Nut Free Pecan Pralines Recipes

NUT FREE PRALINES IN THE MICROWAVE

Steps:

• In a microwave safe bowl combine sugar, cream, and butter.
• Lay out a piece of wax paper on a flat surface.
• Microwave on high for about 2 1/2 to 3 minutes.
• Add the Rice Krispies and stir.
• Microwave on high for an additional 1 1/2 minutes.
• Remove from microwave and stir.
• Let it sit for 45 seconds.
• Stir one last time.
• Using a medium ice cream scooper (about 2 tablespoons size), scoop out a praline and drop it on the wax paper about 1-2 inches apart.

PECAN PRALINES

Steps:

• Combine all ingredients except the pecans in a heavy saucepan. Over medium heat stir mixture until it comes to a boil. Turn heat down to medium-low and continue to stir. Spoon mixture up on sides of pan to melt any sugar that hasn't melted.
• Cook until mixture reaches 238 to 241 degrees F on a candy thermometer or soft ball stage. Stir in the pecans. Remove from heat. Stir until the mixture begins to thicken and becomes creamy and cloudy. Drop onto parchment paper, buttered pan or buttered marble slab, using a spoon or ice cream scoop. Let cool.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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.

NUT-FREE "PECAN" PRALINES

Steps:

• Cover a baking sheet with a sheet of wax or parchment paper. Set aside.
• Place all ingredients, except pretzels, into a small pot over medium heat.
• Stir.
• When it's all melty, keep stirring.
• Stir. Stir. Stir. Stir. Stir. Stir.
• Forever, stir.
• And some more.
• When it turns a soft brown, keep stirring.
• Ok, if your arm falls off, you can totally take a break-to re-attach the arm, then keep stirring.
• Stir while it's boiling.
• Stir for about 20 minutes. But be careful of your spoon--I melted mine and had to start over fresh.
• Then pour it on the pan with the parchment paper.
• Place your 1/2 bag of pretzels into a bowl and crush them into large bits (don't crush them in the bag because then you can't manage the size of the bits as well).
• Drop your crushed pretzels across the top of the toffee and gently pat them down.
• Set the pan in the fridge for about 10 mintues or until the toffee is hard.
• Remove and break as you start to chow down!

PRALINE PECANS

Steps:

• Line 15x10-inch pan with sides with waxed paper. In heavy 3-quart saucepan, stir together granulated sugar, brown sugar, butter, milk and corn syrup. Heat to boiling over medium heat, stirring constantly. Boil 7 to 8 minutes, stirring constantly, to 234°F on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a ball that flattens when removed from water.
• Remove from heat; vigorously stir in pecans. Spoon mixture into pan, spreading in even layer. Let stand 20 minutes or until firm. Break into pieces. Store in airtight container at room temperature up to 1 week.

PECAN PRALINES

Steps:

• Line a baking sheet with parchment.
• Combine the pecans, granulated sugar, brown sugar, cream, butter, corn syrup and vanilla in a large Dutch oven fitted with a candy thermometer. Bring to a boil over medium heat, stirring constantly with a wooden spoon. Cook until the candy thermometer registers 236 degrees F, 6 to 8 minutes.
• Remove from the heat and continue stirring for 1 minute; the mixture will begin to thicken. Working quickly, carefully pour the praline mixture onto the prepared baking sheet and spread thin before it starts to set. Allow to cool and harden for at least 10 minutes.
• Break into serving-size pieces. Store in an airtight container.

PRALINES

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.