees F on a candy thermometer.
• (If you do a cold water test, drizzle a drop of candy into a glass of cold water, the ball of candy will flatten between your fingers when you take it out of the water.) Remove from heat and allow it to cool for 10 minutes.
• Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss.
• Quickly drop heaping tablespoons onto waxed paper.
• If the candy becomes stiff, add a few drops of hot water.