Praline Nut Crunch Recipes

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PRALINE CRUNCH



Praline Crunch image

This crispy, crunchy, caramel Crispix snack mix is absolutely delicious and highly addictive!

Provided by kelsey

Number Of Ingredients 7

1 c butter
2 1/4 c brown sugar
1/2 c corn syrup
1 tsp vanilla
1/2 tsp salt
1 18 oz box Crispix cereal
1/2 lb pecan halves ((about 2 cups))

Steps:

  • Preheat oven to 200°F.
  • In a large mixing bowl, add the cereal and pecans. Set aside.
  • In a medium-sized saucepan, combine the butter, brown sugar and corn syrup. Cook on medium-high heat until it comes to a boil.
  • Reduce the heat to low-medium and let the mixture boil for 5 minutes; remove from the heat.
  • Stir in the vanilla and salt.
  • Pour the mixture over the cereal and pecans and stir until the pieces are evenly coated, being careful not to crush the cereal.
  • Divide the mixture between two sheet pans* and spread out evenly.
  • Bake for 1 hour, stirring each pan of praline crunch every 15 minutes.
  • Let cool and store in an airtight container.

PRALINE CEREAL CRUNCH



Praline Cereal Crunch image

A sweet and salty snack like this is hard to resist. The recipe makes 10 cups, so it's great to make when hosting a party. -Glene Bolin, Paradise, California

Provided by Taste of Home

Categories     Snacks

Time 1h10m

Yield 10 cups.

Number Of Ingredients 7

8 cups Crispix cereal
2 cups pecan halves
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/2 cup butter, cubed
1 teaspoon vanilla extract
1/2 teaspoon baking soda

Steps:

  • In a 13-in. x 9-in. baking pan, combine cereal and pecans; set aside. In a microwave-safe bowl, combine the brown sugar, corn syrup and butter. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until mixture comes to a boil, stirring occasionally. Stir in vanilla and baking soda., Pour over cereal mixture; stir to coat evenly. Bake at 250° for 1 hour, stirring every 20 minutes. Turn onto waxed paper to cool. Break into bite-size pieces.

Nutrition Facts : Calories 203 calories, Fat 12g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 174mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

PRALINE MAC NUT CRUNCH CUPCAKES



Praline Mac Nut Crunch Cupcakes image

Provided by Food Network

Time 2h20m

Yield 24 cupcakes

Number Of Ingredients 29

1 pound 2 1/2 ounces sugar
11 ounces cake flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup oil
5 ounces unsalted butter, soft
5 ounces sour cream
2 teaspoons vanilla extract
3 eggs
2 ounces cocoa powder
1/2 cup milk chocolate, melted
1 cup feuilletine, such as Cacao Barry
1 cup praline paste
1/2 cup macadamia nuts, toasted and coarsely chopped
1/4 teaspoon salt
Vanilla Bean Frosting, recipe follows
Caramel Almond Paper, recipe follows
1/4 cup macadamia nuts, toasted, chopped, for garnish, optional
6 ounces dark chocolate
24 whole macadamia nuts, for garnish, optional
6 ounces white chocolate
2 cups whole milk
2 vanilla beans, scraped
6 tablespoons all-purpose flour
2 cups unsalted butter
2 tablespoons vanilla extract
2 cups sugar
13 ounces sugar
8 ounces almonds, toasted, coarsely chopped

Steps:

  • For the cupcakes: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 24 standard cupcake liners.
  • Sift the sugar, flour, baking soda and salt into the bowl of an electric stand mixer with a whisk attachment. In a separate bowl, combine the oil, soft butter, sour cream, vanilla and eggs and whisk until combined. Add the wet mixture in three additions to the dry mixture on medium speed, scraping after each addition. In another separate bowl, whisk the cocoa and 2 1/2 cups hot water until the cocoa is fully dissolved. Add to the cake batter and whisk until the mixture is fully incorporated.
  • Fill the liners three-quarters full (2 ounces) with batter and bake until golden brown and baked through, 15 to 20 minutes. Cool the cupcakes completely.
  • For the nut crunch: In a medium bowl, combine the melted milk chocolate with the feuilletine, praline paste, macadamia nuts and salt. Stir to combine.
  • To assemble: Cut a small hole in the middle of each chocolate cupcake and fill with the milk chocolate mac nut crunch. Pipe the Vanilla Bean Frosting on the cupcakes with a plain tip. Add a broken piece of the Caramel Almond Paper and sprinkle with the chopped macadamia nuts, if using.
  • Temper the dark chocolate and dip the whole macadamia nuts in it.
  • Temper the white chocolate and pipe a small amount onto parchment, using a spatula to spread and form into half clamshell shapes. Stick two halves into the frosting to open up like a clam, and then place a chocolate covered mac nut in the center.
  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
  • In medium saucepot, bring the milk and vanilla beans to a boil. Using a whisk, continuously stir in the flour until the mixture becomes thick and the flour is cooked out. Spread the hot milk mixture onto a sheet pan and top with plastic wrap to prevent a skin from forming. Refrigerate until fully cooled, about 20 minutes.
  • In the bowl of an electric stand mixer with a paddle attachment, cream the butter and vanilla for 5 minutes. Add the sugar and cream for an additional 5 minutes. Slowly add the cooled milk mixture and cream for 3 minutes until the frosting becomes white, light and fluffy. Put the frosting into a pastry bag fitted with a medium star tip.
  • Preheat the oven to 350 degrees F.
  • In a medium saucepot, heat up the sugar, stirring continuously until caramelized and golden amber in color. Add in the almonds and stir until completely coated. Pour into a thin layer onto a silicone baking mat and let cool completely.
  • In a food processor, add the cooled caramel nut mix and grind into a fine powder. Using a sifter, lightly sprinkle into a thin layer on a silicone baking mat. Bake in the oven until golden brown, 8 to 10 minutes. Let cool completely before breaking into pieces and using.

PRALINE NUT CRUNCH



Praline Nut Crunch image

Make and share this Praline Nut Crunch recipe from Food.com.

Provided by Motley Oklahoman

Categories     Lunch/Snacks

Time 20m

Yield 10 serving(s)

Number Of Ingredients 9

4 cups bite-sized square oat cereal
4 cups bite-sized square crispy wheat cereal
1 cup salted small pretzels
1 cup salted mixed nuts
3/4 cup firmly packed brown sugar
6 tablespoons butter
3 tablespoons corn syrup
1 teaspoon vanilla
1/2 teaspoon baking soda

Steps:

  • Heat oven to 375°F Spray 13×9-inch baking pan with no-stick cooking spray. Combine cereals, pretzels, and nuts in prepared pan. Set aside.
  • Combine brown sugar, butter and corn syrup in 2-quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture come to a full boil (4 to 6 minutes). Remove from heat. Stir in vanilla and baking soda. Pour over cereal mixture in prepared pan; toss to coat.
  • Bake for 10 to 15 minutes, stirring every 5 minutes, or until coating is set. Remove from over; stir.
  • Spoon cereal mixture onto aluminum foil or large ungreased baking sheet. Cool 10 minutes. Break into pieces. Store in container with tight-fitting lid for up to 1 week.

Nutrition Facts : Calories 221.9, Fat 14, SaturatedFat 5.3, Cholesterol 18.3, Sodium 210.2, Carbohydrate 23.9, Fiber 1.2, Sugar 18.1, Protein 2.4

PRALINE PECAN CRUNCH SNACK MIX



Praline Pecan Crunch Snack Mix image

In our family, we call this "Crunchy-Crunchy." My mother-in-law makes a big batch of this every Christmas. We receive it in the big box of gifts and my youngest is very excited to see "Grandma's Crunchy-Crunchy" snack mix. I sometimes make it myself, but it's more special to receive it from Grandma, you know? It is great for gift giving in a nice air-tight plastic container. Great to put out for a sweet snack, any time of the year! Note: I have added a little salt to the recipe as a personal preference. If you want to leave it out as the original recipe calls for, you can do so. Enjoy!

Provided by Pam-I-Am

Categories     Lunch/Snacks

Time 1h15m

Yield 10 cups, 20 serving(s)

Number Of Ingredients 8

8 cups Quaker Oatmeal Squares Cereal (1 whole box)
2 cups pecans, coarsely chopped
1/2 cup brown sugar, firmly packed
1/2 cup light corn syrup
4 tablespoons butter (margarine ok)
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)

Steps:

  • Heat oven to 250ºF. Spray 13 x 9-inch baking pan with cooking spray. Combine cereal and pecans in pan; mix well.
  • In large microwaveable bowl, combine sugar, corn syrup and margarine.
  • Microwave on HIGH 1 minute 30 seconds; stir. Microwave an additional 30 seconds to 1 minute 30 seconds or until boiling.
  • Stir vanilla and baking soda and optional salt into sugar mixture. Pour over cereal mixture; stir to coat evenly.
  • Bake 1 hour, stirring every 15 minutes. Transfer to baking sheet, spreading mixture in even layer. Cool completely; break into pieces. Store tightly covered at room temperature.

PRALINES



Pralines image

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

1 ½ cups toasted pecans
1 ½ cups white sugar
⅜ cup butter
¾ cup brown sugar
½ cup milk
1 teaspoon vanilla extract

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

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