Chocolate Pecan Praline Cream Doughnuts Recipes

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PECAN AND CHOCOLATE PRALINES



Pecan and Chocolate Pralines image

Provided by Bon Appétit Test Kitchen

Categories     Chocolate     Dessert     Cocktail Party     Low Sodium     Mardi Gras     New Year's Eve     Pecan     Christmas Eve     Party     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 24

Number Of Ingredients 8

2 cups pecan halves plus 24 for garnish
1 cup sugar
1 cup (packed) light brown sugar
1/2 cup heavy cream
2 tablespoons (1/4 stick) unsalted butter
4 ounces semisweet or bittersweet chocolate, melted
Special Equipment
A candy thermometer

Steps:

  • Line 2 baking sheets with parchment. Stirring gently, bring 2 cups pecans, both sugars, cream, and butter to a boil in a medium heavy saucepan over medium-high heat. Attach candy thermometer to side of pan. Boil, occasionally swirling pan, until thermometer registers 236°F, 7-8 minutes. Remove from heat; stir vigorously with a wooden spoon until mixture thickens and pecans are suspended in syrup, 2-3 minutes.
  • Drop candy by heaping teaspoonfuls onto prepared sheets. Let cool completely. Spoon some melted chocolate over; place a pecan half on top. Chill until set, about 30 minutes. DO AHEAD: Can be made 1 week ahead. Store airtight in refrigerator. Return to room temperature before serving.

CHOCOLATE PRALINES, MEXICAN STYLE



Chocolate Pralines, Mexican Style image

These are the kind of pralines that you find at the checkout in Mexican restaurants. They are creamy instead of chewy like those in New Orleans, and the secret ingredient to make these creamy dreamy pralines...marshmallows! These are surprisingly easy to make and even quicker to disappear!

Provided by mintconditionherbfarm

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 36

Number Of Ingredients 9

1 ½ cups white sugar
½ cup packed light brown sugar
½ cup evaporated whole milk
3 tablespoons light corn syrup
1 tablespoon unsweetened cocoa powder
4 large marshmallows
½ teaspoon vanilla extract
2 teaspoons butter
2 cups chopped pecans

Steps:

  • Line a baking sheet with parchment paper.
  • Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
  • Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
  • Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.

Nutrition Facts : Calories 100.3 calories, Carbohydrate 14.6 g, Cholesterol 1.6 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.7 g, Sodium 7.9 mg, Sugar 12.8 g

CHOCOLATE PECAN PRALINE SAUCE (PAMPERED CHEF)



Chocolate Pecan Praline Sauce (Pampered Chef) image

A Pampered Chef consultant demonstrated this recipe at one of my Pampered Chef kitchen shows. It was a big hit with all my guest! Perfect for any chocolate craving!!!

Provided by Kim D.

Categories     Sauces

Time 20m

Yield 2 cups

Number Of Ingredients 8

1/2 cup butter
1/2 cup semi-sweet chocolate chips
1 cup packed brown sugar
3 tablespoons light corn syrup
1 dash salt
1 cup evaporated milk
1/2 cup chopped pecans
1 teaspoon pure vanilla extract

Steps:

  • In a large saucepan, melt butter and chocolate chips over medium heat.
  • Stir until blended and add brown sugar, corn syrup and salt.
  • Boil 5 minutes.
  • Add evaporated milk, pecans, and vanilla extract.
  • Stir and boil 1 minute longer.
  • Cool a little and serve warm on top of ice cream or a brownie sundae!

CHOCOLATE PECAN PRALINE CAKE



Chocolate Pecan Praline Cake image

A very sweet lady gave me this recipe a long time ago. This is such an impressive looking cake! This cake once sold for $150 at a charity auction where I work.

Provided by Angel91805

Categories     Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 cup butter
1/4 cup whipping cream
1 cup packed brown sugar
1 cup coarsely chopped pecans
18 1/4 ounces duncan hines devil's food cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2 (16 ounce) cans dark chocolate frosting
1/2-3/4 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 325.
  • In a small heavy saucepan, cook the butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Divide evenly into two 9" cake pans. Spread this mixture over the bottom of pans and sprinkle liberally with ½ cup pecans in each.
  • In a large bowl, combine cake mix, oil, water & eggs at low speed until moistened; then beat 2 minutes at high speed. Divide evenly into the two cake pans by carefully spooning batter over pecans around edges of pan and then over the center area.
  • Bake 50-60 minutes or until ice pick inserted in the center tests clean.
  • Cool 5 minutes only. Then cover each pan with wax paper and invert onto wire racks to finish cooling. Determine which cake layer will be the top layer and add as many additional chopped pecans as desired to make topping lush and attractive looking.
  • When completely cooled, with both hands, carefully lift up the layer of cake to be the bottom layer and remove the waxed paper. Place on a serving/cake platter.
  • Spread frosting over the top of the pecans, filling in all the spaces around the bottom layer. Repeat procedure to place top layer of cake on the bottom layer, except DO NOT frost the top. Frost the sides only.
  • Then melt chocolate morsels with about a teaspoon of vegetable oil to a consistency that you can drizzle back and forth across the top of the cake to give it a finished look. You can do this by putting the chocolate chips and oil in a small Ziploc bag and placing the sealed bag in a pan or dish of hot water for a few minutes until chips are melted. Lift bag from water and dry off. Then compress the contents together with your fingers until well blended. Snip off a very small corner and the bottom of the bag and allow glaze to drizzle out while moving bag across top of the cake.

Nutrition Facts : Calories 806.9, Fat 45.5, SaturatedFat 14.6, Cholesterol 80, Sodium 576.3, Carbohydrate 103, Fiber 3, Sugar 82.1, Protein 6.3

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