CHOCOLATE-TOPPED PRALINES
Steps:
- Line a baking sheet with parchment paper or a silicone baking mat and have a tablespoon-sized cookie scooper ready.
- Add the brown sugar, granulated sugar, milk, butter and baking soda to a medium heavy-bottomed pot over medium-high heat. Cook, stirring with a wooden spoon occasionally, until the sugars are dissolved and the mixture begins to boil. Clip a candy thermometer onto the side of the pot and continue to cook until the mixture reaches between 235 to 240 degrees F. Remove the pot from the heat and allow the mixture to cool for 5 minutes. Add the pecans, vanilla and salt and stir vigorously with a wooden spoon until the candy begins to dull and the mixture starts to thicken, about 4 minutes. Working quickly, drop heaping tablespoon-sized mounds with the cookie scooper onto the prepared baking sheet (see Cook's Note). Cool completely until set and the pralines have reached room temperature, about 30 minutes.
- Add the chocolate chips to a heat-resistant metal or glass bowl set over a pot of simmering water and stir until completely melted. Remove bowl from the heat. Using a spoon, add a dollop of chocolate on the top of each of the praline mounds and use the back of the spoon to spread slightly and create a swirl in the chocolate. Sprinkle with the flaked sea salt, if using. Let cool completely until set (see Cook's Note). Store in an airtight container at room temperature or in the refrigerator with wax paper between the layers of pralines.
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
PRALINES
Love the sweetness of brown sugar and the crunchy taste of pecans? Savor a N'Awlins-born specialty.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 18
Number Of Ingredients 7
Steps:
- In heavy 3-quart saucepan, heat brown sugar, granulated sugar, milk, corn syrup and salt to boiling, stirring constantly. Reduce heat to medium. Cook uncovered about 15 minutes, without stirring, to 236°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Cool about 1 hour, without stirring, until saucepan is cool to the touch.
- Add vanilla and pecan halves. Beat with spoon about 1 minute or until mixture is slightly thickened and just coats pecans but does not lose its gloss. On waxed paper, drop mixture by spoonfuls, dividing pecans equally. Let stand uncovered 1 to 2 hours or until candies are firm and no longer glossy.
- Wrap candies individually in waxed paper or plastic wrap. Store in airtight container.
Nutrition Facts : Calories 220, Carbohydrate 41 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Candy, Sodium 40 mg, Sugar 38 g, TransFat 0 g
MISS BROWN'S PRALINE COOKIES
I love this recipe because it combines two of my favorite sweets in one--butter cookies and Southern pralines! The results are buttery, sweet and nostalgic. I also love this recipe because it includes a simple praline sauce that can be made without a candy thermometer.
Provided by Kardea Brown
Categories dessert
Time 2h
Yield 2 dozen cookies
Number Of Ingredients 13
Steps:
- For the cookies: Preheat the oven to 300 degrees F. Line a baking sheet with parchment.
- Arrange the chopped pecans on half of the prepared baking sheet and place the pecan halves on the other half. Bake the pecans until toasted, about 10 minutes. When done, set aside to cool, keeping the chopped pecans and pecan halves separate.
- In a large bowl, cream the butter, brown sugar and granulated sugar with an electric mixer. Add 1 egg at a time, beating to combine, then add the vanilla and mix well. In a separate bowl, combine the flour, baking soda and salt; add to the creamed mixture in 2 batches, beating well to combine. Fold in the toasted chopped pecans.
- Line 2 baking sheets with parchment. With an ice-cream scoop, scoop 1 1/2-tablespoon rounds of dough onto the prepared baking sheets (making sure you leave at least 1 inch of space between each). Cover and chill the dough for at least 1 hour and up to overnight. Chilling the dough helps prevent it from spreading during baking.
- After your dough chills for at least an hour, preheat the oven to 350 degrees F.
- Allow the dough to sit at room temperature for 5 minutes, then bake the cookies until slightly golden brown around the edges, 11 to 12 minutes (12 to 13 minutes for crispier cookies). Add a pecan half to the middle of each cookie and cool to room temperature.
- For the praline sauce: While the cookies are cooling, add the brown sugar, granulated sugar, butter and milk to a medium saucepan. Bring to a rolling boil, whisking continuously. Boil and whisk for 3 minutes more, or until the sauce is thickened slightly and coats the back of a spoon. Remove from the heat. Let cool for 4 to 5 minutes.
- Drizzle the sauce over the cookies before serving. The cookies and any leftover praline sauce will keep in an airtight container at room temperature for up to 5 days stored separately. Spoon leftover sauce over ice cream or stir into hot coffee.
MELT IN YOUR MOUTH PRALINES
They are terrific! Not chalky, but creamy and delicious. These can be stored at room temperature, or frozen. Can't beat pralines from Louisiana!
Provided by MONETTEF
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 45m
Yield 36
Number Of Ingredients 9
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Spread pecans out on a baking sheet in a single layer. Bake for 15 minutes in the preheated oven, or until fragrant. Set aside.
- In a saucepan, stir together the confectioners' sugar, white sugar, buttermilk, heavy cream, butter, and salt. Bring to a boil over medium heat. When the mixture begins to boil, start stirring gently with a wooden spoon, and continue cooking until the mixture is slightly above the soft ball stage to 250 degrees F (120 degrees C).
- Remove from heat, and stir in baking soda and vanilla. The mixture will expand some while stirring. Cool for 10 to 15 minutes, then stir in pecans. Keep stirring with a wooden spoon until the mixture loses its gloss. Drop teaspoonfuls of the mixture onto parchment paper that has been coated with butter flavored non-stick spray. Allow to cool completely.
Nutrition Facts : Calories 97.3 calories, Carbohydrate 11.1 g, Cholesterol 4.1 mg, Fat 6 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 1.2 g, Sodium 43.1 mg, Sugar 10.4 g
PRALINE 'N' BROWN SUGAR ROUNDS
My mother made these and gave them to my husband for Christmas one year. She is no longer with us but I make them for him now, they are his favorite. They are a slice and bake crisp cookie.
Provided by Kimmie Kooks
Categories Dessert
Time 5h10m
Yield 72 serving(s)
Number Of Ingredients 15
Steps:
- COOKIES:.
- In a large bowl beat butter and shortening with an electric mixer on medium to high speed about 30 seconds or untilsoftened.
- add about half the flour
- add brown sugar, egg, milk, vanilla, baking powder, baking soda and salt, beat until thoroughly combined.
- stir in remaining flour, stir in 1/2 cup pecans.
- Shap into two 10 inch rolls. Wrap in waxed paper or plastic wrap, then chill 4 to 48 hours.
- Cut dough into 1/4 inch thick slices.
- place 2 inches apart on an ungreased cookie sheet and bake at 375 for 8 to 10 minutes or until edges are firm.
- cool cookies on wire rack.
- FROSTING:.
- In a small saucepan combine brown sugar, butter and light cream.
- Heat over meduim heattill mixture comes to a full boil. Boil one minute, stiring constantly.
- Remove from heat and beat in powdered sugar with a wire wisk.
- Drizzle over cookies. If frosting gets too thick add a few drops of water.
Nutrition Facts : Calories 93.9, Fat 4.7, SaturatedFat 1.8, Cholesterol 8.3, Sodium 35.2, Carbohydrate 12.5, Fiber 0.3, Sugar 8.2, Protein 0.8
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