PRALINE LIQUEUR
Homemade praline liqueur made with fresh pecans seeped in vodka with a brown sugar simple syrup. Also can make a pecan extract for baking purposes.
Provided by Jennifer
Categories Homemade Ingredients
Time P1mT15m
Number Of Ingredients 6
Steps:
- Toast pecans in oven at 350 °F for 5 minutes. Then take out and let cool.
- In a large mason jar combine vodka, split vanilla bean, and toasted pecans. Cover and store vodka mix in a cool dark place for 3 weeks. Mix up mason jar often.
- After two weeks remove pecans and vanilla pods in a strainer. Store in cool dark place for pecan extract.
- After pecans and vanilla have seeped in vodka and strained out then you can turn pecan extract into liqueur. Combine white sugar, brown sugar and water in a medium saucepan and heat over medium heat to a boil or until all the sugar as dissolved.
- Take sugar mixture off heat and let cool completely. Add to mason jar and store in refrigerator to keep chilled for later.
Nutrition Facts : Calories 1301 kcal, Carbohydrate 165 g, Sugar 159 g, Protein 5 g, Fat 36 g, SaturatedFat 3 g, Sodium 41 mg, Fiber 5 g, ServingSize 1 serving
PRALINE LIQUEUR BREAD
Make and share this Praline Liqueur Bread recipe from Food.com.
Provided by Theresa Thunderbird
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Combine pecans and 1/4 cup praline liqueur; cover and set aside overnight.
- Cream butter and gradually add sugar, beating well.
- Add vanilla; beat well.
- Add eggs and milk, beating well.
- Combine flour, baking powder and cinnamon; add to creamed mixture, stirring well.
- Stir in pecan mixture.
- Pour batter into two greased 7 1/2x3x2 inch loaf pans.
- Bake at 325°F for 55 minutes or until wooden toothpick comes out clean.
- Cool in pans 10 minutes.
- Remove from pans; place on wire racks to cool completely.
- Drizzle 1/4 cup praline liqueur evenly over each cooled loaf.
- Allow to season for 3 days before serving.
Nutrition Facts : Calories 1607, Fat 75.5, SaturatedFat 34.1, Cholesterol 443.5, Sodium 538.2, Carbohydrate 209.7, Fiber 6.6, Sugar 108.3, Protein 26.4
PRALINE BUTTER COOKIES
Butter cookies.
Provided by ERIN CAROL
Categories Desserts Specialty Dessert Recipes Praline Recipes
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 178.3 calories, Carbohydrate 17.5 g, Cholesterol 37.4 mg, Fat 11.4 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 5.3 g, Sodium 79.6 mg, Sugar 9 g
PECAN PRALINES
This was my mother's recipe.
Provided by Susan White
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 1h
Yield 30
Number Of Ingredients 5
Steps:
- Generously butter baking sheets.
- In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 14.9 g, Cholesterol 1 mg, Fat 5.6 g, Fiber 0.7 g, Protein 0.7 g, SaturatedFat 0.7 g, Sodium 4.8 mg, Sugar 14.1 g
PRALINE TRUFFLES
The key to making creamy, melt-in-your-mouth truffles is using the highest-quality chocolate you can find.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 5 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. To make praline,toast almondsin rimmed baking pan for 10minutes, or until lightly browned, stir-ring once halfway through. Set aside.Line a baking pan with a Silpat (Frenchbaking mat) or parchment paper. In amedium saucepan, bring sugarand water to a boil over mediumheat. Wash down the sides of the panwith a pastry brush dipped in cold waterto keep sugar crystals from forming. Onceall the sugar has dissolved, increase heatto medium-high and continue cookinguntil syrup is a caramel color. Removefrom heat. Stir in the almonds using awooden spoon. Working quickly, pourmixture onto prepared baking pan andspreadout with the back of a spoon. Letcool completely. Break into pieces andfinely chop into 1/8-inch pieces. Using astrainer, sift out and discard dust. Setchopped praline aside.
- In a small saucepan, bring cream, butter, and corn syrup to a full boil overmedium heat. Turn off heat. Add 1 poundchocolate; gently swirl pan to coverchocolate with cream, but do not stir. Let stand, undisturbed, 5 minutes.
- Slowly whisk until combined. Transfer mixture to a large bowl; refrigerate,stirring every 15 minutes.
- After 45 minutes, mixture will thickenquickly, so stir every 3 to 5 minutes untilthick enough to scoop, 10 to 20 minutesmore. Stir in praline pieces. Using two spoons or a small ice-cream scoop, form into 1-inch balls; transfer to a parchment-lined baking sheet.
- Chill until firm, but not hard, about 10minutes. Remove from refrigerator; rollin palms to form a ball, and press gentlywith fingers to create irregular shapes.Chill until ready to dip, up to 1 week.Place remaining 12 ounces chocolate ina heatproof bowl over a pan of simmeringwater; stir occasionally until chocolatemelts. Remove from heat; cool slightly.
- Very finely chop the remaining praline pieces in the bowl of afood processor. Do not let praline getpowdery. Place praline in a small bowl. Removecenters from refrigerator. Using onehand, dip one center into melted chocolate, then roll around in your hand tocoat evenly, letting excess drip back intopan. Place truffle in praline. With yourclean hand, cover truffle with praline. Letsit in bowl 20 seconds.
- Lift out, and set on a parchment-linedbaking sheet. Repeat with remainingtruffles. If your kitchen is warm, refrigerate 5 minutes to set. You can storetruffles in airtight containers up to 1week at a cool room temperature.
PRALINES AND CREAM COCKTAIL
This is a rich and decadent frozen cocktail. It's perfect served as a dessert. I found this in Louisiana Cookin' magazine. This makes one generous serving but my husband and I shared it. It was enough.
Provided by Hey Jude
Categories Beverages
Time 5m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- combine all the ingredients except the pecans in a blender and blend until thick and smooth.
- Pour into a stemmed glass and garnish with pecan pieces.
- Serve immediately with a straw or spoon. This is not a beverage that can be sipped delicately!
Nutrition Facts : Calories 322.9, Fat 18.1, SaturatedFat 5.8, Cholesterol 31.7, Sodium 58, Carbohydrate 19, Fiber 1.9, Sugar 15.8, Protein 3.8
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