QUICK PRALINE BARS
Turn ordinary graham crackers into an extraordinary treat. The delicious praline topping adds a sweet pecan crunch.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Arrange graham crackers in single layer in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
- Heat brown sugar and butter to boiling in 2-quart saucepan. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla.
- Pour sugar mixture over crackers; spread evenly. Sprinkle with pecans.
- Bake 8 to 10 minutes or until bubbly; cool slightly. Cut between graham crackers into bars.
Nutrition Facts : Calories 100, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 6 g, TransFat 0 g
PRALINES
Had these in New Orleans and loved them, so I tried different combos and liked this best.
Provided by MARKR
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 20
Number Of Ingredients 6
Steps:
- Line a baking sheet with aluminum foil.
- In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 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.
- Drop by spoonfuls onto prepared baking sheet. Let cool completely.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g
SPICED HOLIDAY PRALINES
Living in the South, Elizabeth Choinski has seen plenty of pralines in her time, flavored with the likes of chocolate and coffee. But she had never come upon pralines imbued with the classic spice flavors of the holidays. So she made her own, mixing cloves and cinnamon into the pot. The resulting pralines are superb: aromatic, creamy as they melt in your mouth, then crunchy from the nuts.
Provided by Melissa Clark
Categories brunch, lunch, appetizer
Time 50m
Yield 2 dozen pieces
Number Of Ingredients 8
Steps:
- In a saucepan, combine sugar, cane syrup, pecans and 1/2 cup water. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook, stirring occasionally, until mixture reaches 235 degrees on a candy thermometer.
- Remove saucepan from heat and immediately stir in butter, vanilla extract and spices. Allow mixture to cool for 10 minutes.
- Carefully using a hand-held mixer, or a standing mixer fitted with the paddle attachment, whip until mixture changes to a lighter color and becomes creamy and just starts to stiffen as it cools (it should still be warm). The pecans will break up a bit.
- Use a tablespoon-size cookie dough scoop to drop mixture onto two parchment-paper-lined baking sheets (12 pralines on each sheet). Use a spatula to flatten each praline. Let cool completely and store in a tin, creating separate layers with wax paper.
Nutrition Facts : @context http, Calories 161, UnsaturatedFat 6 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 3 milligrams, Sugar 22 grams, TransFat 0 grams
CRUSHED HAZELNUT PRALINE
Use this recipe to make our Butterscotch-Praline Cream Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Coat a rimmed baking sheet with cooking spray. Heat sugar, corn syrup, water, and a pinch of salt in a small saucepan over medium-high heat, stirring constantly until sugar dissolves. Continue to cook, without stirring, until deep amber. Remove from heat, stir in nuts, and spread evenly on baking sheet. Let cool completely on sheet on a wire rack.
- Break praline into medium pieces, and transfer to a resealable plastic bag. Using a rolling pin, crush into pea-size pieces.
CRUSHED HAZELNUT PRALINE
You can make praline from any variety of toasted nuts (preferably blanched or skinless). The Butterscotch Praline Cream Pie features this variation, crushed and folded into the whipped cream and sprinkled over the top.
Yield Makes enough for 1 cup
Number Of Ingredients 6
Steps:
- Coat a rimmed baking sheet with cooking spray. Combine sugar, corn syrup, water, and salt in a small saucepan over medium-high heat, stirring constantly until sugar dissolves. Continue to cook, without stirring, until deep amber. Remove from heat and stir in nuts. Immediately pour mixture onto prepared baking sheet, and spread into an even layer. Let cool completely on sheet on a wire rack. Break praline into medium-size pieces, and transfer to a resealable plastic bag. Using a rolling pin, crush into pea-size portions.
CRUSHED PRALINE
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- In a heavy skillet dissolve the sugar and the cream of tartar in the water over moderate heat, stirring, bring the syrup to a boil, and cook it over moderate heat, without stirring, until it is a light caramel. Add the almonds and swirl the skillet until they are coated with the caramel. Pour the mixture onto butter foil and let it cool completely. Transfer the praline to a cutting board and chop it coarse. In a blender or food processor crush the praline pieces in batches. The crushed praline keeps in airtight containers for 3 weeks.
BEST PRALINE COOKIES
The crushed nut brittle in these cookies makes them different and delicious. Make then any time you want a yummy treat.
Provided by Annacia
Categories Drop Cookies
Time 48m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Grease a large baking sheet with butter; set aside.
- Stir together the 1/3 cup granulated sugar and water in a heavy medium saucepan. Cook and stir over medium-high heat until boiling.
- Cook for 2 -/2 to 3-1/2 minutes more or until syrup is a deep golden brown. Remove from heat.
- Stir in nuts. Immediately pour onto the prepared baking sheet.
- Cool completely on a wire rack until firm.
- Transfer the firm praline to a heavy plastic bag.
- Using a rolling pin, crush the praline into small pieces; set aside.
- For cookies, beat the 1 cup butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
- Add brown sugar, the 1/2 cup granulated sugar, and baking soda; beat until combined, scraping sides of bowl occasionally.
- Beat in eggs and vanilla until combined. Beat in as much of the flour as you can. Stir in remaining flour and crushed praline.
- Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
- Bake in a 350 degree F oven for 13 to 15 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool completely.
- Drizzle melted chocolate over cookies.
Nutrition Facts : Calories 115.4, Fat 6.4, SaturatedFat 3, Cholesterol 17.9, Sodium 51.6, Carbohydrate 13.8, Fiber 0.7, Sugar 8.1, Protein 1.6
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