PRALINES
Had these in New Orleans and loved them, so I tried different combos and liked this best.
Provided by MARKR
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 20
Number Of Ingredients 6
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.
Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g
PRALINE KISSES
This is from "The Joy of Cookies" by Sharon Tyler Herbst. She says "This incredibly quick and easy recipe is the kind every cook needs for drop-in guests or last-minutes company."
Provided by the_cookie_lady
Categories Drop Cookies
Time 25m
Yield 42 cookies, 42 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees farenheit. Grease 3 large baking sheets.
- In a small mixing bowl, beat egg white and salt at medium speed until soft peaks form. Increase speed to medium-high and add sugar a tablespoon at a time, beating until all the sugar is incorporated (mixture will be thick). Stir in flour, cinnamon, vanilla and nuts. Drop mixture by level teaspoons, 1 1/2 inches apart, on prepared baking sheets.
- Bake 10 to 13 minutes, or until they are dry and firm on the top. Cook 1 minute on baking sheets. Transfer to racks to cool completely. Store in an airtight container at room temperature for up to 10 days or freeze for longer storage.
Nutrition Facts : Calories 48, Fat 2.8, SaturatedFat 0.2, Sodium 10.3, Carbohydrate 5.8, Fiber 0.4, Sugar 5.2, Protein 0.5
PRALINE
Praline is a mixture of nuts and caramelized sugar cooked together, cooled, and finely ground. It is used as an ingredient in many candies and confections. Hazelnuts or almonds are usually used to make praline.
Yield 1 cup
Number Of Ingredients 4
Steps:
- Coat a 9-inch round cake pan with the vegetable oil and set aside. Combine the sugar and the water in a 1-quart heavy-bottomed saucepan and cook over high heat until the mixture begins to turn a light caramel color (about 8 minutes). Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
- When the mixture becomes caramel colored, quickly stir in the toasted hazelnuts with a wooden spoon or heatproof spatula, coating them completely with the caramel. Remove the pan from the heat, immediately turn the hazelnut mixture into the oiled cake pan, and let it cool completely (about 30 minutes).
- Break the praline into pieces and pulverize to a powder in a food processor. In a tightly covered container, praline will keep for several months in the refrigerator or freezer. Bring the praline to room temperature before using.
- Substitute any toasted nuts for the hazelnuts.
EASY PRALINES
Pralines are delicious and always were something I liked to eat. I never made them because the recipes were too complicated. This changed when I got this from "Cooking New Orleans Style". Now I make and eat them and don't have to wait for DH to go to Louisianna on a business trip.
Provided by mandabears
Categories Candy
Time 10m
Yield 1 1/2 dozen
Number Of Ingredients 6
Steps:
- Combine first 5 ingredients in a medium sized saucepan.
- Cook over medium low heat stirring and bring to a rolling boil.
- Cook slowly over low heat for 3-5 minutes.
- Remove from heat and stir in pecan halves.
- Beat until thickened.
- I use a wooden spoon.
- If the mixture gets too thick while beating add drops of evaporated milk.
- If the mixture is too thin just beat a little longer.
- Drop by spoonfuls onto waxed papeeer.
- Let cool.
- Wrap each praline in plastic wrap.
Nutrition Facts : Calories 1518, Fat 61.6, SaturatedFat 12.8, Cholesterol 44.7, Sodium 349.4, Carbohydrate 244.2, Fiber 6.5, Sugar 225, Protein 11.9
HAZELNUT CHOCOLATE KISSES
Steps:
- Place 6 ounces of the chocolate into a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together using a rubber spatula, whisk, or immersion blender until smooth and thoroughly mixed. Stir in the ground hazelnuts and blend well. Cover, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
- Melt and temper the remaining 12 ounces chocolate (see pages 25-30). Pour the tempered chocolate into a paper pastry cone and cut off a 1/2-inch opening at the pointed end of the cone. Or pour the chocolate into a plastic squeeze bottle. Pipe or squeeze chocolate into each cavity of a 12-space, 1-inch-deep, spiral-topped chocolate mold. Tap the mold on a countertop a few times to eliminate air pockets. Let the chocolate sit in the mold at room temperature for 3 minutes. Turn the mold upside down over a sheet of parchment or waxed paper and let the chocolate run out. This will leave a thin film of chocolate coating each cavity of the mold. With a small flexible-blade spatula, clean off the edges of each cavity of the mold.
- Place a hazelnut in each cavity. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 1/2-inch opening and fill partway with the hazelnut truffle cream. Pipe the truffle cream into each cavity, filling it just below the top edge. Fill up the mold cavity with the remaining tempered chocolate. With a small flexible-blade spatula, clean off the edges of each cavity, if necessary.
- Place the mold in the freezer until the chocolate is set (15 minutes). Remove the mold from the freezer and turn it upside down over a piece of parchment or waxed paper. Hold the mold by opposite corners and gently twist it in opposite directions. The candies should drop out of the mold. If they don't drop out easily, return the mold to the freezer for another 15 minutes and try again. Place the kisses in paper candy cups.
- In a tightly covered container wrapped in several layers of aluminum foil, the kisses will keep for 1 month in the refrigerator or 2 months in the freezer. The kisses taste best at room temperature.
- VARIATION
- White Chocolate Hazelnut Kisses: For the truffle cream, substitute 8 ounces white chocolate for the 6 ounces bittersweet chocolate and use 1/3 cup heavy whipping cream. For the coating, replace the bittersweet chocolate with white.
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