Praline Butter Recipes

PRALINE BUTTER COOKIES

Steps:

• Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition. Stir in vanilla and praline liqueur.
• Combine flour, baking powder, and salt; gradually add to creamed mixture, mixing well. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets.
• Press a pecan half into center of each cookie. Bake at 300 degrees F (150 degrees C) for 20 minutes or until lightly browned. Cool on wire racks.

PRALINE BUTTERCREAM

Steps:

• Make the praline: Butter a baking sheet, or line it with a Silpat (a French baking mat). Set aside. In a small, heavy saucepan, bring 1 cup sugar and the water to a boil over medium heat, stirring until sugar dissolves; wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
• Continue cooking, without stirring, until dark amber, swirling pan to color evenly. Remove from heat; stir in nuts, distributing evenly. Immediately pour mixture onto prepared baking sheet. Let sit until hardened and completely cool.
• Break praline into pieces, and place in the bowl of a food processor fitted with the metal blade. Process to a fine powder. Measure out 1 1/2 cups praline powder, and set aside. Reserve remaining powder for another use.
• Make the buttercream: In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk together egg whites and remaining 1/2 cup sugar until mixture is warm to the touch and sugar has dissolved.
• Attach bowl to mixer fitted with the whisk attachment, and beat on high speed until mixture is stiff and cool, about 5 minutes. Add butter all at once, and beat until mixture has a smooth, spreadable consistency, about 5 minutes. Don't worry if the buttercream separates and appears curdled; it will come back together with continued beating.
• Add praline powder; beat to combine. If using the same day, set aside, covered with plastic wrap, at room temperature, until ready to use. Or refrigerate in an airtight container up to 3 days. Before using, bring to room temperature; beat with paddle attachment until smooth.

PRALINE BUTTER

Steps:

• In a heavy 6-inch skillet evenly spread out the sugar.
• Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
• Carefully add pecan and 1 tbl butter or margarine.
• Reduce heat to low; cook until sugar melts and turns golden brown, stirring constantly.
• Remove skillet from the heat; spread candied nuts on a buttered baking sheet or piece of foil.
• Cool. Break into small clusters.
• Place clusters in a plastic bag and, using a rolling pin, crush the candied nuts.
• In a mixing bowl, stir together remaining butter, vanilla extract and candied nuts.
• If not serving immediately, cover and chill.
• Let the butter stand at room temperature for about 1 hour before serving.

FRESH APRICOT PRALINE BUTTER

Steps:

• Melt butter in a saute pan over medium heat. Add apricots and cook, stirring occasionally until softened about 5 minutes.
• Stir preserves and brown sugar into apricots and butter until melted; add vanilla and cinnamon.
• Bring mixture to a boil, and boil without stirring 3-5 minutes.
• Off heat, whisk in cream (the mixture will sputter) and rum, then add pecans.
• Serve butter warm with biscuits or store in an airtight container and refrigerate for up to 1 week. (Youy may substitute 3/4 cup chopped dried aqpricots for fresh).

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.

ALMOND PRALINE BUTTER

Steps:

• Preheat oven to 300°F. and lightly oil a 12-inch square of foil.
• In a large baking pan toast almonds in one layer in middle of oven 15 to 20 minutes, or until fragrant and golden.
• In a heavy saucepan bring sugar, water, and cream of tartar to a boil over moderate heat and stir until sugar is dissolved. Boil syrup, without stirring, washing down sugar crystals on side of pan with a brush dipped in cold water, until syrup turns pale golden. Continue to cook syrup, without stirring, swirling pan occasionally, until it is a deep golden caramel. Add almonds, stirring until coated well. Immediately pour mixture onto foil, spreading as much as possible to form one layer, and cool completely, about 30 minutes. Remove praline from foil and break into 1 1/2-inch pieces. Praline may be made 1 week ahead and kept in an airtight container.
• Reserve 1/2 cup praline for garnish if desired and in food processor chop fine remaining praline. Add salt and continue to let motor run until nuts release their oil and mixture turns into a smooth paste, about 15 minutes. Let praline butter cool. Praline butter may be made several days ahead and kept chilled, covered. Let praline butter soften to room temperature before using.

PRALINE MELTAWAY BISCUITS

Steps:

• Heat oven to 425°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. Stir together butter, brown sugar and pecans in small bowl. Divide sugar mixture evenly among muffin cups.
• Stir Bisquick mix, milk and granulated sugar in medium bowl until soft dough forms. Place a spoonful of dough in each muffin cup.
• Bake 11 to 13 minutes or until golden brown. Turn pan upside down onto cookie sheet. Leave pan over biscuits a few minutes to allow brown sugar mixture to drizzle over biscuits. Replace topping from pan on biscuits. Cool slightly before serving; serve warm.