HAZELNUT PRALINE PASTE
Steps:
- Preheat oven to 325°F (160°F). Line a large baking sheet with parchment paper and lay the hazelnuts on the tray.
- Bake the nuts for 8-10 minutes, stirring halfway. When the nuts are fragrant and roasted, remove the tray from the oven and place the nuts onto a clean kitchen towel.
- Rub the nuts with a towel to peel off the skin of the hazelnuts. It's ok if you can't remove all of it, but the most you take out, the smoother the paste will be. Discard skin. Set aside the nuts in a bowl.
- Meanwhile, add water and sugar into a non-stick saucepan. Bring to a simmer and stir with a wooden spoon or silicone tool. Keep cooking until the sugar has dissolved, then increase to high heat, bring to a rolling boil and keep cooking until golden in color - takes about 9 minutes in total to make a golden syrup from sugar and water.
- Stop the heat and stir in roasted nuts to evenly coat them with the sugar syrup.
- Pour the caramelized hazelnuts onto a baking tray covered with a piece of lightly oiled parchment paper.
- Place into the fridge for 10 minutes or wait for a few hours at room temperature until the caramel hardens and nuts stick together and forms clusters of pralines.
- Break clusters of caramelized hazelnuts, bring into the food processor or high-speed blender, and process at high speed until it turns into a past. You may have to stop the food processor every 30 seconds, scrape down the sides of the bowl and repeat until the paste forms. It takes about 2 minutes in total.
- First, you obtain a powder, then crushed nuts, and finally, it will turn into a paste.
- Store in a mason glass jar in the pantry for up to 1 month.
Nutrition Facts : ServingSize 1 serving (1 tablespoon), Calories 30.2 kcal, Carbohydrate 7.8 g, Sugar 7.7 g, Protein 0.1 g, Sodium 2.3 mg
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
BUTTERMILK BANANA SCONES WITH PRALINE GLAZE
The British may argue about whether or not these are authentic scones, but I'll bet they won't argue about this: They are delicious! Crunchy, slightly sweet scones made with buttermilk and bits of banana are drizzled with a fabulous praline glaze. They really need no embellishment, though feel free to add some whipped cream, if you must!
Provided by Bibi
Time 45m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl. Cut in butter pieces with a pastry knife or 2 knives until there are no large pieces and the mixture begins to look like coarse meal.
- Combine buttermilk, egg, and vanilla in a separate bowl; stir until well blended. Add buttermilk mixture to dry mixture and stir to combine, about 30 seconds. Add chopped banana and stir until mixture is just beginning to come together. Turn out everything onto a floured work surface.
- Using a very light touch and floured fingers, gently push the dough together and mold it into a ball. With a bench scraper or large spatula, move dough ball to the parchment-lined baking sheet.
- Gently press dough into a large circle, about 12 inches across and 3/4 inch thick. Using the bench scraper or a sharp knife, cut the dough circle into 10 equal slices. Press downward with the bench scraper or knife, lifting and pressing down, as you work your way across the circle. Do not drag to cut, or the edges will seal and spoil the rise. Brush top of the dough with melted butter.
- Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes.
- While the scones are baking, melt butter for glaze in a small saucepan over medium heat. Add brown sugar and stir to combine. Stir in buttermilk and salt and bring to a boil. Boil for 1 minute, then stir in chopped pecans. Boil, stirring frequently for 1 more minute. Remove from the stove and allow to cool slightly.
- Drizzle glaze over warm scones and serve immediately.
Nutrition Facts : Calories 469.6 calories, Carbohydrate 54.8 g, Cholesterol 71.2 mg, Fat 26.5 g, Fiber 2.6 g, Protein 5.8 g, SaturatedFat 13.2 g, Sodium 515.6 mg, Sugar 26.2 g
ALMOND PRALINE POWDER
Steps:
- Put the praline paste, tapioca maltodextrin, salt, orange oil, lemon oil, and zests in a food processor. Process, scraping the sides and bottom of the processor several times, until the mixture forms a powder. Store in an airtight container for up to 3 days.
PRALINE POWDER
Categories Food Processor Dessert Christmas Almond Vegan Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 1/3 cups
Number Of Ingredients 2
Steps:
- Grease a small baking pan.
- In a small heavy saucepan heat sugar over moderate heat, stirring, until melted. Cook melted sugar, swirling pan occassionally, until deep golden. Immediately stir in almonds and pour praline into prepared baking pan.
- Cool praline until hardened completely and break into large pieces. Praline may be made 1 day ahead and kept in an airtight container.
- In a food processor grind praline to fine powder. Praline powder may be made 2 days ahead and chilled in an airtight container.
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CHOCOLATE PECAN PRALINES - HOUSE OF NASH EATS
From houseofnasheats.com
Cuisine AmericanCategory Sweets & TreatsServings 24Total Time 20 mins
- In a medium-size heavy pot, combine the granulated sugar, brown sugar, salt, evaporated milk, butter, and cocoa powder. Cook and stir with a wooden spoon over medium heat until the sugars dissolve and the mixture comes to a boil.
- Continue to cook until the temperature reaches between 235-240 degrees F on a candy thermometer (soft ball stage). Remove from heat and allow the praline mixture to cool for 5 minutes.
- Stir in the pecans and vanilla, beating by hand with a wooden spoon just until the candy begins to lose its glossiness and thickens slightly, about 2 minutes. If you beat too long, the candy will seize and start to crumble. If you don't beat it long enough, then pralines won't set properly and will stay soft and sticky.
NEW ORLEANS PECAN PRALINES - OUR FAMILY …
From cravingsomecreativity.com
Ratings 5Category DessertCuisine New Orleans, SouthernTotal Time 15 mins
- Combine the sugars, pecans, buttermilk, butter, and salt into a large, heavy saucepan over low heat. Stir gently but consistently until the sugar dissolves.
- Uncover and, stirring constantly, to 234 degrees on a candy thermometer. This is called the soft ball stage.
- Immediately remove from heat and stir in baking soda and vanilla. Stir vigorously with a wooden spoon until the mixture begins to thicken.
HOW TO MAKE HAZELNUT PRALINE PASTE | BAKING …
From bakinglikeachef.com
Reviews 27Calories 174 per servingCategory No-Bake Desserts
- preheat oven to 300 F/150 C. Spread whole nuts in a single layer on a baking sheet and roast for 15 minutes. Remove skins by wrapping warm hazelnuts in a clean tea towel (rub vigorously!) and let them sit 5 to 10 minutes. It is not necessary to remove all the skins; if there are any pieces of skin left, it is okay. Place toasted hazelnuts as a single layer on parchment paper or a silicone baking mat.
- heat a non-stick pan with a heavy bottom for a few seconds and pour one-third of granulated sugar. Cook over medium heat, swirling and shaking the pan over your stove. Once the sugar starts melting, add another third of the sugar and continue to swirl the pan. Do not mix the caramel (when the sugar melts) with a spoon or spatula! Add the last third of the sugar and continue to cook. The caramel might look lumpy and grainy, but it will melt at some point. Lower the heat and cook until the caramel gets the golden color. The key is swirling the pan while cooking! Add a pinch of salt at the last moment of cooking.
- Pour the caramel over toasted hazelnuts and cool completely about 20 minutes. Break the caramel plate into pieces and place it in the bowl of a food processor. Turn on low speed and get a praline powder first. Then switch to higher speed and process more until it turns into the praline.
THE BEST SOUTHERN PRALINE PECANS RECIPE | …
From lifeloveandsugar.com
5/5 (46)Calories 168 per servingCategory Dessert
- Set out parchment paper for making the pralines on and have a tablespoon sized scoop hand and ready to go.
- 2. Add everything but the pecans, salt and vanilla extract to a medium pot and heat over medium heat. Stir regularly until it begins to foam and boil.
HOW TO MAKE PRALINE - GREAT BRITISH CHEFS
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Estimated Reading Time 2 mins
SWEET AND SPICY PRALINE PECANS • STEELE HOUSE …
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Estimated Reading Time 3 mins
NEW ORLEANS PRALINES RECIPE - THE SPRUCE EATS
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Ratings 210Calories 145 per servingCategory Dessert, Candy
PROTEIN PRALINES - ANDRéA'S PROTEIN CAKERY
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Servings 4Total Time 5 minsEstimated Reading Time 2 minsCalories 112 per serving
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PRALINES RECIPE - DINNER, THEN DESSERT
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PUMPKIN-PRALINE CHEESECAKE | BETTER HOMES & GARDENS
From bhg.com
5/5 (18)Calories 479 per servingTotal Time 3 hrs 20 mins
- For Pecan-Praline Pieces and Powder,* line a large baking sheet with foil; set aside. In a heavy skillet place the 1/2 cup granulated sugar. Cook over medium-high heat, shaking skillet occasionally until sugar begins to melt. Do not stir. Reduce heat to low. Stir in the chopped pecans; cook about 3 minutes more or until sugar is golden brown and pecans are toasted, stirring occasionally. Pour the mixture onto the prepared baking sheet, spreading with a wooden spoon as thin as possible. Cool. Break or chop the cooled praline into 1/4-inch pieces. Set half of it aside. For Pecan-Praline Powder, place remaining broken pieces in a blender container or food processor bowl. Cover and blend or process until ground. Store in separate containers in refrigerator or freezer up to 1 week.
- For crust, in a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds or until softened. Add the 1/4 cup brown sugar and beat until fluffy. Add the 1 cup flour. Beat on low to medium speed just until combined.
- Pat dough onto bottom and 1-1/2 inches up the side of 9-inch springform pan. Bake in a 375 degree F oven about 10 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.
- For filling, in a large mixing bowl beat cream cheese, the 3/4 cup brown sugar, and the 2 tablespoons flour with an electric mixer on a medium to high speed until combined. Add the pumpkin, vanilla, cinnamon, ginger, and nutmeg. Beat until combined. Add eggs all at once. Beat on low speed just until combined. Stir in the coarsely broken pecan-praline pieces, reserving the powder for the topping.
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