MAPLE PRALINES
I first made these as a teenager using the 1940 Edition of the Prudence Penny cookbook published by the San Francisco Examiner. I loved them then, and still do now! A pretty easy way to ease into candymaking. Cooking time is cooling time.
Provided by OhMyStars
Categories Candy
Time 40m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Boil the sugar, milk, and syrup to the soft ball stage (238f).
- Remove from heat and allow the mixture to cool.
- When it is lukewarm, beat until it is smooth and creamy.
- Stir in broken nutmeats.
- Drop by spoonfuls onto buttered parchment or wax paper, making mounds.
- Press a half walnut or pecan on top for decoration if desired.
- Allow to finish cooling, then ENJOY!
MAPLE WALNUT PRALINES
An easy walnut praline recipe with minimal preparation and cooking. Warm scoops of coated walnuts are placed on a sheet of waxed paper and allowed to settle into praline mounds. Keep refrigerated in a covered container until serving.
Provided by R. Holland
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 55m
Yield 12
Number Of Ingredients 6
Steps:
- Spread a sheet of waxed paper onto a flat working surface.
- Melt butter in a saucepan over medium heat, stirring frequently. Slowly stream maple syrup into the saucepan while stirring with the butter; bring to a light simmer. Stir confectioners' sugar, cinnamon, and salt into syrup mixture with a whisk; cook and stir until the mixture is hot and the confectioners' sugar is completely dissolved into the liquid. Gently stir walnuts into the liquid just until coated and remove saucepan from heat. Let the mixture cool slightly.
- Drop walnut pieces by the spoonful onto the waxed paper and let each portion spread into a rounded mound; let cool completely until set, at least 30 minutes.
Nutrition Facts : Calories 272.4 calories, Carbohydrate 22.7 g, Cholesterol 10.2 mg, Fat 20.2 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 4 g, Sodium 41.9 mg, Sugar 18.7 g
MAPLE PRALINES
This recipe rekindles memories of my grandfather and his love for making maple syrup. When I was in college, my mother would send me a package of her pralines during sugaring season. They were so popular with my friends, I barely managed to tuck away a few for myself.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1 pound.
Number Of Ingredients 5
Steps:
- In a heavy 1-qt. saucepan, combine sugar, cream and syrup. Cook and stir over medium heat until mixture boils. Reduce heat to medium-low. Cook, uncovered, until a candy thermometer reads 234° (soft-ball stage), stirring occasionally., Remove from the heat. Add butter; do not stir. Cool, without stirring, to 160°. Stir in pecans. Beat vigorously with a wooden spoon until mixture just begins to thicken but is still glossy. Quickly drop by spoonfuls onto waxed paper. Cool. Store in an airtight container.
Nutrition Facts : Calories 144 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 4mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.
MAPLE PRALINE BACON
I recently took a weekend trip, and I experienced one of the best meals of my life at a fine little establishment that specializes in Southern cuisine. One of the things that made this meal so memorable was the praline bacon that I had, so I took it upon myself to recreate it. The only difference is that I like mine better.
Provided by Frankie
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 35m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (135 degrees C). Line a baking sheet with parchment paper.
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
- Spread the pecans onto an unlined baking sheet, and toast 7 to 10 minutes in the preheated oven, until golden brown and aromatic. Watch the nuts carefully as they bake, because they burn quickly. Set aside to cool.
- Stir the maple syrup, butter, brown sugar, and white sugar together in a large skillet over medium-high heat and cook, stirring constantly, until the hot candy resembles foamy caramel and a candy thermometer reads 270 degrees F (130 degrees C) (soft crack stage). Quickly stir in the pecans.
- Toss the bacon in the candy mixture to coat each strip, and remove with tongs to cool and harden on the prepared baking sheet. Last but not least... eat up!
Nutrition Facts : Calories 219.4 calories, Carbohydrate 18.4 g, Cholesterol 25.5 mg, Fat 14 g, Fiber 0.6 g, Protein 6.1 g, SaturatedFat 4.6 g, Sodium 372.3 mg, Sugar 17 g
MAPLE-PRALINE SAUCE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- In a large skillet, combine maple syrup, sugar, salt, and cream. Cook over medium heat, stirring, until sugar is dissolved.
- Raise heat to medium-high, and let cook until thick enough to coat the back of a wooden spoon.
- Remove from heat, and stir in the vanilla, butter, and pecans.
- Let cool to room temperature before serving. Sauce keeps, covered, in the refrigerator for up to 1 week.
MAPLE PRALINES
Make and share this Maple Pralines recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 30m
Yield 10-12 pralines
Number Of Ingredients 6
Steps:
- Combine maple syrup, confectioner's sugar, milk and butter in sauepan.
- Cook, stirring occasionally; until a small amount of the mixture dropped in cold water forms a soft ball (236*) Remove from heat and add nuts and vanilla. Beat by hand until creamy.
- Drop by tablespoons onto wax paper. Makes 10-12 large pralines.
Nutrition Facts : Calories 318.7, Fat 14, SaturatedFat 2.3, Cholesterol 6.7, Sodium 24.7, Carbohydrate 49.1, Fiber 1.6, Sugar 43.4, Protein 2.4
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- Combine vinegar and milk in a small Dutch oven, stirring well; add sugar and syrup, stirring well. Slowly bring to a boil, stirring until sugar dissolves. Cover and continue to cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and continue cooking, stirring occasionally, until mixture reaches soft ball stage (232°).
- Remove from heat, and cool to lukewarm (110°). Beat with a wooden spoon until mixture is creamy and begins to thicken; stir in walnuts. Working rapidly, drop mixture by tablespoonfuls onto waxed paper; let cool. Store in airtight containers.
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