Peanut Praline Butter Recipes

PEANUT PRALINE BUTTER RECIPE

Steps:

• Spread greaseproof paper on a tray and grease it with butter according to the praline size you are planning to make,
• Take the sugar in a non-stick pan and melt it over medium-high heat until it becomes completely liquid,
• Add the butter and mix it quickly to let it melt,
• Add the peanuts and mix,
• Remove the pan from the heat and spread it on the greased paper in the desired size immediately,
• After it is completely cooled, break it into small pieces,
• Take the pieces in a food processor and process until finely ground,
• You can store it in a glass jar at room temperature for up to 3 months.

PEANUT BUTTER PRALINE COOKIES

Steps:

• In a large bowl, beat shortening, and peanut butter until combined.
• Add sugars; beat till fluffy. Beat in egg, milk, and vanilla.
• Beat in flour and baking soda. Stir in peanuts.
• Drop on ungreased cookie sheet. Flatten slightly with the bottom of a glass dipped in sugar.
• Bake at 375 degrees for 8 to 10 minutes or till set.
• Cool cookies on wire rack.
• To make the praline frosting: In a small saucepan, combine brown sugar and cream, heat and stir until bubbly. Reduce heat and simmer for 2 minutes. Remove from heat. Beat in powdered sugar till smooth. Immediately drizzle over cookies.
• Makes about 36 cookies.

PEANUT BUTTER PRALINE PIE

Steps:

• 1. In a large bowl, combine the crust ingredients. Press into a 9" pie plate. Bake at 350* for 10 minutes. Cool on a wire rack.
• 2. In a saucepan, combine sugars and cornstarch. Add butter and water. Bring to a boil on medium heat; cook and stir for 1 minute or until thickened. Stir in pecans. Pour into crust, refrigerate
• 3. Meanwhile, in a saucepan, combine pudding mix and milk. Cook and stir over medium heat until mixture comes to a boil. Remove from the heat. Stir in peanut butter chips until smooth.
• 4. cover and refrigerate for 1 hour. Fold whipped topping into pudding mixture; spoon over praline layer. Refrigerate. Garnish with pecans and whipped topping

PEANUT BUTTER PECAN PRALINES

Steps:

• In a large, heavy bottomed saucepan, combine the sugars and milk over medium high heat. Stir CONSTANTLY until mixture reasches 228 degrees on a candy thermometer.
• Add butter, peanut butter and pecans and continue to stir until mixture reaches 240 degrees.
• Remove from heat and stir in vanilla.
• Beat VIGOROUSLY with a WOODEN spoon until mixture begins to thicken and lose the glossy appearance.
• Working QUICKLY, drop by rounded tablespoonfuls onto lightly greased aluminum foil.
• Cool completely and store in an airtight container.