Sweet Topping Essentials Praline Crunch Recipes

PRALINE TOPPING

Steps:

• Melt butter in a heavy saucepan over low heat; stir in brown sugar, pecans, and nutmeg. Stir constantly and bring topping to a boil; allow to simmer until topping thickens slightly, about 5 minutes. Remove from heat.
• To use as pie topping, spoon topping onto pie and broil until topping bubbles; watch carefully to avoid burning. Let pie cool before serving.
• To use as ice cream topping, just spoon warm or cooled topping over ice cream and serve.

PRALINE TOPPING

Steps:

• In a medium bowl, combine the brown sugar, granulated sugar, flour, egg, and salt until well mixed. Stir in the melted butter and mix well. Stir in the pecans.

PRALINE CEREAL CRUNCH

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.

SWEET POTATOES WITH PECAN PRALINE STREUSEL

Steps:

• Wash and skin potatoes, chop into large chunks.
• Boil potatoes until tender and mash.
• Stir in butter, cinnamon, brown sugar and mini marshmallows to taste.
• Mix in a separate bowl, flour, sugar, cinnamon, and pecans, drizzle melted butter over mixture and stir to moisten, mixture should resemble chunky crumbs.
• Pour potatoes mixture into casserole dish and cover with a thin layer of mini-marshmallows.
• Top with pecan mixture.
• Bake at 350ºF for 30 minutes or until brown and bubbly.

EMERIL'S CRUNCHY PRALINES

Steps:

• Combine the sugar, butter, and water in a heavy saucepan over medium heat. Stir to dissolve the sugar.
• Continue to stir for 3 to 4 minutes; the mixture will begin to boil.
• Add the pecans and continue to stir for about 5 minutes.
• Remove from the heat.
• Drop by the spoonful onto wax paper.
• Let cool.
• Remove from the paper with a thin knife.
• NOTE: Pralines may be stored in an airtight container at room temperature for about 2 weeks.

BAKED FRENCH TOAST WITH PRALINE TOPPING

Steps:

• Slice the loaf of bread into 1" thick slices.
• There should be about 20 slices.
• Butter a 9x13" baking dish, and arrange the bread slices in two layers.
• I cut some of the slices into triangles to be sure they fit into all the corners.
• In a large bowl, beat the eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg and salt until well blended, but not too frothy.
• Gently pour the mixture over the bread slices.
• Be sure all the slices are covered evenly, especially the ones on top!
• Cover with foil and refrigerate overnight.
• The next morning, preheat oven to 350.
• Combine ingredients for praline topping, and spread evenly over the bread mixture.
• Bake uncovered in oven for about 40 minutes, or until puffed, and lightly golden on top.
• (a few more minutes if you like it a little crispier on top!) Cut into squares and serve with warm maple syrup.

SWEET POTATO CASSEROLE WITH PRALINE TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.
• Mix flour, brown sugar, pecans, margarine, and cinnamon together in a bowl.
• Put potatoes into a Dutch oven with enough water to cover by a few inches; bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 30 minutes. Drain water from potatoes and put potatoes into a large bowl.
• Mash sweet potatoes with a potato masher. Stir evaporated milk, white sugar, egg, and vanilla extract with the mashed sweet potato until smooth; add about 2/3 of the praline topping, stir, and spread the mixture into the prepared baking dish. Top with remaining praline topping.
• Bake in preheated oven until browning around the edges, about 45 minutes.