Praline Dust Recipes

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.

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.

PRALINE DUST

Steps:

• Spray a baking sheet with vegetable-oil cooking spray, wiping off any excess with a paper towel; set aside. In a medium heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir to combine. Cover, and bring to a boil over high heat. Cook until sugar is dissolved. Uncover, reduce heat to medium, and continue to cook without stirring until the sugar mixture reaches 295 degrees.on a candy thermometer. Remove from heat.
• Stir in 3/4 cup pistachios, the butter, vanilla, and baking soda. Return to heat, and cook, stirring constantly, until the mixture reaches 300 degrees.on a candy thermometer. Remove from heat, and pour mixture onto prepared baking sheet. Working quickly, spread mixture. Set aside to cool.
• Break brittle into small pieces. Place in a food processor fitted with a metal blade. Process until powdery.

PRALINE FEUILLETE

Steps:

• Combine the cocoa butter and milk chocolate together. Add the praline paste. Mix well. Stir in the paillete feuilletine. Spread evenly into a 9 by 13-inch pan lined with parchment paper. Chill until set. Remove from pan and into cut squares. Coat squares with chocolate. When chocolate is almost set, dust with cocoa powder.

PRALINE DUST

Steps:

• Lightly brown the nuts in an oven.
• cook the water and sugar until the caramel stage is reached.
• mix in the nuts.
• Turn out the micture on a baking sheet lined with baking parchement and lightly oiled.
• Allow to become quite cold.
• Crush to a coarse sand texture with a rolling pin, or break into chunks and place in a processor with a blade attachment.
• Store in an airtight container.

PRALINE STRIPS

Steps:

• 1. Arrange graham crackers in an ungreased 10x15x1 inch pan, line with parchment paper or grease the pan as I do.
• 2. Heat butter and sugar to boiling point. Boil 2 minutes. Remove from heat. Stir in nuts. Spread over crackers.
• 3. Bake at 350 degrees for 10 minutes. Cut while warm along cracker grooves. Store in an airtight container.

PRALINE CAKE

Steps:

• 1. Preheat oven to 350 degrees F.
• 2. Prepare 2 (9-inch) round cake pans with cooking spray. Line bottoms with parchment or waxed paper. Coat parchment with cooking spray. Dust pan with flour.
• 3. For cake: beat sugar and 1/2 cup softened butter until well blended. Add eggs and egg white, one at a time, betting well after each addition.
• 4. In separate bowl, combine dry ingredients and whisk to blend.
• 5. Add dry ingredients to egg mixture, a little at a time. Alternating with milk--beginning and ending with flour mixture. Add vanilla.
• 6. Pour batter into prepared pans, and sharply tap pans on counter a few times to remove air bubbles. Bake at 350 degrees for about 30 minutes or until a toothpick inserted in center comes out clean.
• 7. Cool in pans for 10 minutes, then remove from pans, peel off parchment and allow to cool completely on wire rack.
• 8. To toast pecans: place them in single layer on cookie sheet and bake in 350 degree oven for about 5-10 minutes. Keep an eye on them so they don't burn.
• 9. For frosting: Combine brown sugar, evaporated milk, butter, corn syrup and salt in medium saucepan. Bring to boil over medium-high heat, stirring constantly. Reduce heat and continue to simmer until thickened (about 5-7 minutes), stirring occasionally.
• 10. Remove from heat. Add powdered sugar and vanilla. Beat at medium speed with mixer until smooth and slightly warm. Cool 2-3 minutes (it will be thin, but it thickens as it cools).
• 11. Place 1 cake layer on a plate. Sprinkle with roasted chopped pecans and spoon some of the frosting on top of layer. Top with remaining layer and frost top and sides of cake. I let the frosting kind of drip down the sides. Garnish with roasted pecan halves. Store cake, loosely covered, in refrigerator.