Creamy Praline Topping Recipes

PRALINE TOPPING

Steps:

• Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
• To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
• To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.

PRALINE SUNDAE TOPPING

Steps:

• Melt butter in a saucepan over low heat. Stir in brown sugar, marshmallows, corn syrup and salt. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Remove from the heat, and cool for 5 minutes. Stir in evaporated milk, pecans and vanilla; mix well.

CREAMY PECAN PRALINES

Steps:

• Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
• Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.

CHOCOLATE PRALINE ICE CREAM TOPPING

Steps:

• In a saucepan over medium heat, bring cream, brown sugar and butter to a boil, stirring constantly. Reduce heat; simmer for 2 minutes, stirring occasionally. Remove from the heat; stir in the chocolate chips until melted and smooth. Stir in pecans. Serve warm over ice cream. Store in the refrigerator.

CREAMY PRALINE TOPPING

Steps:

• Mix cream cheese and sugar in medium bowl until well blended.
• Add remaining ingredients; mix well.
• Spread over warm pieces of coffee cake.

PARMESAN CREAM SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Add minced garlic and sauté until garlic is fragrant, about 30 seconds.
• Add in media crema, salt, and pepper. Stir until warmed through. Mix in Parmesan cheese, 1/4 cup at a time, stirring after each addition until smooth.

CREAMY PRALINE PECAN PIE

Steps:

• 1. Blend cool whip, cream cheese, and powdered sugar well with a mixer then chill.
• 2. Stir the pecans, coconut, and melted butter together, spread on a slightly greased cookie sheet, then drizzle with Caramel Sauce. Put in the oven and bake at 350 for 15-20 minutes or until brown (watch, so it doesn't burn).
• 3. As the pecan, coconut and butter mixtures is cooling, take your cream cheese mixture from the fridge and spread that into your pie crust.
• Then spoon the cooled pecan/coconut topping over the cream cheese, drizzle more Caramel Sauce on the top, and you're done!
• Keep refrigerated until ready to eat.

PRALINE ICE CREAM

Steps:

• In a heavy saucepan, heat milk to 175°; stir in sugar until dissolved. Whisk a small amount of hot mixture into eggs; return all to the pan, whisking constantly. Cook, stirring constantly, over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°. Do not allow to boil. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with any remaining ice cream mixture., For candied pecans, in a heavy skillet, melt butter over medium heat. Stir in brown sugar, cinnamon and nutmeg; cook and stir until sugar is dissolved. Add pecans; cook and stir 2-3 minutes or until coated. Spread pecans onto a greased foil-lined baking sheet. Cool completely., For sauce, combine butter, water and corn syrup in a heavy saucepan. Cook and stir over medium-low heat until butter is melted. Add sugar; cook and stir until sugar is dissolved. Bring to a boil over medium-high heat without stirring. Boil 4 minutes. Stir 6-8 minutes or until mixture is caramel-colored. Remove from heat. Carefully stir in cream until smooth. Serve caramel sauce and candied pecans over ice cream.

OVERNIGHT PRALINE FRENCH TOAST RECIPE BY TASTY

Steps:

• In a large bowl, add the eggs, half & half, brown sugar, cinnamon, nutmeg, and pinch of salt. Whisk to combine.
• Line bread in a greased 9x13-inch (23x33 cm) baking dish, overlapping slightly.
• Pour the egg mixture over the bread.
• Cover the baking dish in foil and refrigerate overnight.
• Preheat oven to 350˚F (180˚C).
• In a bowl, add the butter, brown sugar, pecans, cinnamon, nutmeg, and salt. Stir to combine.
• Remove the baking dish from the refrigerator and remove the foil. Top the French toast with the praline, and place foil back on
• Bake for 40 minutes. Remove foil, and bake for an additional 20 minutes, or until puffed and slightly golden.
• Serve with maple syrup.
• Enjoy!

PECAN PRALINE TOPPING

Steps:

• Melt butter over medium heat in a small pan. Stir in brown sugar, whipping cream and vanilla.
• Cook and stir until it reaches a full boil then reduce heat and boil gently for three minutes stirring occasionally.
• Remove from heat and stir in chopped pecans (and shot of rum if serving the adult version). Serve warm.